Low Sodium Classic Custard Tart
Indulge in the timeless elegance of this Low Sodium Classic Custard Tart, a lighter twist on the beloved dessert without compromising flavor. Featuring a crisp, buttery pastry shell made with unsalted butter, this recipe keeps your sodium intake in check while delivering that signature flaky texture. The smooth and creamy custard filling is infused with vanilla, perfectly balanced with just the right amount of sweetness from granulated sugar. Made with wholesome ingredients like whole milk and farm-fresh eggs, this tart is light yet satisfying, ideal for family gatherings or a delectable treat for yourself. Perfectly baked until the custard sets with just a slight wobble, it's served chilled for a velvety finish that melts in your mouth. With its low sodium content and classic taste, this recipe is both health-conscious and decadently comforting. Keywords: low sodium dessert, classic custard tart, buttery pastry, vanilla-rich custard filling, homemade tart recipe.
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Recipe Information
Ingredients
- 180 grams All-purpose flour
- 100 grams Unsalted butter
- 3 tablespoons Ice water
- 50 grams Granulated sugar
- 2 large Egg yolks
- 500 milliliters Whole milk
- 1 teaspoon Vanilla extract
- 20 grams Cornstarch
- 4 large Eggs
Instructions
1. Preheat your oven to 180°C (350°F).
2. Prepare the pastry: In a large bowl, mix the all-purpose flour and a pinch of sugar. Cut the unsalted butter into small cubes and add to the flour.
3. Rub the butter into the flour with your fingers until the mixture resembles breadcrumbs.
4. Add ice water, one tablespoon at a time, mixing until the dough begins to come together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 15 minutes.
5. Roll out the dough on a lightly floured surface to about 1/4-inch thickness and fit it into a 9-inch tart pan. Trim excess dough and prick the base with a fork.
6. Place baking paper over the pastry and fill with baking weights. Bake in the preheated oven for 15 minutes. Remove the weights and baking paper, and bake for an additional 5 minutes until the pastry is lightly golden. Let it cool.
7. For the custard filling: In a saucepan, combine milk and vanilla extract. Bring to a simmer over medium heat, then remove from the heat.
8. In a separate bowl, whisk together the egg yolks, whole eggs, and granulated sugar until well combined. Stir in the cornstarch until smooth.
9. Gradually pour the hot milk over the egg mixture, whisking continuously. Return the mixture to the saucepan.
10. Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon (about 8-10 minutes). Remove from heat and let it cool slightly.
11. Pour the custard into the baked tart shell. Smooth the top with a spatula.
12. Bake in the oven for another 25 minutes until the custard is set, but still slightly wobbly in the center.
13. Allow the tart to cool to room temperature, then refrigerate for at least 2 hours before serving.
14. Serve chilled and enjoy your low sodium classic custard tart!
Nutrition Facts
Calories |
2375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.0 g | 169% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1396 mg | 465% | |
| Sodium | 515 mg | 22% | |
| Total Carbohydrate | 232.7 g | 85% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 76.6 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 10.7 mcg | 53% | |
| Calcium | 839 mg | 65% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1310 mg | 28% | |
*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.
