Protein Custard Tart

Custard tart variations are found in so many countries; in Hong Kong, Portugal or England to name but a few. This variation is protein rich, which just adds to its appeal.

I’ve been craving Chinese egg tarts (daahn tāat / 蛋挞) and Portuguese pastel de nata recently, so I thought I’d try my hand at my own (protein-ified) version.

I created them with Jus Rol's flaky croissant pastry base (because everyone needs a quick cheat to help them along), and filled it with a custard mix made with whey isolate protein powder.

At 145 calories and 10.3g protein per tart, and ready to eat in less than 30minutes? I think I’m onto a winner!

Ingredients:

Makes 8

4 x Jus Rol croissants pieces
75g whey isolate protein powder (you can use any flavour that you like - I’ve used a few different MyProtein’s whey isolate powders; chocolate, natural strawberry and salted caramel flavours - all have turned out beautifully.)
3 large eggs yolks, beaten
0.75 tsp vanilla extract
180ml unsweetened almond milk
45g sweetener (I use Truvia)

Method:

Preheat the oven to 180c.
In a large jug/bowl, mix all the ingredients (except for the croissant pastry). Whisk well to combine.
Line a muffin tray with 8 silicone muffin cases.
Unroll the croissant pastry. Cut each triangle into half.
Place the croissant half into a silicone case. Fold the triangle corners down into the gaps and press down gently to seal.
Fill the croissant tart bases with the custard mixture almost to the top..
Pop the muffin tray into the oven, and cook for 15-18 minutes, until the custard has a firm golden top.