High Protein Classic Egg Tart
Savor the perfect blend of indulgence and nutrition with our High Protein Classic Egg Tart recipe—a delicious twist on the timeless dessert. Featuring a buttery, flaky crust paired with a silky custard filling enriched with protein powder, these egg tarts provide a satisfying boost of energy in every bite. Ideal for protein lovers and dessert enthusiasts alike, this recipe strikes a balance between flavor and function, incorporating six whole eggs and two extra egg whites for a protein-packed punch. Prep these tarts in just 20 minutes and watch them bake to golden perfection, creating the ultimate treat that’s as nourishing as it is decadent. Whether served fresh out of the oven or cooled to room temperature, these high-protein egg tarts are perfect for brunch gatherings, post-workout treats, or midweek indulgences.
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Recipe Information
Ingredients
- 200 g all-purpose flour
- 100 g butter
- 0.25 tsp salt
- 2 tbsp iced water
- 6 eggs
- 2 egg whites
- 30 g protein powder
- 200 ml milk
- 120 g sugar
- 1 tsp vanilla extract
Instructions
Preheat your oven to 180°C (356°F).
In a large mixing bowl, combine 200g of all-purpose flour and 0.25 tsp of salt. Add 100g of chilled, diced butter.
Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
Add 2 tbsp of iced water and mix until the dough comes together. Form into a ball, wrap in plastic wrap, and refrigerate for 15 minutes.
Lightly flour your work surface. Roll out the dough to a thickness of about 3mm and cut into circles large enough to line your tart tins.
Gently press the dough circles into the tart tins, trimming any excess. Prick the bases with a fork.
Blind bake the tart shells for 10 minutes using pie weights or dried beans to prevent puffing. Remove the weights and bake for another 5 minutes. Let them cool.
In a mixing bowl, whisk together 6 eggs, 2 egg whites, 30g of protein powder, 120g of sugar, 1 tsp of vanilla extract, and 200ml of milk until smooth.
Strain the egg mixture into a jug to ensure a silky texture.
Pour the egg mixture into the cooled tart shells evenly.
Bake in the preheated oven for 15-20 minutes until the filling is set and slightly golden.
Allow the egg tarts to cool to room temperature before serving.
Nutrition Facts
Calories |
2658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.5 g | 152% | |
| Saturated Fat | 58.3 g | 292% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1385 mg | 462% | |
| Sodium | 1885 mg | 82% | |
| Total Carbohydrate | 289.4 g | 105% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 133.9 g | ||
| Protein | 97.1 g | 194% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 680 mg | 52% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1292 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
