The recipe for these low-carb tarts comes from the owner of Soulfood who, as you know by now, is also a real chef specializing in low-carb cuisine. The filling is simply made with Soulfood's low carb vanilla pudding mix which you can decide to prepare with half cream and half milk for a super creamy result or with almond milk (more liquid) or, I recommend, coconut milk (perhaps mixing the canned version with the liquid one for a thicker and more delicious result). In any case, preparing it is very easy and the result is delicious.
Low carb custard tarts
Ingredients for 6 tartlets
- 80 g of low carb almond flour (or other deoiled nut flour such as toasted almond flour, hazelnut flour, macadamia nut flour...)
- 25 g of egg (better to beat 1 egg and weigh it)
- 35 g of xylitol, erythritol or erythritol + stevia ( Sukrin : 1 )
- 55 g of butter
- 10 g of potato fibers
For the stuffing:
- 90 g of Soulfood vanilla pudding mix
- 390 ml 4% fat condensed milk or, if you like, water, milk, nut milk or half cream and half milk
- 150 g of blueberries or berries of your choice
Preparation
- 1) Preheat the oven to 175°C top and bottom heat
- 2) Knead almond flour (or other nut flour), eggs, butter, potato fiber and xylitol or Sukrin:1 until a smooth dough is formed
- 3) Divide the dough into 6 parts
- 4) Grease the tartlets with spray oil
- 5) Cook the tartlets for 8 minutes at 175°C top and bottom heat and then let them cool
For the stuffing
- 1) Mix the pudding mix with the milk of your choice
- 2) Bring the pudding to the boil and fill the tartlets
- 3) Garnish with berries
Macros for tart (calculated using condensed milk for the cream)
- 198 kcal
- 13.2g of Fat
- 7.3g of carbohydrates
- 12.3g of protein
