Sugar-Free Portuguese Egg Tart

Indulge in the rich, creamy decadence of Sugar-Free Portuguese Egg Tarts—a guilt-free twist on the traditional pastel de nata. These golden, flaky delights feature buttery puff pastry shells filled with a silky-smooth custard made with whole milk, heavy cream, and a touch of granulated erythritol for natural sweetness. Infused with aromatic vanilla, a hint of lemon peel, and warm cinnamon stick, the filling is perfectly balanced, while the absence of added sugar makes these tarts a diabetic-friendly dessert or snack option. With just 20 minutes of prep time and simple baking techniques, you’ll have a dozen melt-in-your-mouth tarts ready to enjoy warm or at room temperature. Perfect for gatherings, brunch spreads, or a solo treat, these sugar-free egg tarts deliver all the flavor of the classic recipe with none of the guilt.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 2 sheets Puff pastry sheets
• 250 ml Whole milk
• 100 ml Heavy cream
• 50 g Granulated erythritol
• 1 tsp Vanilla extract
• 1 strip Lemon peel
• 1 Cinnamon stick
• 4 Egg yolks
• 1 tbsp Cornstarch

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with baking cups.

Step 2

Roll out the puff pastry sheets on a lightly floured surface. Cut out 12 circles using a 4-inch (10 cm) pastry cutter.

Step 3

Press each pastry circle into the muffin tin cups, ensuring the sides are pressed firmly. Chill the tin in the refrigerator while you prepare the custard filling.

Step 4

In a saucepan over medium heat, combine the milk, heavy cream, erythritol, vanilla extract, lemon peel, and cinnamon stick.

Step 5

Heat the mixture until it just begins to boil, stirring occasionally to dissolve the erythritol completely. Once it reaches a boil, remove from heat and allow it to infuse for about 10 minutes.

Step 6

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

Step 7

Slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.

Step 8

Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly. Do not let it boil.

Step 9

Remove the custard from heat and take out the lemon peel and cinnamon stick.

Step 10

Pour the custard into the prepared pastry shells, filling each one about 3/4 full.

Step 11

Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the custard is set but still slightly wobbly.

Step 12

Allow the tarts to cool in the tin for 10 minutes before gently removing them to cool completely on a wire rack. Serve warm or at room temperature.

Nutrition Facts

Serving size	(596.6g)

Amount per serving	% Daily Value*
Calories	1317.3

Total Fat 95.9g	0%
Saturated Fat 41.3g	0%
Polyunsaturated Fat 0.3g
Cholesterol 868.9mg	0%
Sodium 606.9mg	0%
Total Carbohydrate 128.0g	0%
Dietary Fiber 5.2g	0%
Total Sugars 15.1g
Protein 26.3g	0%

Vitamin D 186.6IU	0%
Calcium 465.6mg	0%
Iron 4.9mg	0%
Potassium 591.2mg	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: 58.3%

Protein: 7.1%

Carbs: 34.6%