Sugar-Free Chinese Egg Tart
Indulge in the timeless charm of Chinese egg tarts with a guilt-free twist! These **Sugar-Free Chinese Egg Tarts** are a healthier take on the beloved Cantonese dessert, featuring a buttery almond flour crust that’s gluten-free and a luxuriously creamy custard sweetened naturally with erythritol. Perfect for those watching their sugar intake, these tarts strike the perfect balance of sweetness and richness. With simple ingredients like heavy cream, whole milk, and vanilla, the custard filling is smooth, velvety, and irresistibly aromatic. From blind-baking the flaky tart shells to perfectly setting the custard, this recipe is a rewarding culinary experience that’s ready in under an hour. Serve them warm or at room temperature for a delightful treat that’s perfect for any occasion!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 100 grams Unsalted butter
- 2 large Egg yolks
- 0.5 teaspoons Salt
- 50 grams Erythritol
- 100 milliliters Heavy cream
- 150 milliliters Whole milk
- 1 teaspoon Vanilla extract
- 3 large Whole eggs
Instructions
Preheat your oven to 180°C (350°F).
In a medium bowl, combine almond flour and salt. Cut in the cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add two egg yolks to the flour mixture and mix until the dough comes together. Chill for about 15 minutes.
Roll out the dough on a lightly floured surface to a thickness of about 3 mm. Cut rounds slightly larger than your tart molds and press them into the molds, trimming any excess dough.
Place the tart molds on a baking sheet and blind bake the crusts for 10 minutes. Remove from the oven and let them cool slightly.
In a saucepan over medium heat, combine the heavy cream, whole milk, and erythritol. Bring to a gentle simmer, stirring to dissolve the erythritol.
In a separate bowl, beat the whole eggs and vanilla extract together. Slowly pour the milk mixture into the eggs, stirring constantly to avoid curdling.
Strain the egg mixture through a fine mesh sieve into a pouring jug to ensure a smooth custard.
Carefully pour the custard into the prepared tart shells, filling them just below the rim.
Bake at 180°C (350°F) for about 15 minutes or until the custard is just set and slightly jiggly in the center.
Remove from the oven and allow to cool in the molds. Serve warm or at room temperature.
Nutrition Facts
Calories |
2637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.3 g | 317% | |
| Saturated Fat | 87.9 g | 440% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1267 mg | 422% | |
| Sodium | 1516 mg | 66% | |
| Total Carbohydrate | 102.8 g | 37% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 15.9 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 771 mg | 59% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 506 mg | 11% | |
*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.
