High Protein Classic Egg Tarts
Elevate your snacking experience with these High Protein Classic Egg Tarts, a modern twist on the beloved pastry treat. Featuring a buttery, flaky crust and a velvety custard filling fortified with whey protein powder, this recipe delivers both indulgence and nutrition. Perfect for anyone seeking a delectable high-protein dessert or a unique, satisfying snack, these tarts are flavored with hints of vanilla and a sprinkle of nutmeg for a comforting touch of warmth. Effortlessly prepared in under an hour, these egg tarts make an elegant addition to tea parties, brunches, or post-workout treats. Whether served warm or at room temperature, they’re bound to impress with their fusion of classic taste and wholesome protein-packed goodness.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 50 grams Granulated sugar
- 100 grams Unsalted butter
- 2 large Egg yolks
- 2 tablespoons Ice water
- 3 large Eggs
- 30 grams Whey protein powder
- 200 milliliters Milk
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.25 teaspoon Nutmeg
Instructions
Preheat your oven to 200°C (392°F).
To make the pastry, combine the all-purpose flour, 30 grams of sugar, and salt in a large bowl.
Cut the unsalted butter into small cubes and add to the flour mixture. Use your fingertips to rub the butter into the flour until it resembles coarse breadcrumbs.
Add the egg yolks and ice water to the mixture, and mix until a dough forms.
Turn the dough onto a floured surface and knead gently until smooth. Wrap in cling film and chill for 15 minutes.
Roll out the dough to a 3mm thickness and cut circles to line 8 tart tins. Gently press the dough into the tins and trim excess.
In a separate bowl, whisk together the 3 whole eggs, remaining sugar, whey protein powder, milk, and vanilla extract until smooth.
Strain the custard mixture through a sieve into a measuring jug to remove any lumps.
Pour the custard filling into the prepared pastry shells, filling each about three-quarters full.
Sprinkle a pinch of nutmeg over the custard in each tart.
Place the filled tart tins on a baking tray and bake in the preheated oven for 20-25 minutes, or until the pastry is golden and the custard filling is set.
Allow the egg tarts to cool slightly before removing from the tins. Serve warm or at room temperature.
Nutrition Facts
Calories |
2215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.6 g | 149% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1182 mg | 394% | |
| Sodium | 967 mg | 42% | |
| Total Carbohydrate | 218.7 g | 80% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 62.8 g | ||
| Protein | 76.5 g | 153% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 538 mg | 41% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 972 mg | 21% | |
*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.
