Egg Tart

Name: Egg Tart
Yield: 495 g
Ingredients: Seoul Milk 80 ml; Heavy Cream 80 ml; Raw Egg Yolk 45 g; Egg 50 g; Tapioca Starch (instead of flour) 10 g; Almond Flour 140 g; Stevia (as sugar substitute) 50 g; Petit Guérande Portioned Butter 40 g

1,658 kcal

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Ingredients

Main ingredients

Seoul Milk 80 ml
Heavy Cream 80 ml
Raw Egg Yolk 45 g
Egg 50 g
Tapioca Starch (instead of flour) 10 g
Almond Flour 140 g
Stevia (as sugar substitute) 50 g
Petit Guérande Portioned Butter 40 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 98.7 g 21%

Protein 46.41 g 10%

Fat 147.56 g 70%

Serving size 495g

Cooking steps

1

Mix flour, sugar, and salt to make the tart dough.
2

Let the dough rest in the refrigerator for 30 minutes.
3

Spread the dough widely into the tart mold.
4

Separately mix eggs, milk, heavy cream, and sugar to make the filling.
5

Pour the filling over the tart dough.
6

Bake in a preheated oven at 180℃ for 25 minutes.

Egg Tart

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