Low Sodium Classic Egg Tarts
Indulge in the delicate sweetness of Low Sodium Classic Egg Tarts, a guilt-free twist on the beloved Chinese pastry. Perfect for those watching their sodium intake, these creamy custard-filled tarts feature a buttery homemade crust created with unsalted butter and a touch of confectioners’ sugar for balance. The silky filling, made with whole milk, egg yolks, and a hint of vanilla, is baked to perfection, offering a lightly set, velvety center that pairs beautifully with the crisp pastry shell. Easy to prepare and ready in under an hour, these delightful treats are ideal for tea-time, dessert, or a festive gathering. Low sodium, high flavor—these egg tarts are sure to impress!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter
- 50 grams Confectioners' sugar
- 1 unit Large egg
- 2 tablespoons Cold water
- 250 milliliters Whole milk
- 3 units Egg yolks
- 60 grams Granulated sugar
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 200°C (390°F).
To make the pastry, sift the all-purpose flour into a large mixing bowl.
Cut the cold unsalted butter into small cubes and add it to the flour. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Stir in the confectioners' sugar.
Beat the whole egg and add it to the flour mixture along with the cold water. Mix everything gently until a dough forms, being careful not to overwork it.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 20 minutes.
Roll out the chilled dough on a lightly floured surface to about 2-3mm thick.
Cut out circles slightly larger than your tart molds and press the dough gently into the molds, trimming the excess.
Prick the pastry dough lightly with a fork to prevent bubbling.
To prepare the custard filling, heat the whole milk in a saucepan until just warm, then remove from heat.
In a mixing bowl, whisk together the egg yolks and granulated sugar until pale and creamy.
Slowly add the warm milk into the egg mixture, stirring constantly to avoid curdling.
Finally, stir in the vanilla extract.
Pour the custard filling into the prepared tart shells, filling each about 3/4 full.
Bake the tarts in the preheated oven for 15-20 minutes or until the custard is just set.
Allow the tarts to cool slightly in the molds before removing them to a wire rack to cool completely.
Serve warm or at room temperature.
Nutrition Facts
Calories |
2650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.1 g | 174% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1047 mg | 349% | |
| Sodium | 217 mg | 9% | |
| Total Carbohydrate | 315.4 g | 115% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 124.0 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 477 mg | 37% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 816 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.
