Low Fat Chinese Egg Tart
Indulge in the delectable charm of Low Fat Chinese Egg Tarts, a lighter twist on the classic dim sum favorite that doesn't skimp on flavor. Made with a luscious custard filling of low-fat milk, eggs, vanilla extract, and a touch of cornstarch for creaminess, these tarts are nestled in golden, flaky phyllo pastry shells. Brushed with just a hint of melted butter, the pastry bakes to a crisp perfection while remaining beautifully light. Perfect for those keeping an eye on calories, this recipe is ready in just 40 minutes, making it an ideal quick and guilt-free treat. Whether served warm or at room temperature, these low-fat egg tarts are a perfect balance of sweet simplicity and indulgence, ideal for dessert or afternoon tea.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 ml Low-fat milk
- 50 g Sugar
- 2 large Eggs
- 1 tsp Vanilla extract
- 1 tbsp Cornstarch
- 200 g Premade phyllo pastry
- 1 tbsp Butter, melted
Instructions
Preheat your oven to 200°C (400°F).
Lightly grease a 12-hole muffin pan with cooking spray.
Cut the phyllo pastry into squares slightly larger than the muffin holes. You should have two layered squares for each tart.
Brush each phyllo square lightly with melted butter, layer them, and gently press into the muffin pan to form the tart shells.
In a small saucepan, heat the low-fat milk over low heat until warm. Do not allow it to boil.
In a mixing bowl, whisk together sugar, eggs, and vanilla extract until the mixture is smooth and the sugar is almost dissolved.
Dissolve cornstarch in a small amount of the warm milk and then stir back into the saucepan.
Slowly pour the egg mixture into the saucepan with the milk while whisking continuously to prevent curdling.
Strain the mixture through a fine-mesh sieve to remove any lumps.
Pour the egg mixture evenly into the prepared phyllo shells, filling them about 80% full.
Carefully place the muffin pan in the middle of the preheated oven and bake for 15-20 minutes until the edges of the tart shells are golden and the filling is set.
Remove from the oven and let the tarts cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature.
Nutrition Facts
Calories |
971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 423 mg | 141% | |
| Sodium | 770 mg | 33% | |
| Total Carbohydrate | 141.2 g | 51% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 62.3 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 387 mg | 30% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 223 mg | 5% | |
*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.
