Sugar Free Boston Cream Pie Tarts make for a delicious dessert idea.
I really like that these pies are made in individual portions too!
Sugar Free Boston Cream Pie Tarts
These tasty Boston cream tarts are rich and creamy with a crisp outer shell and a smooth chocolate ganache.
The pastry cream is made using sugar free pudding with a subtle sweetness and hint of vanilla.
Did you try my Sugar Free Boston Cream Pie Cake recipe?
That is a similar recipe to this tart recipe as they both feature the Boston cream pie idea.
However, that recipe is for a layered cake while this one is for individual tarts.
To make the individual tarts, you will need mini pie pans. You can find individual pie pans (4-8") here.
You may be wondering what is a tart?
A tart as used in this recipe is an individual pie.
I like to call this a 'mini-pie' as a regular pie crust is used but, is cut to size for the pie pans.
Many tarts are made using a fruit filling.
This tart recipe however, is not made with fruit.
Instead, this recipe is based upon the popular Boston cream pie idea.
People often ask what does Boston cream taste like.
The cream itself in Boston cream is traditionally a vanilla custard.
However, we are using a cheat that also allows us to make this recipe as sugar free as possible.
The creamy center in this sugar free Boston Cream Cake is vanilla flavored.
That vanilla cream is simply sugar free vanilla pudding.
We place the use the creamy pudding inside of the pie crusts and top it with chocolate.
Here are some tips for making sugar free tarts.
Find a refrigerated pie crust that has no added or low sugar.
You will need to use two pie crusts for this recipe (many packages contain two crusts).
More helpful tips for you.
- Using whole milk in the pastry cream creates a rich, but not overly decadent cream. However, to cut carbs or sugar, you can use heavy whipping cream or a similar dairy.
- The vanilla enhances the sweetness and flavor of the cream (pudding). Feel free to substitute in another extract such as maple extract or mint extract.
- Heavy cream should be used be used for the ganache to set properly. Unfortunately, lower fat milks will not work as well.
How to store mini tarts.
It is best to put these tarts together just before serving them. I do not recommend storing these tarts assembled overnight as the crust will become soggy.
Here are some similar recipes that you may also like.
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About this recipe for mini pies or tarts.
This is a simple recipe that is based upon the popular Boston cream pie.
However, this recipe has no added sugar in it.
This recipe has three layers.
The bottom layer is the pie crust.
For the filling we will use sugar free pudding.
Lastly, there is a chocolate ganache topping that goes on top.
Ingredients needed to make Boston Cream Mini Pies.
- Pie crust- 2 refrigerated. Use a store bought pie crust with little or no added sugar. Alternatively, I have a keto sugar free pie crust recipe here.
- Sugar Free Vanilla Instant Pudding- 2 (.8- 1 ounce) packages (about 8 servings total- package size varies depending on manufacturer).
- Cold Milk - 1 ½ cups. You can try heavy cream in part or whole. I have not tried using a almond milk or similar milk in this recipe.
- Vanilla Extract- 2 teaspoons.
- Sugar Free Chocolate Chips- 1 cup.
- Heavy Cream- 1 cup.
How to make Sugar Free Boston Cream Pie Tarts
- Start by making the pie crusts if you are using the refrigerated kind (otherwise, follow the direction on the recipe that you are using). Preheat the oven to 400F and grease four small (4”-5”) tart pans with nonstick baking spray. Then cut two circles (about 6” in diameter) from each pie crust and press one into each prepared tart pan. Make sure not to stretch the pie crust or it will shrink when baked. Poke the bottom of each tart shell a few times with a fork.
- Bake the tart shells for 15-17 minutes, or until they are crisp and golden brown. You can fill the tart shells with pie weights, but it is not necessary. Then allow the tart shells to cool completely before removing them from the pans.
- To make the cream, whip together the milk (or substitute of choice), instant pudding mix, and vanilla extract. Whip this until somewhat fluffy- about 2-3 minutes total. Then allow this to sit for a few minutes for some of the air to escape. Cover and refrigerate. This can be done while the pie crusts are baking. Please note that you will probably have leftover pudding deepening on the size of your pies.
- To make the ganache, place the the sugar free chocolate in a medium bowl.
Then heat the heavy cream in a small saucepan set over medium-low heat, just until it begins to steam.
Carefully pour the heavy cream over the chocolate and allow it to sit for one minute as the warm cream will soften the chocolate. Lastly, whisk the chocolate and cream together until the ganache is smooth. Set the ganache aside to cool . - To assemble the tarts, place two tablespoons of ganache in each of the shells, evenly spreading it out. Then top this with the pudding, filling the shells completely. Top the pies with the remaining ganache (Tip: use a pastry bag to make this look even better!).
The Recipe Card for Sugar Free Boston Cream Pie Tarts
Sugar Free Boston Cream Pie Tarts
Ingredients
- 2 Vanilla Sugar Free Instant Pudding
- 1 ½ cups Milk -see post for details
- 2 tsp Vanilla Extract
- 1 cup Sugar Free Chocolate Chips
- 1 cup Heavy Cream
See post for the pie crust options.
Instructions
- Prepare the crust as indicated .For the refrigerator crust, Preheat the oven to 400F and grease four small (4”-5”) tart pans with nonstick baking spray. Then cut two circles (about 6” in diameter) from each pie crust and press one into each prepared tart pan. Poke the bottom of each tart shell a few times with a fork. Bake the tart shells for 15-17 minutes, or until they are crisp and golden brown
- To make the cream, whip together the milk (or substitute of choice), instant pudding mix, and vanilla extract. Whip this until somewhat fluffy- about 2-3 minutes total. Then allow this to sit for a few minutes for some of the air to escape. Cover and refrigerate. This can be done while the pie crusts are baking.
- To make the ganache, place the the sugar free chocolate in a medium bowl. Then heat the heavy cream in a small saucepan set over medium-low heat, just until it begins to steam. Carefully pour the heavy cream over the chocolate and allow it to sit for one minute as the warm cream will soften the chocolate. Lastly, whisk the chocolate and cream together until the ganache is smooth. Set the ganache aside to cool .
- To assemble the tarts, place two tablespoons of ganache in each of the shells, evenly spreading it out. Then top this with the pudding, filling the shells completely. Top the pies with the remaining ganache.
Recipe Notes
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
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June 7, 2022*About Sugar Alternatives
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Sugar Free Boston Cream Pie Tarts, an easy no bake recipe for individual desserts that feature a pudding center and chocolate topping.
Please see recipe post for further details on this recipe.
You can see items that have been featured on my Sugar Free Sunday Spotlight here.