Egg custard tarts
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 288 kcal | 14% |
| Fat | 14.8 g | 21% |
| of which saturates | 7.9 g | 40% |
| Carbohydrate | 33.5 g | 13% |
| of which sugars | 14.7 g | 16% |
| Protein | 5.1 g | 10% |
| Salt | 0.28 g | 5% |
Open Food Facts, ODbL, record updated 27 March 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 catable not nut ferers cream (milk) (2.5%) · rapeseed oil emulsifier: e471 · dextrose - ground nutmeg salt flavouring · colour: carotenes. for allergens see ingredients in bold. not suitable for nut and peanut allergy sufferers due to manufacturing methods. suitable for vegetarians for ellergy
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
42% 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
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