Low-Carb Chocolate & Coconut Custard Tarts

Low-Carb Chocolate & Coconut Custard Tarts

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.

Preparation time

Hands-on:    45 minutes
Overall:     3-4 hours

Nutritional values (per tart)

Total Carbs	14.6	grams
Fiber	5.9	grams
Net Carbs	8.7	grams
Protein	12.8	grams
Fat	53.4	grams
of which Saturated	29.1	grams
Energy	548	kcal
Magnesium	164	mg (41% RDA)
Potassium	557	mg (28% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (9%), fat (85%)

Ingredients (makes 6 tarts) Crust:

• 1 ½ cups almond flour (150 g/ 5.3 oz)
• ½ cup cacao powder, plus more for dusting (43 g/ 1.5 oz)
• ⅓ cup powdered Erythritol or Swerve (53 g/ 1.9 oz)
• 6 tbsp butter or virgin coconut oil, melted (85 g/ 3 oz)

Custard & Topping:

• 1 can full-fat coconut milk (450 ml/ 15.2 fl oz)
• 6 egg yolks
• 1 large egg
• 1 ½ tsp sugar-free vanilla extract (you can make your own)
• 4 tsp powdered Erythritol or Swerve (16 g/ 0.6 oz) - add sweetener to taste if needed
• pinch of pink Himalayan salt
• 2 ounces of 90% dark chocolate (57 g)
• ½ cup unsweetened flaked coconut (15 g/ 0.5 oz)

Instructions

1. Preheat oven to 180 C/ 355 F.
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 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 ¼ 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 12-15 minutes until cooked but no scorched.
5. Remove from oven and cool completely. Melt the dark chocolate in a jug in the microwave or a double-boiler.
6. 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.
7. 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 10-15 minutes, until thickened, stirring constantly.
8. 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.
9. Once cool, but not set, spoon into the tart shells and refrigerate until set.
10. To decorate, place a piece of paper over half of the tart and dust the balance with cacao powder.
11. Add some coconut shavings and then re-melt the dark chocolate. Using a spoon, drizzle the chocolate over the tarts. These tarts can be stored in the fridge for up to 5 days. Enjoy!

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