Low Fat Classic Egg Tarts

Discover a lighter twist on a timeless favorite with these Low Fat Classic Egg Tarts! Perfectly flaky pastry shells made with low-fat butter encase a silky-smooth custard filling crafted from skim milk, eggs, and a touch of vanilla. This guilt-free version of the traditional dessert is just as indulgent yet significantly lower in fat, making it an irresistible treat for health-conscious bakers. With a quick prep and bake time of just 40 minutes and yielding 12 golden, delicate tarts, these are ideal for brunch, tea parties, or an elegant snack. Serve them warm for ultimate comfort or at room temperature for a refined dessert that will delight any crowd.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

Ingredients

• 150 grams All-purpose flour
• 20 grams Cornstarch
• 50 grams Low-fat butter
• 60 milliliters Cold water
• 20 grams Confectioner's sugar
• 250 milliliters Skim milk
• 2 Large eggs
• 1 Egg white
• 80 grams Granulated sugar
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat the oven to 200°C (392°F).

Step 2

In a mixing bowl, combine all-purpose flour, cornstarch, and confectioner's sugar.

Step 3

Add cold low-fat butter to the dry ingredients and rub them together until they resemble a coarse meal.

Step 4

Gradually add cold water into the mixture, stirring with a fork until the dough holds together.

Step 5

Turn the dough onto a lightly floured surface, knead briefly, then roll it into a ball. Wrap in plastic and refrigerate for 15 minutes.

Step 6

Once chilled, roll out the dough to about a 3mm thickness, and cut out circles to fit 12 muffin tin cups, gently pressing them into the cups.

Step 7

Blind bake the shells for 5 minutes in the preheated oven, then remove the weights and bake for another 5 minutes until lightly golden. Set aside to cool.

Step 8

For the filling, heat the skim milk in a saucepan over medium heat until it's warm but not boiling.

Step 9

In a mixing bowl, whisk together the eggs, egg white, and granulated sugar until well combined.

Step 10

Slowly add the warm milk to the egg mixture, whisking continuously to prevent scrambling.

Step 11

Stir in the vanilla extract.

Step 12

Strain the egg mixture through a fine sieve to remove any lumps for a smooth custard.

Step 13

Pour the custard mixture into the prepared tart shells, filling each about 80% full.

Step 14

Bake the egg tarts in the preheated oven for 15 minutes or until the custard is set but still jiggly in the center.

Step 15

Let the egg tarts cool in the tins for a few minutes before transferring them to a wire rack to cool completely.

Step 16

Serve warm or at room temperature and enjoy your low-fat classic egg tarts.

Nutrition Facts

Serving size	(775.1g)

Amount per serving	% Daily Value*
Calories	1440.2

Total Fat 29.5g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 415.4mg	0%
Sodium 486.3mg	0%
Total Carbohydrate 248.7g	0%
Dietary Fiber 4.3g	0%
Total Sugars 113.7g
Protein 41.7g	0%

Vitamin D 193.4IU	0%
Calcium 440.6mg	0%
Iron 9.1mg	0%
Potassium 811.0mg	0%

*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.

Source of Calories

Fat: 18.6%

Protein: 11.7%

Carbs: 69.7%