Egg Custard Tarts: Irresistibly Creamy Treats You’ll Love
Master the art of Egg Custard Tarts with this simple recipe. Light, creamy filling and oat-based crust create a guilt-free indulgence
Ingredients
- 85 g oatmeal I use the Mornflake brand
- 80 g blitzed oats
- 2 flat tbsp Splenda/Truvia/Natvia/Canderel
- a pinch of salt
- a pinch of bicarbonate of soda
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 12 g ground almonds 2g per person is free
- 20 g plain flour for rolling out the dough 5g per person is free
- 200 ml skimmed milk
- 3 egg yolks
- 1 tsp Splenda or other sweetener
- 1 tsp vanilla extract
- nutmeg (to sprinkle on top
Instructions
- Pre-heat the oven to 200C.
- Mix the oatmeal, oats, Splenda, ground almonds, salt and bicarbonate of soda in a bowl.
- Stir in the oil, lemon juice and 50ml hot water. Mould into a ball with your hands.
- Scatter the 20g plain flour on the kitchen top and roll out the dough. Use a pastry cutter to cut out 6 circles. (The rolling out can be tricky. If you need to roll out twice, add a touch more water to the remaining mixture.)
- Put these into a muffin tray (I use a silicone one) and gently press them down so that they fit into the mould.
- Mix the milk, egg yolks, Splenda and vanilla extract together and pour into the pastry cases.
- Sprinkle the top of each one with nutmeg.
- Bake in the oven for 10 minutes.
- Turn the oven down to 180C and bake for a further 5 – 10 mins. (It is hard to get the timing right so that they are not overcooked or undercooked.)
- Enjoy!
Nutrition
Calories: 303kcalCarbohydrates: 45gProtein: 19gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 104mgSodium: 236mgPotassium: 680mgFiber: 3gSugar: 18gVitamin A: 857IUVitamin C: 3mgCalcium: 453mgIron: 2mg
Tried this recipe?Let us know how it was!
