A healthier Egg Custard Tart? Are you for real? YES WE ARE!

There’s a debate at the moment in the nutrition world. Butter vs margarine. The answer is complex, and would take hours to go into.

Due to requests from readers, we have in fact developed a recipe that uses margarine instead of butter. Regardless of our own personal opinion about margarine,

So what makes this custard tart healthy? A few things. We have replaced sugar with Natvia (an all natural sweetener available in supermarkets in Australia and making its way overseas http://natvia.com.au/), and use milk instead of cream to reduce the fat and kilojoules.

So if you like a sweetie, but are watching your waistline…give this one a go!

If you aren’t watching your waistline, go right ahead and use plain sugar and butter.

Pastry Ingredients

  • 12 tbsps softened margarine (such as nuttelex)
  • 3 C Plain flour
  • 70g Natvia (an all natural sweetener available in supermarkets in Australia http://natvia.com.au/

Pastry METHOD

  1. 1.In a blender, combine all ingredients until it all comes together in a smooth ball. If too dry, add a tbsp. of water. Cover with cling film and leave to rest.
  2. 2.Alternatively, rub butter/margarine into flour and natvia until dough resembles bread crumbs. Turn out onto kitchen bench and knead into a smooth dough.
  3. 1.Preheat oven to 200 degrees Celsius
  4. 2.Take the pastry and press into a greased flan tin with removable base. Ensure the pastry is distributed evenly and there are no holes. Press holes with a fork throughout the base and sides to prevent the pastry from rising unevenly
  5. 3.Bake pastry for 20 mins. Remove from oven

Filling Ingredients

  • 3 cups milk
  • 4 egg yolks
  • ¼ cup + 2 tbsp  Natvia
  • 1 tsp vanilla essence

Filling METHOD

  1. 4.While pastry is baking, prepare the filling
  2. 5.In a saucepan (or a bowl in the microwave) heat the milk, natvia and vanilla essence until hot but not scalding. Do not let it boil.
  3. 6.Remove saucepan from the heat, and whisk in egg yolks until thoroughly combined
  4. 7.Pour custard mixture into baked tart case.
  5. 8.Reduce oven to 160 degrees
  6. 9.Place gently in the oven on the middle shelf.
  7. 10.Bake for 40-50 minutes, making sure to check after 40 minutes.
  8. 11.Tart should be slightly brown on surface and set though with a slight wobble in the centre
  9. 12.Serve chilled.Photo: Taken by Nutrition Guru

Advertisements

21 thoughts on “A healthier Egg Custard Tart? Are you for real? YES WE ARE!

  1. Awesoeness all over! I need some inspiration in the kitchen, but I don’t want recipes to take me ll night to make so I’m relying on you to bring it to us Nutrition Guru and Chef Jeff …;)

    • I’m sure we can help out there Meryn! We like simple stuff too, so keep reading….we’re only just getting started. In the meantime, check out our facebook page with lots of tips and recipes from over the last 12 months

  2. Pingback: my own version of egg tarts « life's journey & more

  3. Pingback: Winter Warmer – CHOCOLATE MUG PUDDING. Quick, easy and low sugar | The Nutrition Guru and the Chef

  4. Pingback: Quick Asian Recipes - Savor the flavor of Asia from your kitchen - within 30 minutes

  5. Pingback: Sugar Free Choc Cookies | The Nutrition Guru and the Chef

  6. Pingback: Apple and Berry Crumble delight « madelinenel

  7. Pingback: Apple and Peach Crumble | The Nutrition Guru and the Chef

  8. Pingback: Healthy(er) Tiramisu | The Nutrition Guru and the Chef

  9. Pingback: Light…Lite or Scam? | The Nutrition Guru and the Chef

  10. Pingback: Healthy Plum and Yoghurt Cake | The Nutrition Guru and the Chef

  11. Pingback: Milk Jelly with Rhubarb and Rose Syrup – a healthy sweet treat | The Nutrition Guru and the Chef

  12. Pingback: Natvia Competition | The Nutrition Guru and the Chef

What do you think?

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s