Breakfast tart, lowfat
Common food
Photo: Wikipedia
A light, crisp pastry shell typically filled with a sweetened, low-fat custard or fruit compote, offering a satisfying crunch with a smooth, often tangy center. Its nutrition profile is dominated by carbohydrates from the crust and filling, with minimal fat and protein.
Calorie split: 4% protein · 81% carbs · 14% fat
↓ Full nutrition💚 Why it's loved
People appreciate its delightful textural contrast between the flaky or crumbly crust and the soft filling, and its versatility to feature seasonal fruits like berries or citrus. It's a lighter, often more accessible take on classic European patisserie.
⚠️ Watch-outs & how to enjoy it better
The high carbohydrate content, especially from refined flour and added sugars, can lead to rapid blood sugar spikes. To counteract this, pair a small portion with a source of protein (like Greek yogurt) or healthy fat (like a handful of nuts) to slow digestion and increase satiety.
Key benefits
- Provides quick energy from carbohydrates
- Lower in fat than traditional butter-rich tarts
- Can be a vehicle for fruit-based fillings, adding vitamins
- Portable and convenient for on-the-go eating
- Often portion-controlled for calorie awareness
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'tart' in English pastry dates back to the 14th century, derived from the Latin 'torta' meaning a round, flat cake or bread.
Full nutrition (USDA data · scales with serving)
| Water | 12.0 g |
| Energy | 372 kcal |
| Protein | 4.0 g |
| Total lipid (fat) | 6.0 g |
| Carbohydrate, by difference | 76.8 g |
| Fiber, total dietary | 1.5 g |
| Total Sugars | 4.9 g |
| Calcium, Ca | 44.0 mg |
| Iron, Fe | 3.4 mg |
| Magnesium, Mg | 44.0 mg |
| Phosphorus, P | 93.0 mg |
| Potassium, K | 66.0 mg |
| Sodium, Na | 361 mg |
| Zinc, Zn | 0.28 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 12.9 ug |
| Vitamin C, total ascorbic acid | 3.8 mg |
| Thiamin | 0.28 mg |
| Riboflavin | 0.55 mg |
| Niacin | 3.8 mg |
| Vitamin B-6 | 0.38 mg |
| Folate, total | 100 ug |
| Folic acid | 47.0 ug |
| Folate, food | 53.0 ug |
| Folate, DFE | 133 ug |
| Choline, total | 8.4 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 285 ug |
| Retinol | 285 ug |
| Carotene, beta | 3.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 4.0 ug |
| Vitamin E (alpha-tocopherol) | 0.53 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.40 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.4 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.68 g |
| SFA 18:0 | 0.68 g |
| Fatty acids, total monounsaturated | 3.3 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 3.3 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.88 g |
| PUFA 18:2 | 0.86 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
FAQ
How does a low-fat breakfast tart differ from a regular tart?
It typically uses reduced-fat dairy or alternative fillings and may have a crust made with less butter or oil, significantly lowering the fat content compared to traditional butter-laden pastry.
Is a low-fat breakfast tart a healthy breakfast option?
It can be part of a balanced breakfast but is often high in refined carbs and sugar. For a more nutritious start, choose versions with whole-grain crusts and fruit-based fillings, and pair it with protein.
Can I make a low-fat breakfast tart at home?
Yes. You can use whole-wheat flour for the crust, replace some butter with applesauce or Greek yogurt, and fill it with a mixture of low-fat yogurt, eggs, and fresh fruit for a healthier version.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.72 kcal/g · 4% calories from protein · 1.5 g fiber · 4.9 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 5.47 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.