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Easy 6-INGREDIENT VEGAN CHINESE “EGG” TARTS Hola if you love these iconic tarts…

Family Recipes

Easy 6-INGREDIENT VEGAN CHINESE “EGG” TARTS Hola if you love these iconic tarts…

Easy 6-INGREDIENT VEGAN CHINESE “EGG” TARTS 🥚✨ 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 ⁣

Makes: 6 tarts⁣
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)⁣

METHOD: ⁣
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. ⁣

Enjoy guys!! Happy Lunar new year 🥳🧧 ⁣

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