Vegan Classic Egg Tart
Indulge in the creamy delight of the Vegan Classic Egg Tart, a plant-based spin on the traditional pastry that feels just as luxurious and satisfying. Crafted with a buttery, flakey crust and a velvety custard filling, this eggless tart achieves its authentic texture and flavor using silken tofu, coconut cream, and a hint of turmeric for that signature golden hue. Enhanced with maple syrup for natural sweetness and black salt (Kala Namak) for a subtle, eggy aroma, this tart is a masterful balance of indulgence and dietary inclusivity. Perfect for brunch, tea time, or dessert, this dairy-free and egg-free recipe showcases how innovative ingredients can preserve the charm of beloved classics. Ready in just an hour and chilling to perfection in the fridge, it’s a simple yet elegant treat that will impress vegans and non-vegans alike!
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Recipe Information
Ingredients
- 180 grams All-purpose flour
- 100 grams Vegan butter, cold and cubed
- 3 tablespoons Cold water
- 300 grams Silken tofu
- 150 milliliters Coconut cream
- 100 milliliters Maple syrup
- 1 teaspoon Turmeric powder
- 1 teaspoon Vanilla extract
- 2 tablespoons Cornstarch
- 0.5 teaspoon Black salt (Kala Namak)
Instructions
Start by preparing the tart crust. In a large mixing bowl, combine the all-purpose flour and cold vegan butter cubes. Using a pastry cutter or your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
Add cold water, one tablespoon at a time, mixing until the dough begins to come together. Form the dough into a ball, wrap it in cling film, and refrigerate for at least 15 minutes.
Preheat your oven to 180°C (350°F).
Lightly flour a surface and roll out the chilled dough to fit a 9-inch tart pan with a removable bottom. Gently press the dough into the pan and trim any excess overhang.
Prick the base of the crust with a fork to prevent air bubbles. Place parchment paper over the crust and fill with pie weights or dry beans. Bake for 15 minutes, remove the weights and parchment, and bake for another 5-7 minutes until lightly golden. Set aside to cool.
For the filling, blend the silken tofu, coconut cream, and maple syrup in a blender until smooth and creamy.
Add the turmeric powder, vanilla extract, cornstarch, and black salt to the tofu mixture, and blend again until well combined.
Pour the filling into the pre-baked tart shell, smoothing the surface with a spatula.
Bake the tart in the preheated oven for 20-25 minutes, or until the filling is set but slightly jiggly in the center.
Remove the tart from the oven and allow it to cool to room temperature before transferring to the refrigerator. Chill for at least 2 hours to fully set.
Once set, remove the tart from the pan, slice, and serve. Enjoy your Vegan Classic Egg Tart!
Nutrition Facts
Calories |
2486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1703 mg | 74% | |
| Total Carbohydrate | 329.5 g | 120% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 168.1 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1089 mg | 84% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 793 mg | 17% | |
*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.
