Chinese · Dessert
Light Hong Kong Egg Custard Tartlets
A lightened take on Hong Kong-style egg custard tarts, pairing a thin, crisp shortcrust shell with a silky, barely-sweet custard made from skim milk and allulose instead of sugar and cream. The result keeps the glossy, trembling custard and flaky base the classic is loved for, at a fraction of the usual calories.
$1
25 minsPrep
19 minsCook
74 minsTotal
MediumLevel
Nutrition per serving
179Calories
6.5gProtein
7.7gFat
27.8gCarbs
1.7gSugar
0.6gFiber
187mgSodium
116mgChol
3.9gSat Fat
102mgPotassium
52mgCalcium
1.4mgIron
0.4mcgVitamin B12
0.3mgVitamin C
0gPolyol
9gAllulose
0.3gAlcohol
Goes well with
Sake
local
Hong Kong Milk Tea
international
vegetarian
sweet-spot
Instructions
1
Rub cold cubed butter into sifted flour, cornstarch and salt until the mixture resembles coarse breadcrumbs.
2
Add ice water a little at a time and bring together into a smooth dough; wrap and chill for 20 minutes.
3
Roll the dough thin and line two 8cm individual tart tins, trimming the edges; chill the shells for 10 minutes.
4
Whisk the beaten egg with warmed skim milk, dissolved allulose and vanilla extract until smooth, then strain through a sieve to remove any bubbles or lumps.
5
Pour the custard into the chilled tart shells, filling almost to the rim.
6
Bake at 180C for 18-20 minutes until the pastry is golden and the custard is just set with a gentle wobble in the centre.
7
Cool the tartlets in the tins for 5 minutes before transferring to a rack; serve just warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g sifted all purpose flour
- 0.4 oz12g cold, cubed butter
- 0.1 oz4g cornstarch
- 0.4 oz10g ice cold water
- 0 oz0.5g salt
- 1 1/81 1/8 eggs, beaten (55g)
- 1.9 oz55g warmed slightly skim milk
- 0.6 oz18g dissolved in warm water allulose
- 0.1 oz2g vanilla extract
