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Sugarfree mini tarts with vanilla custard

Sugarfree mini tarts with vanilla custard

Sugarfree mini tarts with vanilla custard

Preparation time: 30 min.
Baking time: 25 min.
Refrigerator: 1 h.
4 mini tarts

Sugarfree mini tarts, the perfect little dessert! These little tarts are irresistibly delicious. They are filled with a vanilla custard and topped off with a beautiful chocolate swirl. These are of course made with our Steviala Dark Chocolate Melties. The concept of these mini tarts comes from the French patisserie Petit Gâteau in Amsterdam. And now there is a sugarfree variation of these cute mini tarts. Get all the ingredients, put on your cooking apron and then start baking!


Sugarfree mini tarts

  • 60 grams flour, or replace with 90 grams almond flour with an extra egg
  • 25 grams Steviala Frost
  • 10 grams Steviala almond flour
  • pinch of salt
  • 35 grams cold butter
  • 1/2 egg

Sugarfree vanilla custard

  • 200 ml (whole) milk
  • 2 egg yolks
  • 1 tablespoon custard powder or cornstarch
  • 20 grams Steviala Kristal Sweet Vanilla

Or see our low carb vanilla custard recipe

Sugarfree chocolate swirl

  • 75 grams Steviala dark chocolate melties
  • 10 ml whipping cream

Baking supplies

  • mixing bowl
  • hand mixer
  • plastic foil
  • rolling pin
  • round cake tins (8 to 10 cm diameter)
  • mini tart molds (6 cm diameter)
  • oven
  • pan
  • icing bag
  • swirl mold


Making sugarfree mini tarts

First, start by making the dough. Put the flour, Steviala Frost, Steviala almond flour and a pinch of salt in a mixing bowl. Next, cut the cold butter into cubes and add it among the dry ingredients. Afterwards, mix the butter and dry ingredients with a hand mixer or by hand just until a crumbly dough forms. Next, you whisk the egg. Then add a tablespoon of the egg to the dough and knead everything into a cohesive ball of dough. If the dough is very sticky, add a little flour. Is the dough too dry? Then add a few drops of egg. Then wrap the dough ball in plastic wrap and put it in the refrigerator for an hour.

After an hour, take the dough out of the refrigerator. Knead it some more. Then dust your work surface and rolling pin with a little flour. You then flatten the dough ball and roll it into a thin layer. Then cut out the dough into circles about 8 to 10 cm in diameter. Carefully press these rounds into the tart molds and poke several holes in the bottom with a fork. Next, put the bottom in the refrigerator for half an hour. Meanwhile, preheat the oven to 175 degrees. Remove the bottom from the fridge after half an hour and bake for about 25 minutes or until golden brown.

Sugarfree vanilla custard

Meanwhile, you can get started with the vanilla custard filling. Start by separating two eggs first. Beat the egg yolks with the Steviala Kristal Sweet Vanilla. Meanwhile, bring the milk to a boil in a saucepan. Then slowly pour this onto the eggs. You then keep whisking well and put the mixture to a saucepan. Then let it boil gently while you keep stirring. As soon as the mixture thickens, remove the pan from the heat. Then let it cool. In addition, to prevent a skin from forming on the sugarfree vanilla custard, you can place a sheet of plastic wrap over the vanilla custard.

Making sugar free chocolate swirl

Next, you can make the sugarfree chocolate swirl. First, melt the Steviala dark Chocolate Melties with the whipping cream according to the au bain-marie method. Once this is melted, you can pour the chocolate into a swirl mold. Don't have a swirl mold? Then of course you can use another mold. Then put the molds in the refrigerator and wait until they have hardened completely.

Sugar-free mini tarts with vanilla custard

Now it is time to assemble the mini tarts. Using a piping bag, put the vanilla custard into the molds and place the chocolate swirl on top. Optionally, you can put some fruit under the chocolate layer. This way they look just like flowers!

Nutritional values per portion

  • Calorieën: 309
  • Carbohydrates: 16.6
  • Fats: 21.8
  • Proteins: 7.1

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