French · Dessert
Spinach and Cheese Custard Tart
A low-carb riff on the classic French savoury-leaning custard tart, reworked into a sweet-adjacent keto format with a nutty almond flour shell and a rich egg-and-cream custard lightened with vegetable moisture rather than starch.
$1
20 minsPrep
30 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
419Calories
11.2gProtein
39.7gFat
6.9gCarbs
2.6gSugar
2.5gFiber
370mgSodium
231mgChol
17.6gSat Fat
285mgPotassium
113mgCalcium
1.6mgIron
0.5mcgVitamin B12
2.9mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Chamomile Tea
local
Chablis
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat oven to 180°C (350°F). Mix almond flour, melted butter, 15g beaten egg and salt into a soft dough; press evenly into two 8cm tartlet tins, pushing up the sides. Chill 10 minutes.
2
Blind bake the tart shells for 10 minutes until just firm and lightly golden at the edges, then remove and lower oven to 160°C (320°F).
3
Squeeze the grated zucchini hard in a cloth to remove as much liquid as possible, since any that reaches the custard will make it weep.
4
Whisk the 70g beaten egg with heavy cream and softened cream cheese until completely smooth, then fold in the squeezed zucchini, nutmeg and black pepper.
5
Pour the custard filling into the warm tart shells, dividing evenly between the two tins.
6
Bake for 18-20 minutes until the custard is just set with a slight wobble in the centre.
7
Cool in the tins for 10 minutes, then transfer to a rack and chill briefly before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g fine ground almond flour
- 0.7 oz20g melted butter
- 1/31/3 eggs, beaten, for pastry binding (15g)
- 0 oz1g salt
- 1 1/21 1/2 eggs, beaten for custard (70g)
- 1.9 oz55g heavy cream
- 0.9 oz25g softened cream cheese
- 1.1 oz30g grated and squeezed dry, stands in for excess spinach liquid control zucchini
- 0 oz1g grated nutmeg
- 0 oz1g ground black pepper
