Cardamom-spiced almond custard tarts
Treat your taste buds while keeping your blood sugar in check with this delightful diabetes-friendly Indian custard tart. This recipe combines the rich flavors of traditional custard with a diabetes-friendly twist. Made with wholesome ingredients and a touch of Indian essence, this custard tart is perfect for satisfying your sweet cravings without causing drastic spikes in your blood sugar levels.
Prep time: 20 minutes
Baking time: 30-35 minutes
Serves: 5
Ingredients
For the crust:
- Almond flour, (100g)
- Coconut flour, (50g)
- Unsalted butter, 2 tbsp melted
- Erythritol (or preferred sugar substitute), 1 tbsp
- A pinch of salt
For the custard filling:
- Unsweetened almond milk, (500ml)
- 3 large eggs
- Vanilla extract, 1 tsp
- Erythritol (or preferred sugar substitute), 2 tbsp
- A pinch of ground cardamom
- A pinch of ground cinnamon
Method
Crust:
- Preheat the oven to 175°C (350°F).
- In a bowl, combine almond flour, coconut flour, melted butter, erythritol and a pinch of salt.
- Mix until the ingredients come together to form a dough.
- Press the dough evenly into individual tart pans, covering the base and sides.
- Place the tart pans on a baking sheet and bake in the preheated oven for about 10-12 minutes, or until the crust is golden brown. Remove from the oven and let it cool.
Custard filling:
- In a saucepan, heat the unsweetened almond milk over medium heat until it starts to simmer. Do not boil.
- In a separate bowl, whisk the eggs, erythritol, vanilla extract, ground cardamom and ground cinnamon until well combined.
- Slowly pour the hot almond milk into the egg mixture while continuously whisking to avoid curdling.
- Place the saucepan back on the stove over a low heat. Cook the custard mixture, stirring constantly, until it thickens and coats the back of a spoon. This should take about 8-10 minutes.
- Remove the saucepan from the heat and allow the custard to cool slightly.
Assembling the tart:
- Pour the custard filling into the pre-baked tart crusts, distributing it evenly.
- Place the tarts back into the oven and bake for an additional 15-20 minutes, or until the custard is set.
- Once baked, remove the tarts from the oven and let them cool to room temperature.
- Refrigerate the tarts for a few hours before serving to allow the custard to fully set.
Nutritional information
Per serving:
Calories - 220kcal
Carbs - 10g
Proteins - 7g
Fibre - 4g
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