Vanilla pastry cream as below – made with powdered erythritol instead of sugar, and 1/8 tsp guar gum instead of cornstarch. Worked perfectly.
Strawberry Cream Tarts
Recipe makes 1.5 cups vanilla pastry cream, 24-30 mini tarts
Ingredients
Vanilla pastry cream
- 1 cup milk ( whole milk is better, 10% cream also works )
- 1/2 bean vanilla, or 1.5 tsp vanilla bean paste
- 3 large egg yolks ( room temp )
- 3 tbsp sugar ( allulose for keto is better than erythritol )
- 2 tbsp cornstarch
- 2 tbsp unsalted butter, cut into small pieces
Tarts
- 1 cup AP flour
- 1 cup graham cracker crumbs
- 4 tsp sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 30 ish fresh strawberries, trimmed, cut in half lengthwise
Instructions
Vanilla pastry cream
- Heat milk with scraped vanilla until just below a simmer.
- In a separate bowl, whisk the egg yolks, sugar and cornstarch. Ready a bowl with the butter, placing a strainer on top of it.
- Gradually whisk the hot milk into egg mixture and then return it all to the pot. Whisk this constantly (switching to a spatula now and again, to get into the corners) over medium heat until thickened and glossy, about 2 minutes. Pour this immediately through the strainer, whisking it through if needed, and stir in the butter. Place a piece of plastic wrap directly over the surface of the custard, cool to room temperature and then chill completely until ready to use.
- Will keep up to 3 days refrigerated, makes about 1.5 cups.
Tarts
- For crust, preheat the oven to 350 F and lightly grease mini muffin tins.
- Combine the flour, graham cracker crumbs, sugar and salt in a bowl. Add the melted butter and mix until an even crumbly texture.
- Spoon about a tablespoonful of the mixture into each muffin cup and press it into the bottom and up the sides.
- Bake these for 10 minutes, then cool before assembling.
Assembly
- Use a skewer to gently remove each tart shell from the tin
- Stir the vanilla pastry cream to soften and then spoon or pipe the filling into each cup and then arrange a strawberry on top of each.
- Chill until ready to serve.
Notes
The tart shells and pastry cream can be prepared up to a day in advance, but should be assembled within a few hours of serving.
Ganache (Keto)
Ingredients
- 2/3 cup heavy whipping cream
- 1/3 cup salted butter ( YES - SALTED )
- 3/4 cup cocoa powder
- 1/2 cup sugar (erythritol or allulose)
- 1/2 tsp vanilla extract
- 2 tsp strong coffee/espresso ( NOT OPTIONAL )
Notes
On medium-low heat, bring sugar and whipping cream to a simmer.
Add the rest of the ingredients, and thoroughly whisk it together.
Keep at a simmer for 3 minutes, remove from heat.
The salt and liquid from the coffee prevents the cooling and crystallization from the erythritol.