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Asian · Baking
Chinese Egg Tarts
Delicate mini egg custard tarts with a light oat crust, adapted into a low-calorie version.
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Ingredients
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Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Mix the oat flour, water, egg white, and a pinch of salt to form a thick dough. Press it evenly into the bottom and up the sides of muffin tins to create thin crusts. Blind bake for 5–7 minutes at 180 °C (350 °F) until set.
2
Whisk together the eggs, milk, sweetener, and vanilla until smooth. Strain the mixture through a sieve for a silky texture.
3
Pour the filling into the pre-baked crusts, filling them about two-thirds full. Bake at 180 °C (350 °F) for about 20–25 minutes until the tops are golden brown. Let cool for 10 minutes before serving.
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