French · Dessert
French Egg Custard Tart
A lightened take on the classic French egg custard tart, with a thin all-butter pastry shell holding a silky nutmeg-flecked custard sweetened with allulose and made with skim milk instead of cream, keeping each tartlet well under 250 calories without losing the dish's signature wobble and gentle sweetness.
$1
25 minsPrep
24 minsCook
129 minsTotal
MediumLevel
Nutrition per serving
251Calories
9.3gProtein
11.9gFat
32.6gCarbs
3.3gSugar
0.8gFiber
126mgSodium
181mgChol
6gSat Fat
164mgPotassium
96mgCalcium
2mgIron
0.6mcgVitamin B12
0.6mgVitamin C
0gPolyol
8gAllulose
0.5gAlcohol
Goes well with
Chamomile Tea
local
Normandy Cider
international
vegetarian
sweet-spot
Instructions
1
Sieve the flour into a bowl, rub in the cold cubed butter until the mixture resembles fine breadcrumbs, then bind with the iced water into a smooth dough.
2
Wrap the dough and chill for 20 minutes, then roll out thinly on a lightly floured surface and line two 8cm individual tart tins, trimming the excess.
3
Prick the bases with a fork, line with baking parchment and baking beans, and blind bake at 200C for 10 minutes; remove the beans and bake a further 4 minutes until pale gold.
4
Warm the skim milk gently in a saucepan until just below a simmer, then remove from the heat.
5
Whisk the whole egg and egg yolk with the allulose and vanilla extract in a bowl until smooth, then slowly pour in the warm milk, whisking constantly to combine without scrambling.
6
Strain the custard through a sieve into a jug, then pour into the part-baked tart shells.
7
Grate fresh nutmeg over the surface of each tart.
8
Bake at 150C for 18-20 minutes until the custard is just set with a slight wobble in the centre.
9
Cool to room temperature on a wire rack, then chill for at least 1 hour before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g sieved all purpose flour
- 0.6 oz18g cold, cubed butter
- 0.4 oz10g iced water
- 1 1/41 1/4 eggs, beaten (60g)
- 1/21/2 egg yolks, beaten (9g)
- 3.9 oz110g warmed skim milk
- 0.6 oz16g allulose
- 0.1 oz3g vanilla extract
- 0 oz1g grated nutmeg
