Baked Egg Tarts

These Baked Egg Tarts feature a delicate, flaky crust filled with a creamy, lightly sweetened custard. A healthier twist on the traditional recipe, they are perfect for a light dessert or snack.

Ingredients

• Whole wheat flour - 100 grams
• Butter - 30 grams, melted
• Honey - 15 grams
• Water - 50 milliliters
• Eggs - 2 large
• Milk - 100 milliliters, low-fat
• Vanilla extract - 1 teaspoon
• Salt - a pinch

Steps

1. Preheat the oven to 180°C (350°F).
2. In a bowl, combine whole wheat flour and a pinch of salt. Add melted butter and honey, mixing until crumbly.
3. Gradually add water until the dough comes together. Form it into a ball, wrap in plastic, and refrigerate for 15 minutes.
4. Roll out the dough on a floured surface to about 3mm thickness. Cut circles to fit into a greased muffin tin, pressing the dough into the bottom and sides.
5. In a separate bowl, whisk together the eggs, milk, vanilla extract, and a pinch of salt until well combined.
6. Pour the egg mixture into the prepared tart shells, filling them about 3/4 full.
7. Bake in the preheated oven for 20-25 minutes, or until the custard is set and slightly golden on top.
8. Allow to cool for a few minutes before removing from the tin. Serve warm or at room temperature.

Nutrition

• Calories: 180
• Protein: 6 g
• Carbs: 20 g
• Fiber: 2 g
• Sugar: 5 g
• Sodium: 120 mg
• Cholesterol: 150 mg
• Total Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Water: 0.05 L

Health Benefits

• Whole wheat flour provides more fiber than white flour, aiding digestion.
• Low-fat milk and reduced sugar make this a lighter dessert option.

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