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Raspberry Custard Tart Recipe
Make 8 individual sweet and creamy custard tarts with an almond flour crust, topped with raspberries.
Course
Dessert
Cuisine
British
Prep Time
20
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
3
hours
hours
Servings
8
tarts
Calories
359
kcal
Author
Heather Dessinger
Ingredients
For the pastry:
2 ¼
cups
blanched almond flour
3 ⅓
tbsp
coconut sugar
4
tbsp
cold unsalted butter or coconut oil
1
egg
For the custard:
1
can coconut milk
(13.5oz can, divided)
1
tbsp
grass-fed gelatin
1
tsp
vanilla extract
2
tbsp
maple syrup
4
egg yolks
1
cup
fresh raspberries
Instructions
Preheat the oven to 350°F.
In a medium size bowl, mix together the almond flour and sugar.
Cut in the cold butter or coconut oil until the mixture resembles coarse crumbs.
In a small bowl, beat the egg.
Make a well in the center of the flour mixture and add the egg.
Stir until combined and a ball forms.
Cover and refrigerate for 30 minutes.
Sprinkle the counter top with flour and roll out the dough.
Cut into 8 equally sized circles to fit into 3 inch diameter tart tins
Place the dough circles in the tart tins, pressing the edges gently into the grooves.
Bake in the preheated oven for 10 minutes and allow cool completely while making the custard filling.
To make the custard filling, in a small bowl combine 2 tablespoons of the coconut milk and the gelatin and set aside.
Heat the rest of the coconut milk in a double boiler until hot, but not boiling.
When it is hot, add the vanilla and maple syrup and stir until dissolved.
Remove from the heat.
In a medium size bowl, whisk the egg yolks.
While whisking constantly, add about ½ cup of the warm coconut milk to the egg yolks 1 tablespoon at a time.
Whisking constantly, pour the egg yolk/coconut milk mixture back into the double boiler with the remaining coconut milk.
Heat gently, continuing to whisk until the mixture thickens. Be patient, this may take a while.
When the custard is ready, add the gelatin mixture and stir to combine.
Allow the custard to cool down almost completely before pouring into the pastry shells.
Place the filled custard tarts in the refrigerator to set.
Add fresh raspberries to the top of each tart just before serving.
Notes
These little tarts are rather time consuming to make, but they can be made in advance and refrigerated until serving.
Nutrition
Serving:
1
tart
|
Calories:
359
kcal
|
Carbohydrates:
31.6
g
|
Protein:
7.4
g
|
Fat:
24.8
g
|
Saturated Fat:
15.1
g
|
Polyunsaturated Fat:
0
g
|
Monounsaturated Fat:
0
g
|
Trans Fat:
0
g
|
Cholesterol:
146
mg
|
Sodium:
20
mg
|
Potassium:
0
mg
|
Fiber:
11.8
g
|
Sugar:
16.7
g
|
Vitamin A:
0
IU
|
Vitamin C:
0
mg
|
Calcium:
0
mg
|
Iron:
0
mg