Hola if you love these iconic tarts too!! 👋🏼
So in the spirit of Lunar New year, I decided to get creative in the kitchen and whip up a vegan version of my mum’s favourite yum cha dessert to bring home for Chinese New Year dinner!
I used @naturescharm coconut custard to achieve that silky texture! This custard is seriously so yummy and such a hack too.
Here is the recipe:
Easy 6-INGREDIENT VEGAN CHINESE “EGG” TARTS
March 4, 2021
Category
6-Ingredients
Baking
Cooking method
Dessert
Meal type
Number of ingredients
Recipe type
Snack
Sweet
Persons
6
Serving Size
1 tart
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Ingredients
- Tart base:
- ✅ 1 cup plain flour + extra for rolling
- ✅ 2 tablespoons almond meal
- ✅ 2 tablespoons sugar
- ✅ Pinch of salt
- ✅ 1/4 cup coconut oil, melted
- Custard filling:
- ✅ 3/4 cup @naturescharm coconut custard
- ✅ 3 tablespoons sugar
- ✅ 1/4 teaspoon tumeric (for colour)
Instructions
- 1. Preheat the oven to 175 degrees C/ 35O degrees F. Grease a muffin tray or use a silicone tray like I did
- 2. In a bowl, combine all the ingredients for the tart base until a dough forms.
- 3. Transfer the dough onto a lightly floured surface. Use a rolling pin to roll the dough to 1/2 cm thickness. Then use a cookie cutter/ cup to cut circles from the dough - aim for 6.
- 4. Gently transfer each piece into a muffin holes use your hands to mould it against the sides of the tin.
- 5. Bake the crusts for 8-10 mins
- 6. In the meantime, heat a pot on the stovetop on medium heat, add in the custard ingredients. Cook for 5 minutes and stir until the sugar has dissolved
- 7. Take the crusts out form the oven and fill each tart 3/4 full with custard. Return to the oven to bake for 13-15 minutes until golden. Remove from the oven and allow the tarts to cool before de-moulding.