Low Fat Classic Egg Tart
Indulge guilt-free with this Low Fat Classic Egg Tart recipe, a delightful twist on the beloved Asian dessert! This recipe keeps all the creamy, silky goodness of the original while using skimmed milk and reduced butter for a lighter bite. The flaky homemade pastry is perfectly complemented by the sweet vanilla-infused egg custard, creating a harmonious balance of textures and flavors. Crafted with simple, wholesome ingredients, and ready in just over an hour, these egg tarts are ideal for health-conscious bakers who want a lighter treat without sacrificing flavor. Serve warm or at room temperature for an irresistible snack or dessert that your guests won't be able to resist. Perfect for those searching for "low fat dessert recipes" or "lighter egg tart recipes," this classic is sure to become a household favorite!
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 15 grams Cornstarch
- 40 grams Unsalted butter
- 30 milliliters Cold water
- 150 milliliters Skimmed milk
- 60 grams Sugar
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 1 from large egg Egg white
- 1 pinch Salt
Instructions
In a medium bowl, sift together the all-purpose flour and cornstarch.
Dice the unsalted butter into small cubes and blend into the flour mixture using a pastry blender or your fingertips until it resembles coarse breadcrumbs.
Gradually add the cold water into the mixture and gently mix until a dough forms. Wrap it in plastic wrap and refrigerate for 20 minutes.
Preheat your oven to 180°C (350°F).
While the dough rests, prepare the filling by heating the skimmed milk in a small saucepan over low heat until warm, then remove from heat.
In a separate bowl, whisk the eggs and egg white with sugar, vanilla extract, and a pinch of salt until the sugar dissolves.
Slowly add the warm milk into the egg mixture while continuously stirring.
Strain the custard mixture through a fine mesh sieve to achieve a smooth texture and set aside.
Remove the dough from the refrigerator and roll it out on a lightly floured surface to about 3mm thickness.
Cut out rounds of dough to fit into tart molds and press the dough gently into each mold. Trim any excess.
Pour the egg mixture into the prepared tart shells until approximately 80% full.
Place the tart molds onto a baking sheet and bake in the preheated oven for about 20 minutes or until the custard sets but still jiggles slightly in the center.
Allow to cool before removing from molds. Serve warm or at room temperature.
Nutrition Facts
Calories |
230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 67 mg | 3% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 11.6 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 96 mg | 2% | |
*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.
