Egg tarts trace their origins back to Portugal, with the famous pastéis de nata, and later traveled pastéis de nata…and traveled to Asia through Hong Kong, where they were adapted into lighter and simpler versions. Today, they are a beloved dessert around the world, combining European tradition with Asian elegance.
These sugar-free egg tarts are proof that indulgence doesn’t need added sweeteners. With a creamy filling, simple ingredients, and a subtle natural sweetness, they are the perfect choice for a light dessert or a sweet snack throughout the day. Easy to make at home, they fit beautifully into a balanced lifestyle — because good food can be both nourishing and delicious.
For the tart base
1 sheet of sugar-free puff pastry or homemade puff pastry
A little butter or coconut oil for greasing the baking tray
For the custard cream
250 ml milk (or plant-based milk such as unsweetened almond milk)
2 eggs
3 tbsp honey or agave syrup (optional – adjust to your taste
1 tsp vanilla extract
1 tbsp cornstarch
1 pinch salt
Notes
Puff pastry sheet → Prefer butter puff pastry for a flakier and more flavorful base.
Honey / agave syrup → If using a natural sweetener, add it at the end of mixing with the milk for even sweetness.
Baking → If you want a caramelized top, increase the temperature to 220°C for the last 3–4 minutes.
Set filling → Cornstarch helps the custard set so it doesn’t become runny and holds its shape after baking.
Serving suggestion → Serve them warm with a little cinnamon or lemon zest for extra aroma.
Storage → They can be stored in the refrigerator for up to 2 days in an airtight container.
Variations → Add ground almonds, walnuts, or fresh fruit on top of the custard before baking for a richer flavor.
Vegan option → Replace the eggs with 1/2 cup unsweetened applesauce + 2 tbsp corn oil, and use plant-based milk instead of dairy milk.
If you want it fully without added sweeteners, you can omit the honey/agave and use:
→ 1 very ripe mashed banana ή
→ 2 tbsp unsweetened applesauce
