Low Fat Classic Egg Tarts
Indulge in the guilt-free sweetness of these Low Fat Classic Egg Tarts, a lighter take on a timeless dessert favorite. Featuring a delicate, buttery crust made with low-fat butter and a silky custard filling crafted from skim milk, eggs, and a hint of vanilla, this recipe delivers all the traditional flavors with fewer calories. Each tart is blind-baked for a crispy golden shell and filled with a velvety, perfectly set custard that strikes the perfect balance between creamy and refreshing. Ready in just 40 minutes and yielding 12 individual tarts, these treats are ideal for tea parties, brunches, or a snack-worthy indulgence. Perfect for those seeking a healthier dessert option without sacrificing flavor, these low-fat egg tarts are a must-try for any home baker.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 150 grams All-purpose flour
- 20 grams Cornstarch
- 50 grams Low-fat butter
- 60 milliliters Cold water
- 20 grams Confectioner's sugar
- 250 milliliters Skim milk
- 2 Large eggs
- 1 Egg white
- 80 grams Granulated sugar
- 1 teaspoon Vanilla extract
Instructions
Preheat the oven to 200°C (392°F).
In a mixing bowl, combine all-purpose flour, cornstarch, and confectioner's sugar.
Add cold low-fat butter to the dry ingredients and rub them together until they resemble a coarse meal.
Gradually add cold water into the mixture, stirring with a fork until the dough holds together.
Turn the dough onto a lightly floured surface, knead briefly, then roll it into a ball. Wrap in plastic and refrigerate for 15 minutes.
Once chilled, roll out the dough to about a 3mm thickness, and cut out circles to fit 12 muffin tin cups, gently pressing them into the cups.
Blind bake the shells for 5 minutes in the preheated oven, then remove the weights and bake for another 5 minutes until lightly golden. Set aside to cool.
For the filling, heat the skim milk in a saucepan over medium heat until it's warm but not boiling.
In a mixing bowl, whisk together the eggs, egg white, and granulated sugar until well combined.
Slowly add the warm milk to the egg mixture, whisking continuously to prevent scrambling.
Stir in the vanilla extract.
Strain the egg mixture through a fine sieve to remove any lumps for a smooth custard.
Pour the custard mixture into the prepared tart shells, filling each about 80% full.
Bake the egg tarts in the preheated oven for 15 minutes or until the custard is set but still jiggly in the center.
Let the egg tarts cool in the tins for a few minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy your low-fat classic egg tarts.
Nutrition Facts
Calories |
1440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 486 mg | 21% | |
| Total Carbohydrate | 248.7 g | 90% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 113.7 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 441 mg | 34% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 811 mg | 17% | |
*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.
