Low-Carb Rhubarb & Custard Tart

by KetoDietApp.com

Step 1Prepare the Sweet Keto Pie Crust by following instructions in this recipe (including the baking). Make sure to create a good edge so the tart can hold the filling. When done, set aside to cool.

Step 2Prepare the custard. In a small bowl, sprinkle the gelatin over the water and set aside to bloom.

Step 3In a bowl whisk the egg yolks and the sweetener until pale and frothy (Allulose is best but other options like Erythritol can be used instead). You can use an electric mixer or a hand whisk.

Step 4Place the almond milk, cream and vanilla extract (or split vanilla pod with seeds scraped into the cream) into a saucepan. Bring to a simmer over a medium-high heat. Remove the vanilla (if using whole pod).

Step 5Use a ladle to gradually temper the hot cream mixture into the egg yolk and sweetener mixture. Keep whisking constantly.

Step 6When you have added about half of the cream mixture, return everything into the pot with the remaining almond and cream mixture. Cook for about 5 minutes, mixing at all times. Add the bloomed gelatin and stir until fully dissolved. Set aside to cool down to room temperature.
Note: If the mixture curdles, don't panic. Just blitz with a stick blender until smooth again.

Step 7Pour in the baked pie crust and place in the fridge to set, for about 3 hours.

Step 8To prepare the rhubarb, preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).

Step 9Cut the rhubarb into about 4 cm (1.5 inch) pieces. Using a sharp knife, cut the vanilla pod lengthwise and scrape the tiny seeds out. Place in a baking tray and add the grated ginger, vanilla seeds and vanilla pod. Evenly sprinkle with Allulose (or granulated low-carb sweetener of choice).

Step 10Cover with a foil, place in the oven and bake for 15 minutes. Remove from the oven, shake to combine and cover in the syrup. Remove the foil and return into the oven to bake for another 5 to 8 minutes. The rhubarb should feel tender, not mushy, and it should still keep its shape. When done, remove from the oven and set aside to cool.
Note: Photo below is from double the amount used in our Roasted Rhubarb recipe.

Step 11Carefully top with the rhubarb pieces. Serve sprinkled with flaked toasted almonds or refrigerate until needed.

Step 12Store in the fridge for up to 4 days.