Low Sodium Classic Egg Tart
Indulge in the delicate sweetness of a timeless favorite with this **Low Sodium Classic Egg Tart** recipe – perfect for anyone looking for a healthier twist on the beloved treat. Featuring a buttery homemade pastry and a smooth, velvety custard made with low-fat milk and a touch of vanilla, this recipe retains all the rich flavors of traditional egg tarts while keeping sodium in check. The process is simple yet satisfying, from crafting the flaky crust to whisking and straining the creamy custard for the perfect texture. With just 30 minutes of prep and 25 minutes of baking, these irresistible tarts are ready to impress as a warm dessert or a teatime companion. Low sodium, high delight – these egg tarts are sure to be your new go-to indulgence!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter
- 2 tablespoons Cold water
- 3 large Eggs
- 100 milliliters Low-fat milk
- 50 grams White sugar
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 6-cup muffin tin lightly with butter or cooking spray.
To prepare the pastry, sift the all-purpose flour into a large bowl.
Dice the unsalted butter into small cubes and add them to the flour. Using your fingertips or a pastry cutter, mix until the mixture resembles breadcrumbs.
Add the cold water to the mixture, stir with a fork until the dough just comes together, then knead it lightly on a floured surface.
Roll the dough into a log and divide it into 6 equal portions. Press each portion into the prepared muffin tin, covering the bottom and sides to form pastry shells.
To prepare the custard, crack the eggs into a medium bowl, and whisk in the white sugar until completely dissolved.
Gradually add the low-fat milk and vanilla extract while continuing to whisk, creating a smooth and even mixture.
Strain the egg mixture through a sieve to remove any lumps and ensure a smooth custard.
Carefully pour the custard mixture into each pastry shell until they are about 80% full.
Bake in the preheated oven for 20-25 minutes, or until the custard is set but still slightly wobbly in the center.
Remove the egg tarts from the oven and allow them to cool in the pan for at least 10 minutes before transferring them to a wire rack.
Serve warm or at room temperature. Enjoy your low sodium classic egg tarts!
Nutrition Facts
Calories |
1928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.0 g | 133% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 787 mg | 262% | |
| Sodium | 282 mg | 12% | |
| Total Carbohydrate | 208.8 g | 76% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 56.1 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 260 mg | 20% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 453 mg | 10% | |
*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.
