Dairy-Free Classic Egg Tart
Indulge in the timeless charm of egg tarts with a modern twist in this Dairy-Free Classic Egg Tart recipe. Featuring a buttery, melt-in-your-mouth pastry shell made with vegetable shortening and a creamy custard filling infused with the subtle sweetness of coconut milk and vanilla, this dessert is a delightful alternative for those avoiding dairy. The recipe maintains the rich, smooth texture of traditional egg tarts while offering a lactose-free experience, perfect for anyone with dietary restrictions. Quick and simple to prepare in just 45 minutes, these dairy-free treats make an elegant addition to brunch spreads, tea parties, or an after-dinner indulgence. Whether served warm or at room temperature, they offer a satisfyingly light and aromatic sweetness that’s undeniably irresistible.
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Recipe Information
Ingredients
- 200 g All-purpose flour
- 100 g Vegetable shortening
- 50 g Confectioners' sugar
- 1 Egg
- 1 tbsp Water
- 200 ml Coconut milk
- 80 g Granulated sugar
- 1 tsp Vanilla extract
- 3 Eggs
Instructions
Preheat your oven to 180°C (350°F).
In a large mixing bowl, combine 200g of all-purpose flour, 100g of vegetable shortening, and 50g of confectioners' sugar. Rub the mixture with your fingertips until it resembles breadcrumbs.
Add 1 beaten egg and 1 tablespoon of water to the flour mixture. Mix until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 15 minutes.
Meanwhile, in a medium saucepan, combine 200ml of coconut milk and 80g of granulated sugar. Heat gently over medium heat until the sugar is dissolved. Do not bring to a boil.
Remove from heat and stir in 1 teaspoon of vanilla extract. Set aside to cool slightly.
In another bowl, beat 3 eggs and slowly combine them with the cooled coconut milk mixture, whisking continuously to prevent curdling.
Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness. Cut circles with a pastry cutter and line an 8-hole tart tin with the pastry circles. Press the dough gently to cover the base and sides, trimming any excess.
Pour the coconut egg mixture evenly into the pastry cases until just below the edge of the pastry.
Place the tart tin on a baking sheet and bake in the preheated oven for 18-20 minutes, or until the egg filling is set with a slight jiggle in the center.
Remove from the oven and allow to cool in the tin for 10 minutes. Carefully transfer to a wire rack to cool completely.
Serve warm or at room temperature for the best flavor.
Nutrition Facts
Calories |
2499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 347 mg | 15% | |
| Total Carbohydrate | 302.3 g | 110% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 145.5 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 148 mg | 11% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 674 mg | 14% | |
*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.
