Fresh fruit custard tarts have always been one of my favorite treats. A classic tart usually has a sweet, buttery pâte sucrée crust, a soft vanilla custard filling, and glossy fresh fruit arranged over the top. It is the kind of dessert that feels elegant, comforting, and refreshing all at once.
These low carb fruit custard tarts are a lighter, gluten-free version of that bakery-style favorite.
When I lived in Vancouver, there was a small bakery near my office that made beautiful fruit custard tarts. On especially stressful days, I would walk over, order one with a hot coffee, and enjoy five quiet minutes where everything felt a little easier. The problem was that my job was extremely stressful, so I made that walk more often than I probably should have.
These days are calmer, but when I recently saw a similar tart in a coffee shop, the craving came right back. Instead of buying one, I decided to make a low carb, sugar-free, gluten-free version at home. The result is a fresh fruit custard tart with a coconut flour crust, creamy vanilla custard, and bright berries on top. A generous serving is about five net carbs, and it is surprisingly satisfying.
The Best Sweeteners for Low Carb Fruit Custard Tarts
For this recipe, use your favorite 1:1 sugar substitute. A powdered sweetener is the best choice because it blends smoothly into both the crust and the custard. Granular sweeteners can sometimes leave a gritty texture, especially after chilling, while powdered versions tend to create a softer, more refined finish.
If you only have granular erythritol or xylitol, you can pulse it in a high-speed blender or food processor until it becomes powdery. Erythritol, xylitol, stevia blends, and monk fruit blends can all work in this low carb fruit tart recipe, as long as they measure like sugar.
If you choose xylitol, remember that it is poisonous to dogs and cats. Keep it safely away from pets, as even small amounts can be dangerous for them.
For the glossy fruit topping, a small amount of Sukrin fiber syrup was used in the original recipe. Some people find that fiber syrup affects their blood glucose levels, so if it does not work for you, use a warmed low carb jam instead. A simple berry puree cooked until shiny can also be used as a glaze, or you can skip the glaze entirely and serve the tarts with plain fresh fruit.
A Bit About the Coconut Crust
The crust is the trickiest part of a low carb fruit custard tart. Traditional pâte sucrée has a crisp, cookie-like texture that is difficult to copy without flour and sugar. This coconut flour crust is not an exact replica, but it is sweet, buttery, and sturdy enough to hold the custard without becoming soggy.
The texture is one of the best parts of these tarts. The crust has a pleasant flavor, holds its shape well, and pairs beautifully with the vanilla custard and fresh berries. Coconut flour can burn quickly, so keep a close eye on the tart shells while they bake. You want the edges lightly golden, not dark.
A Bit About the Vanilla Custard Filling
The vanilla custard filling is creamy, soft, and lightly sweet. It is delicious in the tart shells, but it would also be lovely spooned over fresh summer berries or served with a small portion of low carb granola.
Xanthan gum is important for this custard recipe. Egg yolks help thicken the mixture, but they are not enough on their own to give the filling the right body. The xanthan gum helps the custard set while keeping it smooth and creamy.
This is a soft custard cream, not a firm curd. It thickens as it cools, but it may still be slightly loose when sliced or spooned. That soft texture is part of the appeal, especially when paired with the crisp crust and juicy fresh fruit.
A Bit About the Fresh Fruit and Glossy Topping
You can use any fresh low carb fruit you enjoy for these fruit custard tarts. Raspberries and blueberries work beautifully because they are bright, colorful, and naturally lower in carbs than many other fruits. Strawberries and blackberries are also good choices.
Fresh fruit is best for this recipe. Frozen fruit is not recommended because it softens too much as it thaws and releases extra moisture into the custard. These tarts are all about contrast: crisp coconut crust, smooth vanilla custard, and fresh fruit that still has a juicy pop.
For the glaze, brush the fruit with warmed fiber syrup, melted low carb jam, or a cooked berry puree. The glaze gives the tarts a bakery-style shine, but it is optional. If you prefer a simpler finish, arrange the berries over the custard and serve them as they are.
Serving and Storing Fruit Custard Tarts
These fruit custard tarts are best made and served the same day. The crust holds up well, but the overall flavor and texture are freshest within the first few hours after assembly. The berries taste brighter, the custard is smooth and cool, and the crust still has its best texture.
