Chinese · Dessert
Egg Custard Pie
A lightened take on the classic Cantonese egg custard tart, rebuilt with a lowfat cottage cheese base folded into the egg custard and a touch of coconut flour and cocoa for fibre, all inside a thin, barely-there shortcrust shell.
$1
25 minsPrep
22 minsCook
77 minsTotal
MediumLevel
Nutrition per serving
200Calories
11.9gProtein
9.1gFat
25.9gCarbs
3.3gSugar
2.5gFiber
420mgSodium
119mgChol
5gSat Fat
229mgPotassium
82mgCalcium
1.5mgIron
0.5mcgVitamin B12
0.3mgVitamin C
0gPolyol
9gAllulose
0gAlcohol
Goes well with
Sauvignon Blanc
local
Jasmine Tea
international
vegetarian
sweet-spot
Instructions
1
Rub the cold butter into the sifted flour and a pinch of the salt until it resembles coarse crumbs, then bind with 1-2 tsp ice water into a firm dough.
2
Rest the dough, wrapped, in the fridge for 20 minutes before rolling thin and lining two 8cm individual tart tins; chill the lined shells for 10 minutes.
3
Blind-bake the shells at 200C for 8 minutes with baking beans, then remove the beans and bake a further 3 minutes until just set and pale gold.
4
Blend the cottage cheese until completely smooth, then whisk in the egg, egg white, warmed skim milk, allulose, cocoa powder and coconut flour until the custard is lump-free.
5
Strain the custard through a sieve into the warm pie shells to remove any curd flecks and ensure a silky set.
6
Lower the oven to 160C and bake the pies for 16-18 minutes, until the custard has a gentle wobble in the centre but is no longer liquid.
7
Cool the pies in their tins on a wire rack for at least 20 minutes before unmoulding; serve warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 oz28g sifted all purpose flour
- 0.4 oz12g cold, cubed butter
- 2.1 oz60g blended smooth cottage cheese lowfat
- 1 1/81 1/8 eggs, beaten (55g)
- 7/87/8 egg whites, whisked in (30g)
- 1.9 oz55g warmed slightly skim milk
- 0.6 oz18g allulose
- 0 oz1g whisked into custard, acts as colour mellower not flavour cocoa powder
- 0.4 oz10g whisked into custard for body and fibre coconut flour
- 0 oz1g salt
