Quick Description
This low-carb, high-protein version of the classic French vanilla custard tart features a rich, creamy custard made with protein-rich ingredients, all in a buttery, almond flour crust. Perfect for those following a high-protein or keto diet while satisfying your sweet tooth.
Servings & Timing
- Servings: 8-10
- Prep Time: 15 minutes
- Bake Time: 30-35 minutes
- Total Time: ~1 hour
Ingredients
For the Low-Carb Tart Shell:
- 1 ½ cups almond flour (instead of all-purpose flour)
- ¼ cup unsalted butter, cubed and chilled
- 2 tablespoons erythritol or monk fruit sweetener (instead of granulated sugar)
- 1 large egg yolk
- Pinch of salt
For the High-Protein Custard Filling:
- 1 ½ cups unsweetened almond milk (instead of whole milk)
- ¾ cup vanilla protein powder (choose a whey or plant-based protein powder)
- 4 large egg yolks
- 2 teaspoons pure vanilla extract
- 1 tablespoon cornstarch or xanthan gum (optional, to help thicken the custard)
- ¼ cup unsalted butter
- 1 tablespoon erythritol or monk fruit sweetener (optional, to adjust sweetness)
Step-by-Step Instructions
1. Prepare the Low-Carb Tart Shell:
- Preheat oven to 350°F (175°C).
- In a food processor, combine almond flour, erythritol (or sweetener), and salt. Add the butter and pulse until the mixture resembles breadcrumbs.
- Add the egg yolk and pulse until the dough comes together. If it’s too crumbly, add a teaspoon of cold water.
- Turn the dough out onto a lightly floured surface and knead it a few times to bring it together.
- Roll the dough out and fit it into a tart pan. Trim off any excess dough.
- Blind-bake: Line the dough with parchment paper and fill with pie weights or dried beans. Bake for 12-15 minutes, then remove the paper and weights and bake for another 5-7 minutes until golden brown. Set aside to cool.
2. Make the High-Protein Custard Filling:
- In a saucepan, heat the almond milk over medium heat until it’s warm but not boiling.
- In a bowl, whisk together the egg yolks, erythritol (if using), and protein powder until smooth.
- Gradually pour the warm milk into the egg mixture, whisking constantly to avoid curdling the eggs.
- Pour the mixture back into the saucepan and cook over low heat, whisking constantly, until it thickens into a custard (about 5-7 minutes).
- Remove from heat, then stir in the vanilla extract and butter until smooth.
3. Assemble & Bake:
- Pour the protein-rich custard into the cooled tart shell and smooth the top with a spatula.
- Bake at 350°F (175°C) for 20-25 minutes, until the custard is just set and lightly golden on top.
- Let cool completely at room temperature, then refrigerate for at least 2 hours before serving.
Texture & Flavor
- Rich, velvety, and creamy custard filling with protein-packed goodness.
- Crisp, buttery, low-carb almond flour crust.
- A perfect balance of smooth, creamy vanilla flavors with a slightly caramelized finish.
Nutritional Breakdown (Per Serving – Estimated)
- Calories: 180 kcal
- Protein: 15g
- Carbs: 6g (Net carbs: ~3g)
- Fat: 14g
