Low Sodium Milk Tart
Discover the delight of a **Low Sodium Milk Tart**, a healthier twist on the classic South African dessert that's perfect for those watching their salt intake. This creamy, custard-filled tart is set atop a golden, homemade crust crafted from unsalted butter and subtly sweetened with just the right amount of sugar. The filling showcases low-fat milk, eggs, and cornstarch, beautifully accented with vanilla and a sprinkle of ground cinnamon for a warm, aromatic finish. With its reduced sodium content, this tart offers guilt-free indulgence without compromising flavor or texture. Easy to prepare and irresistibly creamy, this dessert is ideal for any occasion, served chilled for a refreshing treat. **Low-sodium dessert recipes** and **healthy milk tart alternatives** have never been so delicious!
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Recipe Information
Ingredients
- 200 g All-purpose flour
- 100 g Unsalted butter
- 50 g Granulated sugar
- 1 large Egg yolk
- 1 tsp Vanilla extract
- 750 ml Low-fat milk
- 45 g Cornstarch
- 1 tsp Ground cinnamon
- 100 g Granulated sugar (for filling)
- 2 large Eggs
- 1 tsp Vanilla extract (for filling)
Instructions
Preheat oven to 180°C (350°F).
For the crust, sift the flour into a mixing bowl. Add unsalted butter and rub in with your fingers until the mixture resembles breadcrumbs.
Add 50g sugar, egg yolk, and vanilla extract to the flour-butter mixture and mix until a dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
Roll out the dough on a floured surface to fit a 9-inch tart pan. Press dough into the pan and trim any excess from the edges.
Prick the base of the crust with a fork and bake blind (with parchment paper and baking weights) for 15 minutes. Remove weights and parchment, and bake for an additional 5 minutes or until golden brown.
In a medium saucepan, heat the milk until warm but not boiling.
In a bowl, whisk together cornstarch, 100g sugar, and eggs until smooth.
Slowly add the warm milk to the egg mixture, whisking continuously to prevent curdling.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to a custard-like consistency, about 8-10 minutes.
Remove from heat and stir in 1 tsp vanilla extract.
Pour the filling into the baked crust and smooth the top.
Sprinkle ground cinnamon evenly over the top of the filling.
Allow the tart to cool to room temperature, then refrigerate until set, at least 2 hours.
Slice and serve chilled.
Nutrition Facts
Calories |
2808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.3 g | 150% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 838 mg | 279% | |
| Sodium | 547 mg | 24% | |
| Total Carbohydrate | 382.4 g | 139% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 186.7 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 10.4 mcg | 52% | |
| Calcium | 1093 mg | 84% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 416 mg | 9% | |
*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.
