I’ve been working on a foolproof egg custard recipe for quite some time now. The cool, creamy decadence of vanilla egg custard is something unlike anything else. I came close to what I wanted last year when I used a combination of egg custard ingredients and sugar free vanilla pudding mix, but the pudding mix contains traces of wheat and, of course, GMO corn and soy that I wanted to avoid. Natural sweeteners were on my to-do list as well.
This delicious custard tart is perfect for company. It is rich, creamy and not too sweet. It’s absolutely ideal when topped with fresh fruit. Beneath it is a flaky crust that is insanely easy: almond flour, coconut flour, butter and egg with just a hint of sweetness from stevia. This crust would also work well in savory dishes like quiche or pot pie.
The whole tart is a jiffy to make, taking only about 20 minutes of prep and a half hour of cooking. It’s the cooling that is the hard part!
If you wish, leave the coconut off the top for a traditional vanilla custard. I add it because it helps to make a great caramelized look and taste without being too coconutty. In a way, it gives the tart a similar look to a traditional creme brûlée. It also slightly hardens, so the texture is just wonderful.
And now the recipe.
Grain, Sugar and Gluten Free Vanilla Coconut Egg Custard Tart
1 cup almond flour
¼ cup coconut flour
5 drops stevia extract
4 T melted butter
4 oz. cream cheese, softened
4 T (1/2 stick) butter, softened
3/4 cup organic pastured heavy cream
½ cup Swerve sweetener (or granulated erythritol)
16 drops stevia extract
1 T organic vanilla extract
1/8 tsp. almond extract
¼ cup unsweetened organic shredded coconut (optional)
1. Preheat oven to 350.
2. Prepare crust by mixing all ingredients together until a thick dough forms.
3. Press dough evenly onto the bottom and sides of a tart pan (mine is an 8 inch pan). Use plastic wrap to keep your hands clean, if you wish.
4. Bake the crust for about 10 minutes while you prepare the filling.
5. In a large bowl, cream together the butter and cream cheese.
6. Add in the cream, eggs, sweeteners and vanilla and beat on medium speed until smooth *.
7. Remove the hot crust from the oven and carefully pour the filling into the crust. Top with coconut if desired.
8. Place the tart back into the oven and bake for an additional 20 to 25 minutes or until the filling is just firm.
9. Allow the tart to cool completely, then put it in the refrigerator to get cold. Top with sliced fruit—blackberries, strawberries, kiwi slices, mangoes, etc. (I used blackberries.)
* NOTE: the addition of erythritol or Swerve can cause the mixture to become cold, causing the butter to harden and clump up. For best results, add in erythritol at the very end of beating.
NUTRITION (1/8 of tart) : 340 calories, 5 g carbs, 2 g fiber (3 g net carbs), 30 g fat, 9 g protein