This is an easily made and sugar free keto custard tart (custard pie) with only three ingredients for making the crust and three ingredients for making the custard filling.

If you never attempted making a keto custard tart before, you will be surprised by how easy and quick this recipe is. Also, The gluten-free crust of this keto tart is yummy, while the custard is so smooth and sweet and has a creamy texture. Who can resist such a delicious custard tart?

Crust Ingredients

Almond flour
Butter
Powdered erythritol

Custard Filling Ingredients

Eggs
Powdered erythritol
Heavy cream

How To Make The Keto Tart Crust

Combine the three ingredients ( almond flour, powdered erythritol and melted butter) and mix well.
Grease the tart baking tray then put the dough in the baking tray and press firmly on the bottom and the sides of the tray. (I have used a tart baking tray with a removable base, which was very easy and useful).
Use a fork or a toothpick to poke small holes in the dough.
Bake the crust for 20 to 25 minutes on 210 C.
Take the tart crust out of the oven and let it cool down while making the custard filling.

How To Make The Keto Custard Filling

Crack the eggs in a medium-sized bowl and whisk them using a hand mixer or a fork, then set aside.
In a saucepan combine the heavy cream and the powdered erythritol over medium heat and stir from time to time until small bubbles form on the side of the pan.
Now, pour the heavy cream mixture slowly over the eggs while whisking fast. (My husband helped me in this step, he mixed while I poured the cream mixture)
keep whisking until finish all the cream mixture.
Pour the custard over the tart.
Bake for 30 to 35 minutes on 210 C
Stick a toothpick in the centre of the tart; if it comes out clean, then it's done.
Note: (The custard will be jiggling in the centre)
Leave the tart to cool down, then refrigerate.
Put the topping, slice, then serve.