Custard Tart

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

  1. Mix almond flour, salt and sweetener.
  2. 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
  3. Dust it with a little baking powder and keep it in the fridge for about 30 mins.
  4. Don’t roll it out, just cut off pieces and press into the tin using
    your finger tips.
  5. 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

  1. Preheat the oven to 170°C / 340 F
  2. Beat the whole eggs, egg yolk and vanilla extract together lightly (you don’t want them to become too frothy).
  3. 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.
  4. 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.