Spanish · Dessert
Spanish Apple Custard Tart
A lightened take on a Spanish-style apple custard tart, pairing a thin shortcrust shell with a creamy yogurt-enriched custard and cinnamon-spiced apple, engineered to stay low in calories without losing the set-custard character of the original.
$1
25 minsPrep
32 minsCook
77 minsTotal
MediumLevel
Nutrition per serving
218Calories
7gProtein
8.8gFat
34.1gCarbs
6.8gSugar
3.1gFiber
77mgSodium
70mgChol
4gSat Fat
188mgPotassium
75mgCalcium
1.6mgIron
0.3mcgVitamin B12
3.2mgVitamin C
0gPolyol
7gAllulose
0.3gAlcohol
Goes well with
Fino Sherry
local
Horchata de Chufa
international
vegetarian
sweet-spot
Instructions
1
Rub cold cubed butter into the sieved flour until it resembles coarse breadcrumbs, then stir in the iced water just until a dough comes together.
2
Wrap the dough and rest it in the fridge for 20 minutes, then roll it thin and line two 8cm tartlet tins, trimming the edges.
3
Blind-bake the pastry cases at 190°C (375°F) for 10 minutes until pale gold, then set aside to cool slightly.
4
Toss the thinly sliced apple with the lemon juice and ground cinnamon, then fan the slices into the baked tart shells.
5
Whisk the egg, skim milk, Greek yogurt, allulose, vanilla extract and ground flaxseed together until smooth to make the custard.
6
Pour the custard mixture carefully over the apples in each tart shell, filling almost to the rim.
7
Bake at 170°C (340°F) for 20-22 minutes until the custard is just set with a slight wobble in the centre.
8
Cool the tartlets on a wire rack for at least 10 minutes before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g sieved all purpose flour
- 0.4 oz12g cold, cubed butter
- 0.4 oz10g iced water
- 3.2 oz90g peeled, thinly sliced apple
- 5/85/8 eggs, beaten (30g)
- 1.9 oz55g skim milk
- 0.7 oz20g greek yogurt
- 0.5 oz14g allulose
- 0 oz1g cinnamon ground
- 0.1 oz2g vanilla extract
- 0.3 oz8g flaxseed ground
- 0.1 oz4g lemon juice
