Spanish · Dessert
Classic Custard Tart
A protein-engineered take on Spain's classic custard tart, pairing a thin, crisp shortcrust shell with a silky lemon-scented custard set using whey protein isolate and egg whites in place of heavy cream, finished with a dusting of cinnamon.
$1
25 minsPrep
22 minsCook
77 minsTotal
MediumLevel
Nutrition per serving
213Calories
16.6gProtein
6.8gFat
21.3gCarbs
7.2gSugar
0.8gFiber
154mgSodium
106mgChol
3.4gSat Fat
161mgPotassium
107mgCalcium
1.4mgIron
0.5mcgVitamin B12
1.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Horchata de chufa
international
vegetarian
sweet-spot
Instructions
1
Rub the cold cubed butter into the sieved flour until it resembles breadcrumbs, then bind with the iced water into a firm dough; wrap and rest in the fridge for 20 minutes.
2
Roll the dough thin and line 2 x 8cm individual tart tins, trimming the edges; prick the bases and chill for 10 minutes while the oven heats to 200°C (390°F).
3
Blind-bake the tart cases with baking beans for 8 minutes, then remove the beans and bake a further 3 minutes until pale gold; set on a wire rack.
4
Warm the skim milk gently until steaming but not boiling, then whisk in the whey protein isolate until fully dissolved and smooth.
5
In a separate bowl whisk the whole egg, egg white, sugar and lemon zest together, then slowly pour in the warm protein milk, whisking constantly to combine without scrambling the eggs.
6
Strain the custard through a sieve into a jug to catch any lumps, then pour evenly into the two baked tart cases.
7
Bake at 160°C (320°F) for 16-18 minutes until the custard is just set with a gentle wobble in the centre.
8
Cool the tarts fully on the wire rack, then dust the tops with cinnamon just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.2 oz35g sieved all purpose flour
- 0.4 oz10g cold, cubed butter
- 0.3 oz8g iced water
- 11 egg, whole, lightly beaten (50g)
- 1 3/81 3/8 egg whites, whisked in with the yolk mix (45g)
- 0.6 oz18g whisked into the warm milk until dissolved whey protein isolate
- 2.5 oz70g warmed gently skim milk
- 0.4 oz10g sugar white
- 0.1 oz3g zested lemon
- 0 oz1g for dusting cinnamon ground
