Sugar-Free Classic Egg Tarts
Enjoy a guilt-free twist on a beloved pastry with these Sugar-Free Classic Egg Tarts, perfect for those seeking a healthier dessert alternative without sacrificing flavor. This recipe transforms the traditional sweet treat into a refined delight with flaky, buttery crusts and velvety custard centers, all crafted using erythritol for natural sweetness. Unsweetened almond milk adds a creamy richness while keeping the dish light and wholesome. Ready in under an hour, these egg tarts are ideal for satisfying cravings or impressing guests at your next gathering. Serve them warm or at room temperature to showcase their delicate texture and irresistible flavor. Keywords: sugar-free egg tarts, healthy dessert recipe, classic egg tarts, low-carb pastries, guilt-free desserts.
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Recipe Information
Ingredients
- 150 grams all-purpose flour
- 100 grams unsalted butter
- 20 grams erythritol
- 1 large egg yolk
- 2 tablespoons cold water
- 1 teaspoon vanilla extract
- 3 large eggs
- 240 milliliters unsweetened almond milk
- 60 grams erythritol
- 1 teaspoon vanilla extract
Instructions
Preheat the oven to 180°C (350°F) and lightly grease a muffin or tart pan.
In a large bowl, combine the flour and 20 grams of erythritol. Add the cold, cubed butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
Add one large egg yolk, two tablespoons of cold water, and one teaspoon of vanilla extract to the flour mixture. Mix until the dough comes together. Do not overwork the dough.
Wrap the dough in plastic wrap and chill it in the refrigerator for at least 15 minutes.
Roll out the chilled dough on a lightly floured surface to approximately 1/4 inch thickness. Cut out circles slightly larger than your tart molds.
Gently press the dough circles into the prepared tart molds, trimming away excess dough. Prick the bottom of each shell with a fork to prevent rising.
For the filling, whisk together three large eggs, 60 grams of erythritol, unsweetened almond milk, and one teaspoon of vanilla extract until smooth.
Strain the egg mixture through a fine mesh sieve into a pourable container to ensure a smooth custard.
Fill each tart shell with the egg mixture, nearly to the top.
Bake in the preheated oven for about 20-25 minutes or until the custard is just set. The surface should remain smooth, and it may still jiggle slightly in the center.
Remove from the oven and allow the tarts to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Serve the sugar-free egg tarts warm or at room temperature.
Nutrition Facts
Calories |
1609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.1 g | 140% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 388 mg | 17% | |
| Total Carbohydrate | 198.5 g | 72% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 2.5 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 578 mg | 44% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 512 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.
