Dairy-Free Chinese Egg Tart

Indulge in the creamy decadence of Dairy-Free Chinese Egg Tarts, a delightful twist on a beloved classic that everyone can enjoy. This recipe swaps traditional dairy ingredients with rich coconut milk and unsweetened almond milk, creating a velvety smooth custard filling that pairs perfectly with the buttery, flaky vegan pastry. Each bite offers a delicate balance of sweetness and a hint of vanilla, making these tarts irresistibly delicious. With simple steps and pantry-friendly ingredients like cornstarch and vegan butter, these egg tarts are an inclusive treat for those seeking a dairy-free dessert option. Perfect for tea time, festive gatherings, or simply satisfying your sweet tooth, these tarts are best enjoyed warm or at room temperature. Whether you're vegan, lactose-intolerant, or just love experimenting in the kitchen, this recipe blends tradition with an inclusive twist for a truly unforgettable treat. Keywords: Dairy-Free Chinese Egg Tarts, vegan pastry, coconut milk dessert, non-dairy custard, lactose-free dessert.

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 12

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

Directions

Step 1

Preheat the oven to 180°C (350°F).

Step 2

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.

Step 3

Gradually add cold water to the mixture, stirring with a fork until a dough forms. Do not over-knead the dough.

Step 4

Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 15 minutes.

Step 5

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.

Step 6

Gently press each dough round into the tart molds, trimming any excess dough. Prick the bottoms lightly with a fork.

Step 7

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.

Step 8

In a bowl, beat the eggs, then add vanilla extract, cornstarch, and salt. Mix well.

Step 9

Slowly whisk the milk mixture into the egg mixture, ensuring everything is well combined.

Step 10

Strain the custard mixture through a sieve to remove any lumps.

Step 11

Pour the custard filling into the prepared tart shells, filling each shell to about 80% full.

Step 12

Bake the tarts in the preheated oven for about 20-25 minutes, or until the custard is set and slightly browned on the surface.

Step 13

Allow the tarts to cool in the molds before removing. Serve warm or at room temperature.

Nutrition Facts

Serving size	(980.8g)

Amount per serving	% Daily Value*
Calories	2611.0

Total Fat 112.1g	0%
Saturated Fat 66.3g	0%
Polyunsaturated Fat 0.3g
Cholesterol 372mg	0%
Sodium 1188.3mg	0%
Total Carbohydrate 347.0g	0%
Dietary Fiber 7.0g	0%
Total Sugars 144.2g
Protein 39.0g	0%

Vitamin D 119.1IU	0%
Calcium 285.0mg	0%
Iron 13.8mg	0%
Potassium 633.9mg	0%

*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.

Source of Calories

Fat: 39.5%

Protein: 6.1%

Carbs: 54.4%