Baked Egg Custard Tart

This Baked Egg Custard Tart is a delightful fusion of creamy custard and flaky pastry, capturing the essence of traditional Chinese desserts. Its smooth texture and subtle sweetness make it a perfect treat for any occasion.

Ingredients

• Shortcrust pastry - 150 grams
• Eggs - 2 large
• Granulated sugar - 50 grams
• Milk - 200 milliliters
• Vanilla extract - 1 teaspoon
• Cornstarch - 1 tablespoon
• Salt - a pinch

Steps

1. Preheat the oven to 180°C (350°F).
2. Roll out the shortcrust pastry on a lightly floured surface and line two small tartlet pans or one larger tart pan.
3. Prick the base of the pastry with a fork and chill in the refrigerator for 15 minutes.
4. In a mixing bowl, whisk together the eggs, sugar, and salt until well combined.
5. Gradually add in the milk and vanilla extract, whisking continuously.
6. Sift the cornstarch into the egg mixture and mix until smooth.
7. Pour the custard mixture into the prepared pastry shell(s).
8. Bake in the preheated oven for 30-35 minutes or until the custard is set and the top is lightly golden.
9. Remove from the oven and allow to cool before serving.

Nutrition

• Calories: 310
• Protein: 8 g
• Carbs: 32 g
• Fiber: 1 g
• Sugar: 12 g
• Sodium: 150 mg
• Cholesterol: 180 mg
• Total Fat: 15 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in protein from the eggs, supporting muscle health.
• Contains calcium from milk, essential for strong bones.

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