Mango-Lemon Egg Tart Recipe

Mango-Lemon Egg Tart Recipe

A low-carb, sugar-free, gluten-free dessert

Brought to you by:  
Foodie  Foodie Your Guide to Good Taste  on 21 Apr '15

Serves: 8

Prep time: 45 min


Image title

  • 2 eggs
  • 100g coconut flour
  • 50g almond flour
  • 35g butter
  • 40g agave


  • 1½ lemons, juiced
  • 200ml mango juice
  • 3 eggs
  • ½ tsp coconut syrup
  • 80g butter
  • 1½ tsp agar powder


Crust: slowly melt the butter and mix all the crust ingredients together. Sprinkle water on your hands when pressing the crust into the small tart forms. Press the dough into the forms so that you get a 2-mm thick crust. Preheat the oven to 180°C and bake for 10 minutes, or until golden brown.

Filling: mix the ingredients and slowly heat the mixture over a hot water pot. A word of caution: the eggs will separate and become scrambled if heated too quickly. Keep on whisking until it settles – around 10-15 minutes.

Note 1 : the custard won't boil, but it’s best to take it off at approximately 70 degrees. The custard will harden within 20 minutes. Sprinkle with lemon zest or vanilla, if you wish.

Note 2: you’ll want to eat these tarts within the same day, as the dough will quickly become soggy, and they taste best when they're fresh and crispy.



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