Oh boy. What a treat.
I love tarts. Custard tarts, banana caramel tarts, lemon meringue tarts. I love them all. But since cutting out sugar I figured they were just a thing of the past. Recently I’ve seen a few tart posts pop up on Instagram, but even then I assumed they would either be too difficult, require ingredients I wouldn’t be able to find in Australia, or taste terrible. Nope. As it turns out, a low carb tarts can be simple, easy and delicious.
First thing’s first: the tart pastry. I used this keto pie crust recipe by Ruled.Me. What a game changer. I never would have thought of using psyllium husk in baking before, now I can’t wait to experiment with it more.
(Makes 4 individual tarts)
1/2 x keto pie crust pastry
4 egg yolks
2 tbsp sweetener, or to taste
1/4 cup lemon juice, or to taste
1/2 cup fresh blueberries
1. Follow Ruled.Me’s recipe to make the pie crust recipe. Because we won’t be baking the crust with the curd in it, increase the cooking time to 25 minutes, watching that the tarts don’t get too brown or burn. Once done, remove from the tart shells from the oven and leave to rest/cool.
2. Place the egg yolks, butter and sweetener in a saucepan and stir over low heat. Add a little bit of lemon juice at a time and taste regularly to ensure the curd has just the right amount of lemon for your liking
3. Continue stirring the curd until it is thick enough to coat the back of a spoon. Remove it from the heat, pour into a bowl, cover with clingfilm (so that the clingfilm is touching the curd), and chill in the fridge
4.Once the lemon curd has cooled, divide it evenly between each of your tart shells. Sprinkle blueberries over the top and return to the fridge to set.