Low Sodium Portuguese Egg Tart

Indulge in the creamy decadence of Low Sodium Portuguese Egg Tarts, a healthier take on the beloved classic treat. This recipe features a velvety custard filling made with heavy cream, whole milk, and unsalted butter, nestled in a flaky puff pastry shell. By reducing sodium without sacrificing flavor, this version delivers a perfect balance of sweetness and richness with notes of vanilla in every bite. Preparing these tarts is surprisingly simple, with only 30 minutes of prep time before baking them to golden perfection. These Portuguese Egg Tarts are perfect for dessert, high tea, or a special brunch spread, offering all the indulgence with mindful ingredient adjustments. Treat yourself and your loved ones to this delightful low-sodium pastry!

Nutriscore Rating: 46/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 12

Ingredients

• 1 package puff pastry sheets
• 1 cup heavy cream
• 0.5 cup whole milk
• 0.5 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 whole large eggs
• 3 yolks egg yolks
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 2 tablespoons unsalted butter

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Take the puff pastry sheets out of the refrigerator and let them sit at room temperature for 10 minutes, or until slightly pliable.

Step 3

On a lightly floured surface, roll out the puff pastry to smooth any seams, then cut out 3-inch circles using a cookie cutter or a glass.

Step 4

Place the pastry circles into the cups of a muffin tin, pressing gently to fit each cup. Chill in the freezer while you prepare the filling.

Step 5

In a medium saucepan, combine heavy cream, whole milk, and granulated sugar over medium heat. Stir constantly until the sugar dissolves. Do not bring to a boil.

Step 6

In a separate bowl, whisk together the eggs, egg yolks, flour, and cornstarch until smooth.

Step 7

Gradually pour a small amount of the hot cream mixture into the egg mixture while whisking continuously. This tempers the eggs and prevents them from curdling.

Step 8

Slowly add the tempered egg mixture back into the saucepan with the remaining cream mixture, stirring continuously.

Step 9

Cook over medium-low heat, stirring continuously until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat.

Step 10

Stir in the vanilla extract and unsalted butter until fully incorporated. Set aside to cool slightly.

Step 11

Retrieve the prepared muffin tin from the freezer. Evenly divide the custard mixture among the pastry cups.

Step 12

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

Step 13

Allow tarts to cool in the tin for 10 minutes before transferring to a wire rack. Serve warm or at room temperature. Enjoy!

Nutrition Facts

Serving size	(1176.2g)

Amount per serving	% Daily Value*
Calories	4646.9

Total Fat 312.1g	0%
Saturated Fat 122.6g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1242.1mg	0%
Sodium 2500.6mg	0%
Total Carbohydrate 399.1g	0%
Dietary Fiber 11.1g	0%
Total Sugars 114.7g
Protein 60.4g	0%

Vitamin D 188.6IU	0%
Calcium 358.7mg	0%
Iron 17.7mg	0%
Potassium 893.1mg	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: 60.4%

Protein: 5.2%

Carbs: 34.4%