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Custard nutmeg tart
Stroller Envy

Custard Nutmeg Tart

A printable version of custard nutmeg tart.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Cooling, chilling or freezing 3 hours
Total Time 4 hours 25 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups finely ground blanched almond flour
  • 2 tablespoons coconut flour
  • 3 tablespoons granulated erythritol, for crust
  • 1/8 teaspoon salt
  • 4 tablespoons butter, melted
  • 1 egg, for crust
  • 1 tablespoon water, as needed
  • 1 1/2 cups heavy cream
  • 1/2 cup unsweetened almond milk
  • 3 eggs, for custard
  • 2 egg yolks, for custard
  • 1/3 cup granulated erythritol, for custard
  • 1 teaspoon freshly grated nutmeg

Method
 

  1. Preheat your oven to 350°F.
  2. Mix 1 1/2 cups almond flour, 2 tablespoons coconut flour, 3 tablespoons erythritol and salt.
  3. Mix in melted butter and one whole egg. If still crumbly, add water 1 teaspoon at a time until it holds when pressed.
  4. Press evenly into the bottom and sides of a deep 9-inch tart pan, at least 1 1/2 inches deep; set on a rimmed sheet.
  5. Line with parchment paper and fill with pie weights or dried beans . Blind bake for 15 minutes.
  6. Remove weights and parchment, and bake for another 5 minutes until lightly golden. Set aside to cool.
  7. For the custard: In a medium saucepan, heat 1½ cups of heavy cream and ½ cup of unsweetened almond milk over medium heat until steaming (not boiling).
  8. Whisk 3 eggs, 2 yolks, 1/3 cup erythritol and nutmeg in a bowl.
  9. Slowly pour the hot cream into the egg mixture while whisking constantly to temper the eggs.
  10. Strain the custard through a fine-mesh sieve into the prepared tart shell.
  11. Carefully transfer the filled tart, on its baking sheet, to the oven.
  12. Bake 25-35 minutes until edges set and the center reaches 160°F with a slight wobble; shield the crust if it darkens.
  13. Cool 45-60 minutes, then refrigerate for at least 2 hours. Refrigerate within 2 hours of cooking.

Notes

Equipment: deep 9-inch tart pan, rimmed baking sheet, pie weights, saucepan, fine sieve, instant-read thermometer.
Serving size: one 10th of the recipe.
Use the named sweetener form and amount; concentrated drops or pure monk fruit are not equivalent to a spoon-for-spoon granulated blend. Nutrition has not been calculated.