Low Fat Classic Custard Tart
Elevate your dessert game with this Low Fat Classic Custard Tart, a lighter take on the beloved traditional recipe that doesn't compromise on flavor. Featuring a reduced-fat shortcrust pastry and a creamy filling made with skim milk, this tart is the perfect blend of indulgence and guilt-free satisfaction. The velvety custard, delicately infused with vanilla and crowned with a hint of ground nutmeg, is baked to perfection for a silky-smooth texture. Ideal for gatherings or as a delightful treat after dinner, this recipe is simple yet elegant, offering all the nostalgic charm of a classic custard tart but with a healthier twist. Serve chilled for a refreshing finish that will leave your guests craving more!
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Recipe Information
Ingredients
- 250 g reduced-fat ready-made shortcrust pastry
- 500 ml skim milk
- 4 egg yolks
- 2 tablespoons cornflour
- 50 g granulated sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground nutmeg
Instructions
Preheat the oven to 180°C (350°F).
Roll out the reduced-fat shortcrust pastry on a lightly floured surface. Use it to line a 23 cm (9 inch) tart tin, trimming off any excess.
Line the pastry with baking paper and fill with baking beans or rice. Blind bake the pastry case for 15 minutes. Remove the paper and beans, then bake for another 5 minutes until the pastry is golden and dry. Set aside to cool slightly.
In a medium saucepan, heat the skim milk until just below boiling. Do not allow it to boil. Remove from heat.
In a separate bowl, whisk together the egg yolks, cornflour, and granulated sugar until smooth and pale.
Gradually add the hot milk to the egg mixture, whisking constantly to avoid curdling.
Pour the mixture back into the saucepan and cook over a medium heat, stirring continuously, until the custard thickens and coats the back of a spoon. This will take around 8-10 minutes.
Remove from the heat and stir in the vanilla extract.
Pour the custard into the prepared pastry case. Smooth the top with a spatula.
Sprinkle the ground nutmeg evenly over the surface of the custard.
Bake in the preheated oven for 15-20 minutes, or until the custard is just set but slightly wobbly in the center.
Allow the tart to cool in the tin, then refrigerate for at least 2 hours before serving to allow the custard to fully set.
Serve chilled, slicing into 8 pieces.
Nutrition Facts
Calories |
1540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 1245 mg | 54% | |
| Total Carbohydrate | 216.6 g | 79% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 82.1 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 825 mg | 63% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1119 mg | 24% | |
*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.
