Dairy-Free Chinese Egg Tart
Delight in the irresistible charm of Dairy-Free Chinese Egg Tarts, a modern twist on a traditional classic that’s perfect for those avoiding dairy without sacrificing indulgent flavor. These golden, flaky pastries feature a vegan butter crust that’s tender and crisp, holding a luscious custard filling made with creamy coconut milk and unsweetened almond milk. The silky custard, lightly sweetened and infused with vanilla, brings a touch of nostalgia with every bite. Ideal for afternoon tea, dessert, or a festive occasion, these egg tarts are baked to perfection with a gently browned surface and smooth texture. Quick to prepare in under an hour, this recipe celebrates a delectable balance between tradition and dietary inclusivity, making it the ultimate dairy-free treat for anyone who loves Asian-inspired pastries.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Vegan butter
- 50 grams Icing sugar
- 60 milliliters Cold water
- 200 milliliters Coconut milk
- 100 milliliters Unsweetened almond milk
- 80 grams Sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Cornstarch
- 1 pinch Salt
Instructions
Preheat the oven to 180°C (350°F).
To make the pastry, combine the flour, vegan butter, and icing sugar in a mixing bowl. Use your fingers to rub the butter into the flour until the mixture resembles fine breadcrumbs.
Gradually add cold water to the mixture, stirring with a fork until a dough forms. Do not over-knead the dough.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 15 minutes.
Roll out the chilled dough on a floured surface to a thickness of about 3mm. Cut out rounds using a cookie cutter slightly larger than your tart molds.
Gently press each dough round into the tart molds, trimming any excess dough. Prick the bottoms lightly with a fork.
To make the custard filling, gently heat coconut milk and almond milk together in a saucepan over low heat. Stir in sugar, ensuring it dissolves completely.
In a bowl, beat the eggs, then add vanilla extract, cornstarch, and salt. Mix well.
Slowly whisk the milk mixture into the egg mixture, ensuring everything is well combined.
Strain the custard mixture through a sieve to remove any lumps.
Pour the custard filling into the prepared tart shells, filling each shell to about 80% full.
Bake the tarts in the preheated oven for about 20-25 minutes, or until the custard is set and slightly browned on the surface.
Allow the tarts to cool in the molds before removing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.8 g | 143% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1194 mg | 52% | |
| Total Carbohydrate | 354.2 g | 129% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 144.5 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 290 mg | 22% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 559 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
