Question: How much sugar is in a Portuguese custard tart?

1 amount %dv
Sodium 100 mg 4%
Total Carbohydrate 19 g 7%
Dietary Fiber less than 1 g 2%
Total Sugars 10 g

How much sugar is in a custard tart?

Custard Tart

Nutritional Info Per serve
Fat, Total (g) 17.0 g
– Saturated (g) 10.9 g
Carbohydrates (g) 37.2 g
– Sugars (g) 17.5 g

How many carbs are in a Portuguese custard tart?


Typical Values Per 100g One tart (55g)
Carbohydrate 42.8g 23.5g
Sugars 22.1g 12.2g
Fibre 1.0g 0.5g
Protein 4.2g 2.3g

What is the difference between a custard tart and a Portuguese custard tart?

In Portugal, pasteis are found on every street corner. … They are distinguished from other pastéis de nata by their slightly salty and extremely crisp puff pastry – partly from being baked at 400C – and the custard, made only with milk, not cream, which is less sweet.

How many calories are in a Coles custard tart?

Nutrition Facts

Qty per serving Qty per 100g / 100ml
Energy Cal 294 226
Protein 2.7 2.1
Total Fat 12.6 9.7
Saturated Fat 6.5 5.0

How much protein is in a custard tart?


Typical Values Per 100g One egg custard tart (86g)
Carbohydrate 35.1g 30.2g
Sugars 13.8g 11.9g
Fibre 1.1g 0.9g
Protein 6.1g 5.2g
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Can Portuguese tarts be frozen?

Eat the Tarts

They can be enjoyed warm or cold. If you’ve made a batch but don’t want to eat them all they will freeze well. Just place a few in a tupperware box and freeze for up to 3 months.

How many calories are in a Chinese egg tart?

Nutrition Information

Calories: 261; Total Fat: 17 g; Saturated Fat: 10 g; Cholesterol: 105 mg; Sodium: 54 mg; Carbohydrates: 22 g; Dietary Fiber: 1 g; Sugar: 9 g; Protein: 4 g.

Can you reheat Portuguese custard tarts?

Once they are cool enough to handle, remove the custard tarts from the tins and enjoy them warm! To reheat these tarts, preheat the oven or toaster oven to 350 degrees F, and heat them for 7-10 minutes until warmed through.

Are egg tarts Chinese or Portuguese?

It’s not technically a Chinese native, however. Custard egg tarts have been a British confectionary since the medieval times and Portuguese pasteis de nata have been around since the 18th century, first made by Catholic monks in Belém, Portugal.

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