Vegan Classic Egg Tarts
Indulge in the creamy, delicate delight of Vegan Classic Egg Tarts, a plant-based twist on the beloved pastry that’s perfect for any occasion. Featuring a flaky, golden crust made from vegan butter and all-purpose flour, and filled with a luscious custard crafted from coconut milk, turmeric, and a hint of kala namak for that signature "eggy" flavor, these tarts deliver all the charm of the classic dessert without any animal products. The vibrant turmeric not only enhances the flavor but also provides a natural golden hue to the filling, while the vanilla extract lends a touch of warmth and sweetness. Simple to prepare and ready in just an hour, these vegan egg tarts are ideal for brunch gatherings, afternoon tea, or a plant-based treat to share with friends and family.
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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)
Directions
Step 1
1. Preheat your oven to 180°C (350°F) and lightly grease a muffin tin.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
5. Carefully press each circle of dough into the muffin tin cups, ensuring there are no tears.
Step 6
6. In a saucepan, combine coconut milk, cornstarch, sugar, and turmeric powder, whisking until smooth.
Step 7
7. Heat the mixture over medium heat, stirring continuously until it thickens. This should take about 5-7 minutes.
Step 8
8. Remove the mixture from heat and stir in the vanilla extract and kala namak. Let it cool slightly.
Step 9
9. Pour the filling into the prepared tart shells, filling each one to just below the edge.
Step 10
10. Bake in the preheated oven for 25-30 minutes, or until the edges are golden and the filling is set.
Step 11
11. Allow the tarts to cool in the muffin tin before transferring them to a wire rack to cool completely.
Step 12
12. Serve warm or at room temperature and enjoy your vegan egg tarts!
Nutrition Facts
| Serving size | (958.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2443.4 |
| Total Fat 101.8g | 0% |
| Saturated Fat 63.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1367.2mg | 0% |
| Total Carbohydrate 341.7g | 0% |
| Dietary Fiber 7.3g | 0% |
| Total Sugars 128.9g | |
| Protein 26.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 65.2mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 677.4mg | 0% |
Source of Calories