Calories in Tart: Nutritional facts for Tart Types

Lemon tart contains 350 calories per 100g (3.5 oz). Fruit tart provides 280 calories per 100g. Custard tart has 290 calories per 100g. Cheese tart contains 380 calories per 100g. Egg tart has 320 calories per 100g. Chocolate tart contains 440 calories per 100g.

Per 1 kilogram (2.2lbs), lemon tart contains 3500 calories. Fruit tart provides 2800 calories per 1kg. Custard tart has 2900 calories per 1kg. Cheese tart contains 3800 calories per 1kg. Egg tart has 3200 calories per 1kg. Chocolate tart contains 4400 calories per 1kg.

A whole 9-inch lemon tart (approx. 900g) contains 3150 calories. A whole 9-inch fruit tart (approx. 1000g) provides 2800 calories. A whole 9-inch custard tart (approx. 950g) has 2755 calories. A whole 9-inch cheese tart (approx. 1100g) contains 4180 calories. Whole egg tarts are sold individually (65g, 208 calories each). A whole 9-inch chocolate tart (approx. 1000g) contains 4400 calories.

While tarts are high in sugar and fat, certain components might offer limited nutritional value depending on the type, as shown below:

• Source of Vitamins from Fruit: Fruit tarts contain fruits like berries, apples, or citrus, which provide Vitamin C and other antioxidants. Berries, for instance, are known for their potential health benefits linked to their polyphenol content (Basu A, Rhone M, Lyons TJ., 2010, "Berries: emerging impact on cardiovascular health").
• Protein and Nutrients from Eggs/Dairy: Custard tarts, egg tarts, and cheese tarts contain eggs and dairy products, supplying protein, calcium (important for bone health), Vitamin D (if fortified milk is used), and B vitamins like riboflavin and B12. Eggs are also a source of choline, important for brain function (Zeisel SH, da Costa KA., 2009, "Choline: an essential nutrient for public health").
• Minerals from Chocolate: Dark chocolate tarts can provide minerals like iron, magnesium, and copper, along with antioxidants (flavonoids) found in cocoa.

Tarts present several nutritional disadvantages making them unsuitable for regular consumption, as shown in this list:

• High in Added Sugar: Most sweet tarts have significant amounts of added sugar in the filling (custard, fruit glaze, chocolate, lemon curd) and sometimes the crust, contributing to excess calorie intake and increasing risks associated with high sugar consumption like type 2 diabetes and heart disease.
• High in Saturated Fat: The pastry crust is traditionally made with butter or shortening, contributing substantial amounts of saturated fat. Creamy fillings in chocolate, cheese, or custard tarts add further saturated fat. High intake can negatively impact cholesterol levels.
• Refined Carbohydrates: Tart crusts are usually made from refined white flour, which offers little dietary fiber or micronutrients compared to whole grains.
• High Calorie Density: The combination of fat, sugar, and refined flour makes most tarts very calorie-dense, meaning a small portion contains many calories.
• Alternatives and Recommended Intake: Healthier alternatives include fresh fruit with yogurt, baked fruit with minimal sugar, or a small portion of a tart made with whole-grain crust and reduced sugar/fat. Tarts should be considered an infrequent indulgence; daily consumption is not recommended by health guidelines that limit added sugars and saturated fats.

No, tarts are generally not considered beneficial for health when viewed as a regular part of the diet. Tarts are high in added sugars, saturated fats, and refined carbohydrates, which outweigh the potential minor benefits from fillings like fruit or eggs. Frequent consumption can negatively impact heart health due to saturated fat raising LDL cholesterol and sugar contributing to inflammation and potentially high blood pressure. While fruit fillings might offer some fiber for digestive health, the refined flour crust works against this. The high sugar load can affect blood sugar control and potentially impact brain health negatively over the long term. High fat and sugar intake also places stress on liver health. While a small piece of tart occasionally is unlikely to harm, they are energy-dense treats lacking significant overall nutritional value and should be consumed sparingly within a balanced dietary pattern.

Health authorities like the Food and Drug Administration (FDA), the American Heart Association (AHA), and the Dietary Guidelines for Americans recommend limiting the intake of foods high in added sugars and saturated fats. Tarts fall squarely into this category. These guidelines suggest consuming less than 10% of daily calories from added sugars and less than 10% from saturated fats. A single serving of many tarts can contribute a large portion, or even exceed, these daily limits. Therefore, eating tarts daily is not recommended as part of a healthy diet. They should be viewed as occasional treats.

Consuming tarts daily is not advisable for health and intake should be zero on most days. If a tart is consumed, it should be an infrequent event, and the portion size should be kept very small, perhaps just a few bites. Eating even one regular slice or individual tart per day leads to excessive intake of calories, added sugars, and saturated fats.

Calorie content in tarts varies widely depending primarily on the filling's ingredients and the type of pastry used. Tarts with fillings high in fat and sugar, such as chocolate tarts (around 440 calories per 100g) made with cream and butter, or cheese tarts (around 380 calories per 100g) using cream cheese, tend to have the highest calorie counts. Lemon tarts (around 350 calories per 100g) are also relatively high due to sugar and butter. Custard (around 290 calories per 100g) and egg tarts (around 320 calories per 100g) fall into a moderate range, influenced by the richness of the custard. Fruit tarts (around 280 calories per 100g) are often among the lowest in calories among sweet varieties, provided the pastry cream and glaze are not excessively high in sugar and fat, and the volume of fruit is substantial. Savory tarts have a broad calorie range depending on whether the filling is vegetables or includes high-fat meats and cheeses.

The origin of tarts is intertwined with the history of pies, dating back to medieval times. Early pies often featured thick utilitarian pastry crusts called "coffyns," designed as cooking vessels for savory fillings rather than for consumption. As pastry-making techniques evolved in Europe during the Renaissance, crusts became more delicate and edible. The term "tart" emerged to describe open-faced pies, distinguishing them from pies with a top crust. This open presentation allowed for attractive arrangements of fillings, especially fruit. French cuisine greatly advanced tart-making, developing rich shortcrust pastries (pâte brisée, pâte sucrée) and classic fillings like crème pâtissière and lemon curd.

The Tarte Tatin has a popular origin story from the late 19th century. Legend holds that sisters Stéphanie and Caroline Tatin who ran the Hôtel Tatin in Lamotte-Beuvron, France, created it by accident. Stéphanie, intending to make a traditional apple pie but overcooked the apples in butter and sugar on the stovetop. To salvage the dish, she placed the pastry crust on top of the apples and baked it. She then inverted the tart onto a plate, revealing the caramelized apples. This upside-down tart became the hotel's signature dish and gained fame throughout France.