Dairy-Free Classic Egg Tart

Delight in the timeless charm of a 'Dairy-Free Classic Egg Tart,' a modern twist on a beloved pastry. This recipe swaps traditional dairy with creamy coconut milk, delivering a luscious, velvety filling that pairs beautifully with the crumbly, lightly sweetened shortcrust. Perfectly baked to a golden finish, these tarts are irresistibly smooth and aromatic with a hint of vanilla. With just 25 minutes of prep time, this recipe is a breeze to make and caters to lactose-free diners without compromising on flavor. Serve them warm or at room temperature for an indulgent dessert or a crowd-pleasing teatime treat. The combination of flaky crust and dairy-free custard ensures these tarts remain a guilt-free pleasure for everyone to enjoy!

Nutriscore Rating: 59/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Remove from heat and stir in 1 teaspoon of vanilla extract. Set aside to cool slightly.

Step 6

In another bowl, beat 3 eggs and slowly combine them with the cooled coconut milk mixture, whisking continuously to prevent curdling.

Step 7

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.

Step 8

Pour the coconut egg mixture evenly into the pastry cases until just below the edge of the pastry.

Step 9

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.

Step 10

Remove from the oven and allow to cool in the tin for 10 minutes. Carefully transfer to a wire rack to cool completely.

Step 11

Serve warm or at room temperature for the best flavor.

Nutrition Facts

Serving size	(849.0g)

Amount per serving	% Daily Value*
Calories	2499.3

Total Fat 123.6g	0%
Saturated Fat 33.0g	0%
Polyunsaturated Fat 1.7g
Cholesterol 754mg	0%
Sodium 347.0mg	0%
Total Carbohydrate 302.3g	0%
Dietary Fiber 5.4g	0%
Total Sugars 145.5g
Protein 45.4g	0%

Vitamin D 171IU	0%
Calcium 148.2mg	0%
Iron 12.7mg	0%
Potassium 674.4mg	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: 44.4%

Protein: 7.3%

Carbs: 48.3%