Cardamom-spiced almond custard tarts
Treat your taste buds while keeping your blood sugar in check with this delightful diabetes-friendly Indian custard tart. This recipe combines the rich flavors of traditional custard with a diabetes-friendly twist. Made with wholesome ingredients and a touch of Indian essence, this custard tart is perfect for satisfying your sweet cravings without causing drastic spikes in your blood sugar levels.
Prep time: 20 minutes
Baking time: 30-35 minutes
For the crust:
· Almond flour, (100g)
· Coconut flour, (50g)
· Unsalted butter, 2 tbsp melted
· Erythritol (or preferred sugar substitute), 1 tbsp
· A pinch of salt
For the custard filling:
· Unsweetened almond milk, (500ml)
· 3 large eggs
· Vanilla extract, 1 tsp
· Erythritol (or preferred sugar substitute), 2 tbsp
· A pinch of ground cardamom
· A pinch of ground cinnamon
1. Preheat the oven to 175°C (350°F).
2. In a bowl, combine almond flour, coconut flour, melted butter, erythritol and a pinch of salt.
3. Mix until the ingredients come together to form a dough.
4. Press the dough evenly into individual tart pans, covering the base and sides.
5. Place the tart pans on a baking sheet and bake in the preheated oven for about 10-12 minutes, or until the crust is golden brown. Remove from the oven and let it cool.
1. In a saucepan, heat the unsweetened almond milk over medium heat until it starts to simmer. Do not boil.
2. In a separate bowl, whisk the eggs, erythritol, vanilla extract, ground cardamom and ground cinnamon until well combined.
3. Slowly pour the hot almond milk into the egg mixture while continuously whisking to avoid curdling.
4. Place the saucepan back on the stove over a low heat. Cook the custard mixture, stirring constantly, until it thickens and coats the back of a spoon. This should take about 8-10 minutes.
5. Remove the saucepan from the heat and allow the custard to cool slightly.
Assembling the tart:
1. Pour the custard filling into the pre-baked tart crusts, distributing it evenly.
2. Place the tarts back into the oven and bake for an additional 15-20 minutes, or until the custard is set.
3. Once baked, remove the tarts from the oven and let them cool to room temperature.
4. Refrigerate the tarts for a few hours before serving to allow the custard to fully set.
Calories - 220kcal
Carbs - 10g
Proteins - 7g
Fiber - 4g
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