Low Sodium Chinese Egg Tart

Delight in the delicate charm of Low Sodium Chinese Egg Tarts, a health-conscious twist on the classic dim sum favorite. These tarts feature a buttery, melt-in-your-mouth pastry shell that cradles a silky, custard-like filling made with evaporated milk and just a touch of granulated sugar, keeping the sodium to a minimum without compromising flavor. Perfect for those watching their salt intake, this recipe balances sweetness and creaminess with precision, thanks to the fine-mesh sieve technique that ensures a flawless custard texture. With a quick prep time of just 30 minutes and a golden bake in under half an hour, these homemade egg tarts are the ultimate treat for brunch, dessert, or any time you're craving a warm, comforting bite. Serve them fresh from the oven or at room temperature for a satisfyingly smooth and indulgent experience.

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 12

Ingredients

• 1.25 cups All-purpose flour
• 0.5 cup Unsalted butter
• 0.25 cup Powdered sugar
• 1 whole Large egg
• 0.5 teaspoons Vanilla extract
• 0.5 cup Warm water
• 0.5 cup Evaporated milk
• 0.25 cup Granulated sugar
• 2 wholes Large eggs
• 0.5 teaspoons Vanilla extract

Directions

Step 1

Start by making the pastry dough. In a large bowl, combine the all-purpose flour and powdered sugar.

Step 2

Cut the unsalted butter into small cubes and add it to the flour mixture.

Step 3

Using your fingers, rub the butter into the flour until the mixture resembles coarse crumbs.

Step 4

Add the egg and vanilla extract to the flour mixture and mix until it forms a dough.

Step 5

Wrap the dough in plastic wrap and chill in the refrigerator for 20 minutes.

Step 6

Preheat the oven to 375°F (190°C).

Step 7

Once the dough is chilled, roll it out on a lightly floured surface to about 1/8-inch thick.

Step 8

Cut circles using a 3-inch round cutter and press them into a muffin tin to form the tart shells.

Step 9

For the egg custard, mix warm water and granulated sugar in a bowl until the sugar is completely dissolved.

Step 10

Add evaporated milk and stir until fully combined.

Step 11

Beat the eggs and vanilla extract in a separate bowl, then add them to the sugar mixture.

Step 12

Strain the mixture through a fine-mesh sieve to ensure a smooth custard.

Step 13

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

Step 14

Bake in the preheated oven for 20-25 minutes or until the custard is set and the top is lightly browned.

Step 15

Remove from the oven and let them cool slightly before removing the egg tarts from the muffin tin.

Step 16

Serve warm or at room temperature for optimal flavor.

Nutrition Facts

Serving size	(686.2g)

Amount per serving	% Daily Value*
Calories	1583.5

Total Fat 64.5g	0%
Saturated Fat 32.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 687.0mg	0%
Sodium 367.3mg	0%
Total Carbohydrate 211.7g	0%
Dietary Fiber 4.1g	0%
Total Sugars 94.9g
Protein 43.7g	0%

Vitamin D 221.8IU	0%
Calcium 482.7mg	0%
Iron 10.2mg	0%
Potassium 807.7mg	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: 36.2%

Protein: 10.9%

Carbs: 52.9%