Egg Custard Tarts
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 288 kcal | 14% |
| Fat | 14.8 g | 21% |
| of which saturates | 7.9 g | 39% |
| Carbohydrate | 33.5 g | 13% |
| of which sugars | 14.7 g | 16% |
| Fibre | 0.59 g | — |
| Protein | 5.1 g | 10% |
| Salt | 0.28 g | 5% |
Open Food Facts, ODbL, record updated 14 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Whole Milk (41%), Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin) • Pasteurised Egg (17%). Sugar, Palm Oil, Whipping Cream (Milk) (2.5%), Rapeseed Oil, Emulsifier: E471. Dextrose, Ground Nutmeg · Salt. . Flavouring, Colour: Beta Carotenes. .
- E160acaroteneColour
- E160aiBeta-caroteneColour
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
44% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Pastries” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.