Low-Carb Rhubarb & Custard Tart

This is such a delicious, spring inspired keto dessert to make for a special occasion or just to treat yourself with something indulgent yet light. So here's my take on this classic rhubarb tart made without sugar and flour!

This will be a shows-topping dessert to make for Mother's Day or even Valentine's Day as forced rhubarb isn't just pretty and pink but also available between January and March. When forced rhubarb isn't in season anymore, you can always use field-grown rhubarb which will give a pretty red-green hue to this tart.

We've got our signature Sweet Keto Pie Crust which is sturdy and leakproof, making it the ideal crust for custard fillings. The baked pie crust is then filled with creamy vanilla custard, and topped with tangy ginger and vanilla flavored roasted rhubarb which balances the sweetness of the custard. For extra crunch and flavor you'll want to sprinkle the tart with toasted almond flakes. Simply delicious!

Save

Step-by-step

1. Prepare the Sweet Keto Pie Crust by following instructions in this recipe (including the baking). Make sure to create a good edge so the tart can hold the filling. When done, set aside to cool.

   

2. Prepare the custard. In a small bowl, sprinkle the gelatin over the water and set aside to bloom.

3. In a bowl whisk the egg yolks and the sweetener until pale and frothy (Allulose is best but other options like Erythritol can be used instead). You can use an electric mixer or a hand whisk.

4. Place the almond milk, cream and vanilla extract (or split vanilla pod with seeds scraped into the cream) into a saucepan. Bring to a simmer over a medium-high heat. Remove the vanilla (if using whole pod).

   

5. Use a ladle to gradually temper the hot cream mixture into the egg yolk and sweetener mixture. Keep whisking constantly.

6. When you have added about half of the cream mixture, return everything into the pot with the remaining almond and cream mixture. Cook for about 5 minutes, mixing at all times. Add the bloomed gelatin and stir until fully dissolved. Set aside to cool down to room temperature.
   Note: If the mixture curdles, don't panic. Just blitz with a stick blender until smooth again.

   

7. Pour in the baked pie crust and place in the fridge to set, for about 3 hours.

   

8. To prepare the rhubarb, preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).

9. Cut the rhubarb into about 4 cm (1.5 inch) pieces. Using a sharp knife, cut the vanilla pod lengthwise and scrape the tiny seeds out. Place in a baking tray and add the grated ginger, vanilla seeds and vanilla pod. Evenly sprinkle with Allulose (or granulated low-carb sweetener of choice).

10. Cover with a foil, place in the oven and bake for 15 minutes. Remove from the oven, shake to combine and cover in the syrup. Remove the foil and return into the oven to bake for another 5 to 8 minutes. The rhubarb should feel tender, not mushy, and it should still keep its shape. When done, remove from the oven and set aside to cool.
    Note: Photo below is from double the amount used in our Roasted Rhubarb recipe.

    

11. Carefully top with the rhubarb pieces. Serve sprinkled with flaked toasted almonds or refrigerate until needed.

    

12. Store in the fridge for up to 4 days.

    

Recipe

Low-Carb Rhubarb & Custard Tart

★★★★★5.0 (7 ratings)

This is such a delicious, spring inspired tart! Grain-free pie crust filled with creamy sugar-free custard and ...

Hands on

30m

Overall

4h

Servings

8

5.6 g

Net carbs

12.7 g

Protein

31.6 g

Fat

361

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings24 servings32 servings

US + metricMetricUS

PrintPinRate

Ingredients makes 8 servings

• Pie crust:
• 1 recipe Sweet Keto Pie Crust
• Custard:
• 3 tbsp water (45 ml)
• 2 tsp gelatin powder
• 1 whole vanilla pod or 2 tsp sugar-free vanilla extract
• 6 large egg yolks
• ¹/₃ cup granulated Allulose or Erythritol (67 g/ 2.4 oz)
• 1 cup unsweetened almond milk (240 ml/ 8 fl oz)
• 1 cup heavy whipping cream (240 ml/ 8 fl oz)
• Rhubarb:
• 350 g rhubarb, forced for pink or field-grown (12.3 oz)
• 3 ¹/₂ tbsp granulated granulated Allulose or Erythritol (35 g/ 1.2 oz)
• ¹/₂ tbsp grated ginger
• ¹/₂ whole vanilla pod or ¹/₄ tsp vanilla bean powder
• 2 tbsp flaked toasted almonds, to sprinkle (12 g/ 0.4 oz)

Instructions

1. Prepare the Sweet Keto Pie Crust by following instructions in this recipe (including the baking). Make sure to create a good edge so the tart can hold the filling. When done, set aside to cool.

