Vegan Classic Egg Tart

Indulge in the creamy, custard-like goodness of this Vegan Classic Egg Tart, a delightful plant-based twist on a beloved dessert that captures all the essence of the traditional favorite. Featuring a flaky, buttery crust made with vegan butter and a lusciously smooth filling crafted from silken tofu, coconut cream, and a hint of turmeric for that iconic golden hue, this dairy- and egg-free treat is as delicious as it is visually stunning. Enhanced with the distinctive savory note of black salt (Kala Namak) and the natural sweetness of maple syrup, each bite offers the perfect blend of richness and lightness. Perfectly suited for brunch spreads, afternoon tea, or elegant desserts, this tart is easy to make and sure to impress even the most discerning palates. Ready in just an hour with minimal effort, this vegan dessert offers a guilt-free indulgence that’s ideal for any occasion!

Nutriscore Rating: 54/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 8

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Preheat your oven to 180°C (350°F).

Step 4

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.

Step 5

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.

Step 6

For the filling, blend the silken tofu, coconut cream, and maple syrup in a blender until smooth and creamy.

Step 7

Add the turmeric powder, vanilla extract, cornstarch, and black salt to the tofu mixture, and blend again until well combined.

Step 8

Pour the filling into the pre-baked tart shell, smoothing the surface with a spatula.

Step 9

Bake the tart in the preheated oven for 20-25 minutes, or until the filling is set but slightly jiggly in the center.

Step 10

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.

Step 11

Once set, remove the tart from the pan, slice, and serve. Enjoy your Vegan Classic Egg Tart!

Nutrition Facts

Serving size	(900.1g)

Amount per serving	% Daily Value*
Calories	2485.6

Total Fat 113.0g	0%
Saturated Fat 46.5g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 1703.4mg	0%
Total Carbohydrate 329.5g	0%
Dietary Fiber 6.3g	0%
Total Sugars 168.1g
Protein 37.2g	0%

Vitamin D 0IU	0%
Calcium 1088.7mg	0%
Iron 13.2mg	0%
Potassium 792.7mg	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: 40.9%

Protein: 6.0%

Carbs: 53.1%