You can store the assembled tarts in the refrigerator overnight, but they will not be quite as good the next day. If you want to save time, bake the tart shells ahead and freeze them until needed. The custard can also be made up to a day in advance and stored covered in the refrigerator. For the best result, assemble the tarts about an hour before serving so they have time to chill and set.
Got a Thing for Pies and Tarts?
If you enjoy pies and tarts but want to avoid sugar and excess carbs, this low carb fruit custard tart is a great place to start. The combination of a coconut flour crust, sugar-free vanilla custard, and fresh berries makes it a beautiful dessert for brunch, summer gatherings, picnics, or a simple afternoon treat with tea or coffee.
Fresh Fruit Custard Tarts Made Without Sugar (Low Carb & Gluten-Free)
10
20 minutes
20 minutes
2 hours
2 hours 40 minutes
A fresh fruit custard tart with a creamy vanilla filling, a coconut flour crust, and bright berries on top. These French-inspired fruit tarts are low carb, sugar free, keto friendly, and gluten free.
Ingredients
Coconut Crust
- 1 cup coconut flour
- 3/4 cup butter
- 3 Tbsp powdered erythritol or preferred powdered 1:1 sweetener
- 2 eggs
- 1 tsp vanilla
- 1 pinch of salt
- 2 Tbsp heavy cream
Vanilla Custard
- 1 cup heavy cream
- 1 cup unsweetened almond milk
- 2/3 cup powdered erythritol or preferred powdered 1:1 sweetener
- 3 egg yolks
- 1 tsp xanthan gum
- 1 tsp vanilla
- 1 pinch of salt
Fruit and Glaze Topping
- 1 cup fresh raspberries
- 4 Tbsp Sukrin fiber syrup, or warmed low carb jam
- 1/2 cup fresh blueberries
Instructions
Coconut Crust
- Preheat the oven to 350F.
- Grate the butter and place it in a large mixing bowl.
- In a small bowl, whisk together the eggs, vanilla, and heavy cream until well combined. Pour the mixture over the grated butter.
- Add the salt, coconut flour, and powdered sweetener. Mix until the dough comes together. It should hold its shape but may still be slightly crumbly.
- Press the mixture into tartlet pans, or use one 9-inch tart pan. Prick the bottom and sides with a fork.
- Bake for 8 to 10 minutes, or until the edges are lightly golden. Watch carefully, as coconut flour can brown quickly.
Custard Cream
- Add the heavy cream, almond milk, powdered sweetener, egg yolks, xanthan gum, salt, and vanilla to a heavy-bottomed saucepan.
- Cook over medium heat for 10 to 15 minutes, stirring constantly, until the mixture coats the back of a spoon.
- Pour the cooked custard into a heatproof bowl. Cover it with plastic wrap, pressing the wrap directly against the surface of the custard to prevent a skin from forming.
- Let the custard cool.
- Spoon or pour the cooled custard into the tart shells and refrigerate for 1 hour.
Fruit Topping
- Decorate the chilled tarts with fresh raspberries, blueberries, or your preferred fresh low carb fruit.
- Warm the fiber syrup for about 10 seconds, just until it is fluid enough to brush over the fruit. If needed, warm it for another few seconds, but do not overheat.
- Brush the glaze gently over the fruit, then return the tarts to the refrigerator for 1 hour, or until cool and set.
Notes
The custard can be made one day ahead and kept covered in the refrigerator. The tart shells can also be baked ahead and frozen until needed.
For the freshest texture, assemble the tarts about an hour before serving.
Nutritional information will vary depending on the fruit and glaze used. The values below are based on blueberries and raspberries as listed in the recipe.
Helpful Tools and Ingredients
- Powdered monk fruit sweetener with erythritol
-
Non-stick tartlet pans - Coconut flour
- Xanthan gum
Nutrition Information:
Yield: 10
Serving Size: 1
Amount Per Serving:
Calories: 347
Total Fat: 32g
Saturated Fat: 18g
Trans Fat: 1g
Unsaturated Fat: 9g
Cholesterol: 178mg
Sodium: 106mg
Carbohydrates: 11g
Fiber: 6g
Sugar: 2g
Protein: 5g
Nutritional information is provided as a courtesy and is approximate only. Erythritol carbs and sugar alcohols are not included in carb counts, as they are generally not counted toward net carbs. Net carbs are total carbs minus fiber.
