Custard Cup’s

Sep 13, 2013 | GAPS, Nutrition, Recipes


Welcome to my series that takes inspiration each week from The Great British Bake Off and creates a healthy, natural, often grain free version of something made on the show. I love baking but don’t fancy (and can’t) eat all that refined sugar or flour, so here I show you how to make stopping treats that are naturally healthy and good for your body! 
*Show stopping as an adjective may be pushing it – as my general approach to food styling is pretty rustic and ‘home-made looking’ – bear with me – I am more interested in how  food can help to heal our bodies and ensuring it tastes delicious in the process.

This week I have been inspired  by the custard tart. But due to my current grain free, gluten-free state I have created version without using any sort of grain flour or refined sugar, that are very tasty in themselves but not exactly like an actual custard tart , they are more like custard tarts healthier, hippier cousin – hence The Custard Cup was born!

Instead of giving you a nasty blood sugar peak, or  inflame any intolerance these custard babies will actually help nourish and heal you body, something which a standard tart can’t claim to do.

They contain chia seeds which are filled with Omega fats (good things to have lots of), good quality gelatine which is brilliant for helping heal leaky or damaged guts, protein from the almonds, eggs and milk and last but not least some good quality fats – which you know I LOVE! (Here is why).



Custard Cups

Kezia Hall
A Tart inspired by traditional Custard Tarts with a contemporary Twist. Grain free and full of natural ingredients.
Servings 9 tarts


  • 'Pastry'
  • 3 tbsp Chia seeds
  • 100 g Butter organic/raw
  • 50 g Coconut flour
  • 50 g Ground almonds
  • 1 tbsn Gelatin
  • 1 egg yolk oragnic/free range
  • 3 Dates - chopped
  • 1 tsp Honey
  • Custard Filling
  • 3 Egg yolks organic/free range
  • 4-5 tsp Honey
  • 4-6 drops Vanilla essence
  • 3/4 tbsp Gelatine grass fed /good quality
  • 300 ml Milk - whole organic/raw


  • Pre heat the oven to 160c (mine is fan assisted).
  • Line and grease you muffin tray with crosses of grease proof paper leaving about half an inch of paper above each muffin hole to act as 'handles' when removing the tarts. This may seem a faff but believe me will save you loads of time in getting the tarts out the tin!
  • Place the 'flours' butter and chia seed in the food processor. Whizz until it forms a ball.
  • Gradually add the egg yolk, dates, honey and finally gelatine.
  • Whizz for a few minutes until fully combined and as smooth as possible.
  • Take about a tbsp worth of the mixture and push into the muffin try hole/mould. Push the mixture onto the side and try to get an even layer.
  • Place int he oven for 13-18 minutes. Set a timer as they could burn easily. Remove when golden brown.
  • Once cool enough from the oven place in the fridge.
  • Custard
  • Warm the milk in a pan being carefully not to burn it. Remove from heat just before simmering point.
  • Blend eggs honey and gelatine - in a small blender then transfer into bowl. Gradually stir in the milk.
  • Place the milky mixture back into the pan and place a low heat, stirring all the time, until it starts to thicken. Do Not Let It Boil! Keep an eye on it otherwise it will be scrambled eggs!
  • Remove custard from heat once it has thickened and place in a jug and allow to cool.
  • Once the custard is safe to touch, remove the muffin tray from the fridge and pour the custard on top of the 'pastry' - fill them to the very top.
  • Place the tray back in the fridge and then after about 15-20 min go back and top up the cups with custard as the pastry base is very absorbent and the custard level may have lowered.
  • Leave in fridge until and top up with custard as much as you need. They are set when there is no wobble in the custard!
  • Serve with fresh berries, dusting of nutmeg to be traditional or with some soured cream!


Feel free experiment - add lemon or cocoa to the custard and see what happens!
These need to be keep in the fridge in order to maintain their shape.
Feel free tot make the 'pastry' thinner and more even - I just quite like it pretty thick!

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