Sugar-Free Classic Egg Tarts

Indulge in the rich, creamy goodness of Sugar-Free Classic Egg Tarts, a healthier twist on the beloved traditional dessert! These delightful treats feature a buttery, melt-in-your-mouth crust made with all-purpose flour and eryhritol, creating the perfect balance of texture and flavor. The silky custard filling, crafted from unsweetened almond milk, eggs, and a hint of vanilla, is completely sugar-free yet irresistibly smooth and lightly sweetened, making it ideal for those watching their sugar intake. With just 30 minutes of prep time, these homemade tarts are a breeze to make and are perfect for an elegant dessert or an afternoon snack. Serve them warm or at room temperature for a guilt-free indulgence that's as satisfying as it is wholesome.

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 6

Ingredients

• 150 grams all-purpose flour
• 100 grams unsalted butter
• 20 grams erythritol
• 1 large egg yolk
• 2 tablespoons cold water
• 1 teaspoon vanilla extract
• 3 large eggs
• 240 milliliters unsweetened almond milk
• 60 grams erythritol
• 1 teaspoon vanilla extract

Directions

Step 1

Preheat the oven to 180°C (350°F) and lightly grease a muffin or tart pan.

Step 2

In a large bowl, combine the flour and 20 grams of erythritol. Add the cold, cubed butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.

Step 3

Add one large egg yolk, two tablespoons of cold water, and one teaspoon of vanilla extract to the flour mixture. Mix until the dough comes together. Do not overwork the dough.

Step 4

Wrap the dough in plastic wrap and chill it in the refrigerator for at least 15 minutes.

Step 5

Roll out the chilled dough on a lightly floured surface to approximately 1/4 inch thickness. Cut out circles slightly larger than your tart molds.

Step 6

Gently press the dough circles into the prepared tart molds, trimming away excess dough. Prick the bottom of each shell with a fork to prevent rising.

Step 7

For the filling, whisk together three large eggs, 60 grams of erythritol, unsweetened almond milk, and one teaspoon of vanilla extract until smooth.

Step 8

Strain the egg mixture through a fine mesh sieve into a pourable container to ensure a smooth custard.

Step 9

Fill each tart shell with the egg mixture, nearly to the top.

Step 10

Bake in the preheated oven for about 20-25 minutes or until the custard is just set. The surface should remain smooth, and it may still jiggle slightly in the center.

Step 11

Remove from the oven and allow the tarts to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

Step 12

Serve the sugar-free egg tarts warm or at room temperature.

Nutrition Facts

Serving size	(782.5g)

Amount per serving	% Daily Value*
Calories	1609.3

Total Fat 109.1g	0%
Saturated Fat 56.9g	0%
Polyunsaturated Fat 0.7g
Cholesterol 963.9mg	0%
Sodium 388.1mg	0%
Total Carbohydrate 198.5g	0%
Dietary Fiber 4.3g	0%
Total Sugars 2.5g
Protein 39.3g	0%

Vitamin D 230.3IU	0%
Calcium 578.4mg	0%
Iron 10.9mg	0%
Potassium 512.4mg	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: 50.8%

Protein: 8.1%

Carbs: 41.1%