Sugar-Free Portuguese Egg Tart
Indulge guilt-free with this Sugar-Free Portuguese Egg Tart recipe, a healthier twist on the classic pastel de nata! Featuring a rich, velvety custard made with whole milk, heavy cream, and granulated erythritol, these tarts deliver the signature creamy, caramelized filling without added sugar. Infused with aromatic vanilla, zesty lemon peel, and a hint of cinnamon, every bite is bursting with flavor. Nestled in crisp, flaky puff pastry shells, these tarts are both elegant and easy to make, with just 20 minutes of prep time. Perfect for low-sugar diets, these delightful treats make an ideal dessert or afternoon snack. Serve them warm or at room temperature for a crowd-pleasing, sugar-free indulgence!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 250 ml Whole milk
- 100 ml Heavy cream
- 50 g Granulated erythritol
- 1 tsp Vanilla extract
- 1 strip Lemon peel
- 1 Cinnamon stick
- 4 Egg yolks
- 1 tbsp Cornstarch
Instructions
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with baking cups.
Roll out the puff pastry sheets on a lightly floured surface. Cut out 12 circles using a 4-inch (10 cm) pastry cutter.
Press each pastry circle into the muffin tin cups, ensuring the sides are pressed firmly. Chill the tin in the refrigerator while you prepare the custard filling.
In a saucepan over medium heat, combine the milk, heavy cream, erythritol, vanilla extract, lemon peel, and cinnamon stick.
Heat the mixture until it just begins to boil, stirring occasionally to dissolve the erythritol completely. Once it reaches a boil, remove from heat and allow it to infuse for about 10 minutes.
In a separate mixing bowl, whisk together the egg yolks and cornstarch until smooth.
Slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly. Do not let it boil.
Remove the custard from heat and take out the lemon peel and cinnamon stick.
Pour the custard into the prepared pastry shells, filling each one about 3/4 full.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the custard is set but still slightly wobbly.
Allow the tarts to cool in the tin for 10 minutes before gently removing them to cool completely on a wire rack. Serve warm or at room temperature.
Nutrition Facts
Calories |
1317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.9 g | 123% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 869 mg | 290% | |
| Sodium | 607 mg | 26% | |
| Total Carbohydrate | 128.0 g | 47% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 15.1 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 466 mg | 36% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 591 mg | 13% | |
*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.
