Low Fat Portuguese Egg Tart
Satisfy your dessert cravings guilt-free with these Low Fat Portuguese Egg Tarts, a healthier twist on the classic pastel de nata. Made with skim milk, reduced sugar, and minimal butter from ready-made puff pastry, this recipe delivers the creamy, rich texture and caramelized top you love without the excess calories. Infused with a hint of vanilla, ground cinnamon, and zesty lemon, the silky custard is nestled in crisp, flaky pastry cups, creating a perfectly balanced treat for any occasion. Quick and easy to prepare in under 40 minutes, these make-ahead tarts are ideal for entertaining or indulging in a light, flavorful snack. Whether served warm or at room temperature, they are proof that indulgence doesn’t have to come with compromise. Perfect for fans of Portuguese desserts, low-fat baking, or quick sweet recipes, these egg tarts are sure to be a new favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 sheet Ready-made puff pastry
- 240 ml Skim milk
- 2 tablespoons Cornstarch
- 75 grams Sugar
- 3 large Egg yolks
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Ground cinnamon
- 0.125 teaspoon Salt
- 0.5 teaspoon Lemon zest
- Non-stick cooking spray
Instructions
Preheat your oven to 220°C (428°F).
Lightly spray a muffin tin with non-stick cooking spray.
Unroll the puff pastry sheet and cut into 12 equal squares.
Fit each puff pastry square into the muffin tin cups, pressing gently to mold them to the sides.
In a small saucepan, combine the skim milk and cornstarch. Whisk over medium heat until the mixture begins to thicken, about 3-4 minutes.
Add the sugar to the milk mixture and continue to whisk until it dissolves completely.
Remove from heat and slowly whisk in the egg yolks, making sure the yolks don’t cook too fast.
Add the vanilla extract, ground cinnamon, salt, and lemon zest, whisking until everything is well combined and smooth.
Pour the custard mixture evenly into the prepared puff pastry cups.
Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and the custard is set and slightly browned on top.
Remove from the oven and allow to cool in the tin for about 5 minutes.
Carefully remove the tarts from the muffin tin and transfer them to a wire rack to cool completely.
Serve warm or at room temperature for best texture and flavor.
Nutrition Facts
Calories |
1178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 561 mg | 187% | |
| Sodium | 864 mg | 38% | |
| Total Carbohydrate | 160.3 g | 58% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 89.4 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 416 mg | 32% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 576 mg | 12% | |
*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.
