Seriously Tarty Custard
This is sugar free, gluten free, dairy free.
One of my absolute old favourites. I would get one of these at the bakery EVERY time we went to the shops, and I really didn’t think it could be recreated.
Makes 6 custard tarts, the size of a standard muffin.
Crust
Ingredients:
150g blanched almond meal
1 egg
1 tablespoon melted ghee
1 tsp vanilla essence
2 tablespoons Lakanto for sugar free, or coconut sugar or rapadura sugar if you tolerate sugar
Method
Preheat your oven to 180 degrees celcius.
In a mixing bowl or blender, place all of the ingredients.
Line silicone muffin moulds, or use baking paper on your choice of mould. You can also use a small tart tin, otherwise double the entire recipe to suit a larger mould.
Place in your oven and bake for 10 to 15 minutes, or until it is a little golden around the edges.
Remove from the oven and allow to cool slightly before pouring in the custard filling.
Custard Filling
Ingredients
2 egg yolks
1 x 240ml can coconut cream (or 1 cup will do!) - I recommend using the Ayam brand
1 teaspoon gelatin
1 tablespoon ghee
1 1/2 teaspoons vanilla essence
2 tablespoons Lakanto for sugar free, or coconut sugar or rapadura sugar if you tolerate sugar
Pinch of salt
Method
Place all ingredients into a small saucepan and whisk together the ingredients.
Place it on the heat and turn to medium. Continue to whisk gently very regularly for the next 5 or so minutes. The mixture should thicken. Do not let it boil, just a gentle simmer and continuing to stir. If you have a Thermomix, place it on 90 degrees, speed 4, for 6 minutes.
Allow to cool slightly, stir through once again and then pour into the pastry moulds.
Place the tarts in your fridge to set which will take a few hours, otherwise place them in your freezer to speed up the process but do not allow them to freeze (for roughly 30 minutes to an hour) and then place to do the final setting in the fridge.
Enjoy!