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Low-carb Blueberry Curd Tart
Why it's Low GI
A coconut-and-flax crust with a homemade blueberry curd, sweetened only with erythritol — low in carbs and gentle on blood sugar.
Method
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- Mix the crust ingredients. Heat the oven to 180°C and grease a 20 cm tin.
- Press the dough over the base with a border, prick with a fork and bake about 15 minutes until set.
- Blend the blueberries to a purée.
- Mix with the egg yolks, erythritol and vanilla, and heat gently, stirring constantly, until thickened. Cool in the freezer.
- Cool the baked tart and carefully remove it. Fill with the curd, top with berries and chill until set.
Nutrition
Per serving (est.): ~190 kcal · Carbs 3 g · Fat 17 g · Protein 6 gNutrition and glycaemic index (GI) values are estimates, calculated from the ingredients. Please double-check meals before cooking if it matters for your diet.
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GI figures are estimates for general guidance and are not a substitute for personalised medical or dietary advice.