Low Sodium Chinese Egg Tart
Indulge in the delicate sweetness of a homemade Low Sodium Chinese Egg Tart, a healthier twist on the classic dim sum favorite. This recipe combines a buttery, melt-in-your-mouth pastry with a silky egg custard that’s smooth and lightly sweetened, all crafted without added salt for a heart-friendly treat. With the use of unsalted butter, evaporated milk, and a touch of vanilla extract, these egg tarts boast rich flavor while keeping the sodium content in check. Perfectly portioned and baked to golden perfection, they’re ideal as a light dessert or an elegant addition to teatime. Ready in just under an hour, this recipe is easy to follow and yields a dozen beautiful tarts that can be served warm or at room temperature. Treat yourself to these guilt-free delights that capture the essence of traditional Chinese pastries with a health-conscious upgrade!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.5 cup Unsalted butter
- 0.25 cup Powdered sugar
- 1 whole Large egg
- 0.5 teaspoons Vanilla extract
- 0.5 cup Warm water
- 0.5 cup Evaporated milk
- 0.25 cup Granulated sugar
- 2 wholes Large eggs
- 0.5 teaspoons Vanilla extract
Instructions
Start by making the pastry dough. In a large bowl, combine the all-purpose flour and powdered sugar.
Cut the unsalted butter into small cubes and add it to the flour mixture.
Using your fingers, rub the butter into the flour until the mixture resembles coarse crumbs.
Add the egg and vanilla extract to the flour mixture and mix until it forms a dough.
Wrap the dough in plastic wrap and chill in the refrigerator for 20 minutes.
Preheat the oven to 375°F (190°C).
Once the dough is chilled, roll it out on a lightly floured surface to about 1/8-inch thick.
Cut circles using a 3-inch round cutter and press them into a muffin tin to form the tart shells.
For the egg custard, mix warm water and granulated sugar in a bowl until the sugar is completely dissolved.
Add evaporated milk and stir until fully combined.
Beat the eggs and vanilla extract in a separate bowl, then add them to the sugar mixture.
Strain the mixture through a fine-mesh sieve to ensure a smooth custard.
Pour the custard into the prepared tart shells, filling them about 80% full.
Bake in the preheated oven for 20-25 minutes or until the custard is set and the top is lightly browned.
Remove from the oven and let them cool slightly before removing the egg tarts from the muffin tin.
Serve warm or at room temperature for optimal flavor.
Nutrition Facts
Calories |
1584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 367 mg | 16% | |
| Total Carbohydrate | 211.7 g | 77% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 94.9 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 483 mg | 37% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 808 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.
