Make these the day you want to serve them. Serving and storing your fruit custard tarts Frozen fruits would be too mushy and would introduce too much moisture into the custard.įor the glaze, I used a bit of Sukrin fibre syrup, but you can use a bit of warmed low carb jam, or even a bit of berry puree cooked until glossy.Īlternately you can leave the top without the glossy finish and just have the fresh fruit. I used fresh blueberries and raspberries because that’s what I had, but strawberries, even blackberries, or any low carb fruit would work.įrozen fruit won’t work here unfortunately, the best part of this tart is the fresh pop of summer fruits against the soft vanilla custard. You can use any fruit you want for these fruit custard tarts. As it cools it gets thicker, but the cream does pool a little even when cold.Ī bit about the fresh fruit and glossy topping In order for the custard to firm up, you need a thickener and although the egg yolks to add a bit of thickening, it’s not enough.Īlso important to note that this custard cream is soft. Xanthan gum is pretty much required for this custard recipe. It would make a great topping for fresh summer berries, or even a few spoonfuls of low carb granola. This custard is pretty gosh darn good all on its own. So although it is not a perfect replica for pate sucree it is a pretty decent replacement. The crust is actually one of the nicest aspects of this tart. However the crust here is sweet, it does hold the custard very well without going soggy, and it has a very nice texture and flavour. I cannot replicate it! I’ve tried numerous variations of crust recipes and I never seem to get that similar crust. Pate sucree has this crunchiness about it, bordering on cookie-like. So the crust is the hardest part I think to get right.

If you cannot use the Sukrin Fibre Syrup, you can use (or make) a simple low carb jam for the glaze. Fibre syrup doesn’t at all impact my blood sugar, but people have reported that the syrup can increase their blood glucose levels.

I also used Sukrin Fibre Syrup for the glaze. Just remember, xylitol is poisonous to dogs and cats, so if that’s your choice and you have little furry friends running around, be aware that it can be deadly for them. Swerve and stevia will work perfectly fine here as well as does any powdered erythritol or xylitol brand. My favorite powdered sweetener by far is So Nourished Monk Fruit Blend, I find it has almost no aftertaste at all. If you don’t have powdered erythritol or xylitol and only have granular, go ahead and give it a blast with a high-speed blender, or food processor. Erythritol and xylitol also tend to get grainy when cold, but I found the powdered versions to do it much less. Powered is preferred over granular, as it blends better and has a nicer texture.

You can read more about our disclosure policy here ~ I only ever recommend what ingredient or tools I use for my recipes. If you click one and make a purchase, I may receive a commission at no additional cost to you. The best sweeteners to use to make perfect french fruit tarts Also, it has fruit, so that counts right? Exactly! A decent size serving is only five net carbs and honestly, it’s a pretty filling breakfast. I decided when I got home I was going to make that tart over low carb and gluten free. My days are not nearly as stressful now, but I did see one of these in a coffee shop on my last trip into the city and I must admit I was a bit tempted. The only problem was my job was super stupid stressful and I made that walk all the time. I’d dig in and for five short minutes, I wouldn’t be stressed anymore. On stressful days I would make the pilgrimage to the bakery to grab one of these bad boys and a hot cup of coffee. When I lived in Vancouver there was a tiny little amazing bakery near my office. They are by far my ultimate comfort food. A pate sucree crust that’s sweet, flakey and buttery, with soft sweet custard cream and glazed fresh fruit adorning the top. I’ve always loved fresh fruit custard tarts.

Fruit tart recipe custard