Low-Carb Chocolate & Coconut Custard Tarts

4.2 stars, average of 33 ratings

Low-Carb Chocolate & Coconut Custard TartsPin recipeFollow us 125.0k

I never used to be much of a fan of coconut. I can remember that my sister used to like those Bounty bars (check out these Keto Bounty Bars), which were basically chocolate coated coconut. I didn’t realise until later in life that there was a god chance that she chose them because she knew that there was no way that I’d pilfer them. Hmmmm…

Anyway, flash forward to my low carb life and I now love coconut and never more so that when combined with chocolate.

Now, these tarts are on the high end of low carb desserts, but… these tarts are divine. They are lush and decadent. The velvety custard against the crisp crunch of the chocolate shell is a study in delicious textures.

I digress, try them yourself and let me know what you think.

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Hands-on Overall

Nutritional values (per tart)

Net carbs8.5 grams
Protein12.8 grams
Fat53.4 grams
Calories548 kcal

Calories from carbs 6%, protein 9%, fat 85%

Total carbs14.6 gramsFiber6.2 gramsSugars2.8 gramsSaturated fat29 gramsSodium64 mg(3% RDA)Magnesium164 mg(41% RDA)Potassium557 mg(28% EMR)

Ingredients (makes 6 tarts)

Crust:
Custard & Topping:

Instructions

  1. Preheat oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Low-Carb Chocolate & Coconut Custard Tarts
  2. Place almond flour, cacao, Erythritol and melted butter together in a bowl and mix well. Spray one large of four individual tart pans with olive oil or coconut oil spray.
  3. Divide the crust mixture between 6 tart pans (12 cm /5 inch each) and press into pan using the back of a dessert spoon. I have learned over the years to finish off around the edges using a 1/4 cup measure. The edge of the measuring cup helps to create a nice angle to the bottom of the tart.
  4. Prick all over the base of the tarts with a fork and bake for 12 to 15 minutes until cooked but no scorched (be careful with chocolate crusts as it's hard on the colour when they are about to get burnt). Low-Carb Chocolate & Coconut Custard Tarts
  5. Remove from oven and cool completely. Melt the dark chocolate in a jug in the microwave or a double-boiler.
  6. Paint a thin layer of chocolate inside the tart shell and place in the fridge to set (not only is this a delicious addition, but it helps to stop any sogginess of the tart shell). Sit the remaining melted chocolate aside to use to garnish the finished tarts.
  7. Meanwhile, place the coconut milk in a medium saucepan and add the sweetener, salt and vanilla. Heat gently until just below a simmer and remove from heat. Low-Carb Chocolate & Coconut Custard Tarts
  8. Beat the egg yolks and egg in a bowl and very slowly add them to the hot coconut milk, whisking well the whole time. Return to the stove over a medium heat and cook for about 10 to 15 minutes, until thickened, stirring constantly.
  9. Once the custard has thickened, strain it through a fine sieve and then set aside to cool with a sheet of cling wrap on the surface to avoid a skin forming.
  10. Once cool, but not set, spoon into the tart shells and refrigerate until set. Low-Carb Chocolate & Coconut Custard Tarts
  11. To decorate, place a piece of paper over half of the tart and dust the balance with cacao powder. Low-Carb Chocolate & Coconut Custard Tarts
  12. Add some coconut shavings and then re-melt the dark chocolate. Using a spoon, drizzle the chocolate over the tarts. Low-Carb Chocolate & Coconut Custard Tarts
  13. These tarts can be stored in the fridge for up to 5 days. Low-Carb Chocolate & Coconut Custard Tarts Enjoy! Low-Carb Chocolate & Coconut Custard Tarts

Ingredient nutritional breakdown (per tart)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
2.2 g5.4 g13.1 g148 kcal
Cocoa powder, raw (cacao)
1.5 g1.4 g1 g16 kcal
Erythritol (natural low-carb sweetener)
0.4 g0 g0 g2 kcal
Butter, unsalted, grass-fed
0 g0.1 g11.5 g102 kcal
Coconut milk (full-fat, unsweetened)
2.1 g1.5 g16.2 g150 kcal
Egg yolk, fresh
0.5 g2.2 g3.8 g46 kcal
Eggs, free-range or organic
0.1 g1 g0.8 g12 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g2 kcal
Erythritol (natural low-carb sweetener)
0.1 g0 g0 g1 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Extra dark chocolate, 90% cocoa (cacao)
1.3 g1 g5.4 g54 kcal
Coconut, dried, flaked (desiccated, organic, unsweetened)
0.2 g0.2 g1.6 g17 kcal
Total per tart
8.5 g12.8 g53.4 g548 kcal
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Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (4)

I tried to make to custard twice both times ended up with total disaster, the custard got curdled, and when I strained, first the milk came out, second time just water, as I took it off (medium heat) after about 3mins of cooking only. First I used canned coconut, second time the bottled organic cocount milk. What was I doing wrong? :-(

Reply

Hi Marki.
Oh, that must have been so frustrating!
The most common cause of custard curdling, both dairy or coconut, is that the proteins (in this case, the eggs) have overheated.
Maybe your stovetop cooks hotter than mine and you need to try a lower heat?
And always whisk your eggs when adding to mixture to avoid them cooking in the hot liquid.
Good luck!

Reply

I think you may have forgotten to spell out the step where you coat the tart shells with melted chocolate (there is a picture for it though)

Reply

Thank you for noticing! My mistake - it's all there now 😊

Reply