Egg Tart

Name: Egg Tart
Total time: 30 min
Yield: 245 g
Ingredients: TrueSweet Allulose 30 g; Super Sweetcorn (frozen) 20 g; Fresh Egg 55 pcs; Kirkland Signature Nonfat Greek Yogurt 40 g; Stevia 20 g; Almond Flour 80 g

Cook 30 min Difficulty EASY 584 kcal

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Ingredients

Main ingredients

TrueSweet Allulose 30 g
Super Sweetcorn (frozen) 20 g
Fresh Egg 1 pcs
Kirkland Signature Nonfat Greek Yogurt 40 g
Stevia 20 g
Almond Flour 80 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 63.38 g 33%

Protein 28.35 g 15%

Fat 44.28 g 52%

Serving size 245g

Cooking steps

1

Preheat the oven to 200°C (392°F).
2

Cut the puff pastry to fit the molds and place them in the molds.
3

Mix eggs, milk, sugar, and vanilla extract together well to make the filling.
4

Pour the filling into the pastry molds.
5

Bake in the oven for 20–25 minutes.
6

Let them cool, then remove the finished egg tarts from the molds.

Egg Tart

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