Vegan Classic Egg Tarts
Indulge in the creamy delight of Vegan Classic Egg Tarts, a plant-based twist on the iconic dessert. These golden beauties feature a buttery, flaky crust made from vegan butter and all-purpose flour, perfectly cradling a silky, custard-like filling. The filling is crafted from rich coconut milk, subtly sweetened and infused with vanilla and kala namak (black salt), which gives a hint of "eggy" flavor to mimic the traditional profile. A touch of turmeric powder provides the sunny yellow hue, making these tarts as visually appealing as they are delicious. Ready in just an hour, these eggless treats are perfect for dessert, afternoon tea, or anytime snacking. Whether you're craving a nostalgic favorite or looking for an innovative vegan dessert, these tarts deliver on flavor, texture, and charm.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Vegan butter
- 60 milliliters Cold water
- 0.5 teaspoons Turmeric powder
- 400 milliliters Coconut milk
- 2 tablespoons Cornstarch
- 100 grams Sugar
- 1 teaspoons Vanilla extract
- 0.25 teaspoons Kala namak (black salt)
Instructions
1. Preheat your oven to 180°C (350°F) and lightly grease a muffin tin.
2. In a mixing bowl, combine all-purpose flour and a pinch of salt. Cut in the vegan butter using a pastry cutter or your fingers until the mixture resembles coarse breadcrumbs.
3. Gradually add cold water, mixing with a spoon until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for 15 minutes.
4. Roll out the dough on a floured surface to about 3mm thick. Use a round cutter to cut out circles slightly larger than the muffin tin cups.
5. Carefully press each circle of dough into the muffin tin cups, ensuring there are no tears.
6. In a saucepan, combine coconut milk, cornstarch, sugar, and turmeric powder, whisking until smooth.
7. Heat the mixture over medium heat, stirring continuously until it thickens. This should take about 5-7 minutes.
8. Remove the mixture from heat and stir in the vanilla extract and kala namak. Let it cool slightly.
9. Pour the filling into the prepared tart shells, filling each one to just below the edge.
10. Bake in the preheated oven for 25-30 minutes, or until the edges are golden and the filling is set.
11. Allow the tarts to cool in the muffin tin before transferring them to a wire rack to cool completely.
12. Serve warm or at room temperature and enjoy your vegan egg tarts!
Nutrition Facts
Calories |
2443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.8 g | 131% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1367 mg | 59% | |
| Total Carbohydrate | 341.7 g | 124% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 128.9 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 677 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.
