Low Sodium Portuguese Egg Tart
Indulge in the rich creaminess of a classic dessert with a heart-healthy twist in this irresistible Low Sodium Portuguese Egg Tart recipe! Featuring a golden, flaky puff pastry crust and a velvety custard filling made with heavy cream, milk, and just the right hint of vanilla, these delicious tarts are lighter on sodium without compromising on flavor. Perfectly balanced between sweetness and creaminess, the filling is carefully tempered and thickened for a luxurious texture, while baking creates a signature caramelized top. With minimal prep time and a simple cooking process, these egg tarts are ideal for a decadent treat to share at gatherings or enjoy as an indulgent snack. Serve them warm or at room temperature for maximum enjoyment of their delicate, buttery layers. Keywords: low sodium, Portuguese egg tart, flaky crust, creamy custard, heart-healthy dessert recipe.
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Recipe Information
Ingredients
- 1 package puff pastry sheets
- 1 cup heavy cream
- 0.5 cup whole milk
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 whole large eggs
- 3 yolks egg yolks
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter
Instructions
Preheat your oven to 400°F (200°C).
Take the puff pastry sheets out of the refrigerator and let them sit at room temperature for 10 minutes, or until slightly pliable.
On a lightly floured surface, roll out the puff pastry to smooth any seams, then cut out 3-inch circles using a cookie cutter or a glass.
Place the pastry circles into the cups of a muffin tin, pressing gently to fit each cup. Chill in the freezer while you prepare the filling.
In a medium saucepan, combine heavy cream, whole milk, and granulated sugar over medium heat. Stir constantly until the sugar dissolves. Do not bring to a boil.
In a separate bowl, whisk together the eggs, egg yolks, flour, and cornstarch until smooth.
Gradually pour a small amount of the hot cream mixture into the egg mixture while whisking continuously. This tempers the eggs and prevents them from curdling.
Slowly add the tempered egg mixture back into the saucepan with the remaining cream mixture, stirring continuously.
Cook over medium-low heat, stirring continuously until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat.
Stir in the vanilla extract and unsalted butter until fully incorporated. Set aside to cool slightly.
Retrieve the prepared muffin tin from the freezer. Evenly divide the custard mixture among the pastry cups.
Bake in the preheated oven for 20-25 minutes, or until the custard is set and the tops are lightly browned.
Allow tarts to cool in the tin for 10 minutes before transferring to a wire rack. Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
4647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.1 g | 400% | |
| Saturated Fat | 122.6 g | 613% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1242 mg | 414% | |
| Sodium | 2501 mg | 109% | |
| Total Carbohydrate | 399.1 g | 145% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 114.7 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 359 mg | 28% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 893 mg | 19% | |
*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.
