Article: Pumpkin Spice Egg Tarts
Pumpkin Spice Egg Tarts
A fun little seasonal twist on a classic treat!
Servings per Recipe: ~20 tarts
Serving Size: 1 tart
Macros per Serving: 4g Protein | 6g Fat | 11g Carb | 114 calories
Watch the recipe being made on Instagram here.
INGREDIENTS
- 20 premade egg tart shells
- 4 large eggs
- 80 g monk fruit sweetener (1:1 sugar replacement blend)
- 250 mL 2% milk
- 1 scoop Boba Tea Protein Pumpkin Spice Milk Tea Whey Protein
INSTRUCTIONS
- Preheat your oven to 350°F / 175°C. Arrange the tart shells on a baking sheet, following the package instructions for thawing or prebaking if needed.
- Gently whisk together the eggs and monk fruit sweetener until combined. Avoid whisking too vigorously to keep air bubbles to a minimum.
- Add the Pumpkin Spice Milk Tea Whey Protein, and salt. Gradually whisk in the milk until smooth.
- For a smoother texture, pass the custard through a fine-mesh sieve. Divide evenly between the tart shells, filling each about ¾ full.
-
Bake for 20–30 minutes, checking from 20 minutes
With love and all things boba,
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