2. Prepare the custard. In a small bowl, sprinkle the gelatin over the water and set aside to bloom.

3. In a bowl whisk the egg yolks and the sweetener until pale and frothy (Allulose is best but other options like Erythritol can be used instead). You can use an electric mixer or a hand whisk.

4. Place the almond milk, cream and vanilla extract (or split vanilla pod with seeds scraped into the cream) into a saucepan. Bring to a simmer over a medium-high heat. Remove the vanilla (if using whole pod).

5. Use a ladle to gradually temper the hot cream mixture into the egg yolk and sweetener mixture. Keep whisking constantly.

6. When you have added about half of the cream mixture, return everything into the pot with the remaining almond and cream mixture. Cook for about 5 minutes, mixing at all times. Add the bloomed gelatin and stir until fully dissolved. Set aside to cool down to room temperature.
   Note: If the mixture curdles, don't panic. Just blitz with a stick blender until smooth again.

7. Pour in the baked pie crust and place in the fridge to set, for about 3 hours.

8. To prepare the rhubarb, preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).

9. Cut the rhubarb into about 4 cm (1.5 inch) pieces. Using a sharp knife, cut the vanilla pod lengthwise and scrape the tiny seeds out. Place in a baking tray and add the grated ginger, vanilla seeds and vanilla pod. Evenly sprinkle with Allulose (or granulated low-carb sweetener of choice).

10. Cover with a foil, place in the oven and bake for 15 minutes. Remove from the oven, shake to combine and cover in the syrup. Remove the foil and return into the oven to bake for another 5 to 8 minutes. The rhubarb should feel tender, not mushy, and it should still keep its shape. When done, remove from the oven and set aside to cool.
    Note: Photo below is from double the amount used in our Roasted Rhubarb recipe.

11. Carefully top with the rhubarb pieces. Serve sprinkled with flaked toasted almonds or refrigerate until needed.

12. Store in the fridge for up to 4 days.

Nutrition per serving, 1 slice

Carbs 6%Protein 14%Fat 80% of calories

Net carbs

5.6 g

Total carbs

20.9 g

Fiber

3.3 g

Sugars

2.7 g

Protein

12.7 g

Fat

31.6 g

Saturated fat

12.6 g

Calories

361 kcal

Sodium

56 mg · 2.42% RDA

Magnesium

75 mg · 18.8% RDA

Potassium

374 mg · 18.7% EMR

Nutrition by ingredient

Per 1 slice	Net carbs	Protein	Fat	kcal
Sweet Keto Pie Crust (KetoDiet blog)	2.2 g	8.4 g	15.5 g	179
Water, still	0 g	0 g	0 g	0
Gelatin powder, thickening agent, unsweetened	0 g	0.8 g	0 g	3
Vanilla extract, sugar-free, alcohol-based	0 g	0 g	0 g	2
Egg yolk, fresh	0.5 g	2 g	3.4 g	41
Allulose, natural low-carb sweetener	0.4 g	0 g	0 g	2
Almond milk natural (unsweetened)	0.1 g	0.2 g	0.4 g	4
Cream, heavy whipping, pouring, full-fat (30-40% fat)	0.8 g	0.6 g	11.4 g	110
Rhubarb, raw	1.2 g	0.4 g	0.1 g	9
Allulose, natural low-carb sweetener	0.2 g	0 g	0 g	1
Ginger root, fresh	0.1 g	0 g	0 g	0
Vanilla powder, dried (from vanilla beans, vanilla pods)	0 g	0 g	0 g	0
Almonds, nuts (flaked, sliced)	0.1 g	0.4 g	0.8 g	9
Total	5.6 g	12.7 g	31.6 g	361

Serving size 1 slice

• Gluten free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free