Low carb chocolate and almond custard tartlets

Preparation time : 15 mins Cooking time : 20 mins Servings : 12
  • 4 large eggs
  • 250 ml milk
  • 125 ml cream
  • 60 g salted butter - melted
  • 45 g ground almonds
  • 55 g xylitol
  • 3 Tbs desiccated coconut
  • 3 Tbs cocoa powder
  • 1 Tbs chia seeds
  • 1 Tbs vanilla essence
  • pinch salt
  • 250 ml whipped cream - to serve
  • 24 raspberries - to serve
  • mint leaves - to garnish

Pre heat the oven to 180°C. Lightly grease a silicone muffin tin with cooking spray and position it on a baking tray. For the tartlets, combine all of the ingredients in a large mixing bowl and whisk until smooth. Pour the mixture into the muffin tin and bake, 20 minutes. Test it with a cake tester – it is done once the cake tester comes out clean when inserted. 

Cool the tartlets in the muffin tin for 30 minutes before transferring to a cooling rack. Refrigerate and serve cold with a dollop of whipped cream. Top with a raspberry or two and garnish with mint. 

TIP: Replace the milk with coconut milk if a creamier and more intense coconut flavour is preferred. 

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Crème brûlée tartlets

35 min Preheat oven to 180 °C and grease 6 tartlet pans. 1. Pastry: Process the flour, icing sugar and butter in a blender until the mixture resembles fine breadcrumbs. Add the egg and blend so the dough comes together. Wrap the dough in plastic and refrigerate for 30 minutes.