10 October, 2017
Baked Custard Tarts
Baked Custard Tarts
Makes: 9
Ingredients:
- 9 wonton wrapper
- 4 egg yolks
- 2 scoops (60g) vanilla protein powder
- 1 teaspoon vanilla bean paste
- 100ml cold skim milk
- 1 tablespoon low calorie sweetener
- 250ml warm skim milk
- 1/2 teaspoon nutmeg
Method:
- Preheat the oven to 180 degrees Celsius
- Prepare 9 muffin wells by spraying with cooking spray and lining each well with a wonton wrapper
- Place the egg yolks, protein powder, vanilla bean paste, cold milk and sweetener into a blender of food processor and blend until perfectly smooth
- Place the warm milk into a mixing bowl and continually whisk the warm milk as you gradually pour the egg yolk mixture in until well combined
- Pour the mixture evenly between the prepared wonton wrappers
- Lightly sprinkle with nutmeg
- Bake for 20-25 minutes until the custard is set
- Remove from the oven and allow to cool in the muffin tray for at least 10 minutes before transferring to a wire rack to cool completely.
Nutritional Value per Tart:
- Calories: 84
- Total fats: 2.2g
- Total carbohydrates: 6.8g
- Sugars: 2.6g
- Protein: 9g
Recipe Notes:
- Store in an air tight container in the fridge for a maximum of 5 days
- This recipe is not suitable for the freezer
- Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
- You can buy online from www.proteinsuppliesaustralia.com.au
- Use the Discount code psafriendsofhollys at checkout to get a 10% discount
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.