Sugar-Free Chinese Egg Tart

Indulge in the velvety delight of these Sugar-Free Chinese Egg Tarts, a guilt-free twist on a beloved classic! Crafted with a buttery almond flour crust and a creamy custard filling sweetened with erythritol, this recipe is perfect for those seeking a low-sugar alternative without compromising on flavor. The rich, silky custard is infused with a hint of vanilla and balanced by the crisp, golden shell, making each bite a harmonious blend of textures. With a quick prep time of just 20 minutes and a straightforward baking process, these tarts are an exquisite addition to your dessert repertoire. Whether served warm or at room temperature, they’re ideal for tea-time treats or elegant gatherings. Perfect for keto and sugar-conscious lifestyles, these homemade Chinese egg tarts are here to satisfy your sweet cravings in the most wholesome way!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 200 grams Almond flour
• 100 grams Unsalted butter
• 2 large Egg yolks
• 0.5 teaspoons Salt
• 50 grams Erythritol
• 100 milliliters Heavy cream
• 150 milliliters Whole milk
• 1 teaspoon Vanilla extract
• 3 large Whole eggs

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

In a medium bowl, combine almond flour and salt. Cut in the cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Step 3

Add two egg yolks to the flour mixture and mix until the dough comes together. Chill for about 15 minutes.

Step 4

Roll out the dough on a lightly floured surface to a thickness of about 3 mm. Cut rounds slightly larger than your tart molds and press them into the molds, trimming any excess dough.

Step 5

Place the tart molds on a baking sheet and blind bake the crusts for 10 minutes. Remove from the oven and let them cool slightly.

Step 6

In a saucepan over medium heat, combine the heavy cream, whole milk, and erythritol. Bring to a gentle simmer, stirring to dissolve the erythritol.

Step 7

In a separate bowl, beat the whole eggs and vanilla extract together. Slowly pour the milk mixture into the eggs, stirring constantly to avoid curdling.

Step 8

Strain the egg mixture through a fine mesh sieve into a pouring jug to ensure a smooth custard.

Step 9

Carefully pour the custard into the prepared tart shells, filling them just below the rim.

Step 10

Bake at 180°C (350°F) for about 15 minutes or until the custard is just set and slightly jiggly in the center.

Step 11

Remove from the oven and allow to cool in the molds. Serve warm or at room temperature.

Nutrition Facts

Serving size	(795.9g)

Amount per serving	% Daily Value*
Calories	2637.2

Total Fat 247.3g	0%
Saturated Fat 87.9g	0%
Polyunsaturated Fat 0.2g
Cholesterol 1267.0mg	0%
Sodium 1515.5mg	0%
Total Carbohydrate 102.8g	0%
Dietary Fiber 21.4g	0%
Total Sugars 15.9g
Protein 72.9g	0%

Vitamin D 227.7IU	0%
Calcium 770.7mg	0%
Iron 10.7mg	0%
Potassium 506.5mg	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: 76.0%

Protein: 10.0%

Carbs: 14.0%