French · Dessert
French Egg Custard Tart
A protein-engineered take on the classic French egg custard tart, built on a crisp hand-made pastry shell and filled with a silky nutmeg-dusted custard boosted with whey protein isolate and extra egg white in place of heavy cream, keeping the fat low while nearly tripling the protein of the original.
$1
25 minsPrep
30 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
248Calories
18.2gProtein
8.9gFat
22.8gCarbs
7.2gSugar
0.6gFiber
175mgSodium
150mgChol
4.3gSat Fat
169mgPotassium
100mgCalcium
1.6mgIron
0.6mcgVitamin B12
0.3mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Earl Grey Tea
local
Normandy Cider
international
vegetarian
sweet-spot
Instructions
1
Rub the cold cubed butter into the sifted flour until the mixture resembles coarse breadcrumbs, then bind with the beaten egg yolk and iced water into a smooth dough.
2
Wrap the dough and chill for 20 minutes, then roll thinly and line 2 x 8cm individual tart tins, pressing into the corners and trimming the edges.
3
Blind bake the pastry cases at 190C for 10 minutes with baking beans, then remove the beans and bake a further 4 minutes until pale gold; cool slightly.
4
Reduce oven temperature to 160C. Warm the skim milk gently until just steaming but not boiling.
5
Whisk the whole egg and egg white together in a bowl, then whisk in the sugar, vanilla extract and whey protein isolate until fully smooth with no lumps.
6
Slowly pour the warm milk into the egg mixture while whisking continuously to temper it without scrambling the eggs.
7
Strain the custard through a sieve directly into the baked tart cases to remove any chalazae or undissolved protein lumps.
8
Grate fresh nutmeg over the surface of each tart.
9
Bake at 160C for 16-18 minutes until the custard is just set with a slight wobble in the centre.
10
Cool the tarts fully in their tins on a wire rack, then chill for at least 30 minutes before unmoulding and serving.
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
- 3/83/8 egg yolks, beaten, for dough binding (6g)
- 0.3 oz8g iced water
- 1 1/81 1/8 eggs, whole, lightly beaten (55g)
- 1 7/81 7/8 egg whites, whisked in with whole egg (60g)
- 0.6 oz18g whisked into custard base until smooth whey protein isolate
- 1.9 oz55g warmed skim milk
- 0.4 oz10g sugar white
- 0.1 oz2g vanilla extract
- 0 oz1g freshly grated, dusted on top nutmeg
