In South Australia one of my favourite high-carb foods is a Balfours custard tart but they are so high in carbs.
So i went to work and developed my own version of my favourite treat and it hits the spot very well.
Custard Tart
Low-carb inspired Balfours custard tart
For the Base
- 1.5 cups almond meal
- 30 grams butter (needs to be chilled)
- 1 pinch pink himalayan salt
- 1.5 tablespoons water (needs to be chilled)
- 1.5 tablespoons sweener
Making the Custard
- 4 eggs 3 eggs plus 1 egg yolk
- 450 ml cream
- 1 teaspoon vanilla extract
- 60 grams sweetener
- dusted nutmeg
Making the Base
- Mix almond flour, salt and sweetener.
- Cut in butter and rub butter
into almond flour incorporating air as you go, gradually add water
until it comes away from the bowl and forms a ball without being too
sticky. - Dust it with a little baking powder and keep it in the fridge for about 30 mins.
- Don’t roll it out, just cut off pieces and press into the tin using
your finger tips. - Cook in Over for 10min at 180C / 350F be careful not to burn it, then remove from oven, pour in your filling, return to oven to finish cooking.
Making the Custard
- Preheat the oven to 170°C / 340 F
- Beat the whole eggs, egg yolk and vanilla extract together lightly (you don’t want them to become too frothy).
- Place the cream in a pan with the sweetener, stirring to dissolve. Heat to just below boiling point then pour onto the eggs and stir to combine. Strain through a sieve into backed tart molds.
- Stand in a roasting pan half-filled with hot water. Sprinkle the top with nutmeg. Bake for about 30-35 minutes: it should still wobble slightly.