Japanese · Dessert
Green Tea Custard Tart
A low-carb reworking of the Japanese green tea custard tart, pairing a buttery almond flour crust with a silky matcha-infused egg custard sweetened entirely with allulose instead of sugar.
$2
20 minsPrep
27 minsCook
122 minsTotal
MediumLevel
Nutrition per serving
492Calories
12.1gProtein
46.4gFat
24.2gCarbs
2.3gSugar
4gFiber
331mgSodium
292mgChol
19.2gSat Fat
319mgPotassium
134mgCalcium
2mgIron
0.5mcgVitamin B12
0.2mgVitamin C
0gPolyol
15gAllulose
0.3gAlcohol
Goes well with
Sauvignon Blanc
local
Sencha Green Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat oven to 170°C (340°F). Lightly butter two 8cm individual tart tins.
2
In a bowl combine the almond flour, melted butter, 9g egg yolk, 10g allulose and a pinch of salt; mix to a soft dough.
3
Press the dough evenly into the base and sides of the two tart tins, pricking the bases with a fork. Chill for 15 minutes.
4
Blind bake the shells for 10 minutes until just set and lightly golden, then remove from the oven and cool slightly while you make the filling.
5
Whisk together the heavy cream, whole egg, 18g egg yolk, 20g allulose, sifted cocoa powder, matcha (whisked into a small splash of the warm cream first to dissolve lumps), vanilla extract and remaining salt until smooth.
6
Pour the green tea custard into the part-baked shells, filling almost to the top.
7
Bake for 16-18 minutes until the custard is just set with a slight wobble in the centre.
8
Cool to room temperature, then chill for at least 1 hour before serving to firm the custard fully.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g ground almond flour
- 1 oz28g melted butter
- 1/21/2 egg yolks, for crust binding (9g)
- 0.4 oz10g allulose
- 2.1 oz60g heavy cream
- 7/87/8 eggs, beaten (40g)
- 1 1/81 1/8 egg yolks, beaten (18g)
- 0.7 oz20g allulose
- 0.1 oz4g sifted, for fibre cocoa powder
- 0.1 oz2g vanilla extract
- 0 oz1g salt
