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.

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