Helen Au is the creator and author of the vegan blog “With Helen”. This Vegan Flaky, Buttery Chinese “Egg” Tart recipe is an exclusive recipe from her new book, Cozy Vegan Pies and Tarts.
Vegan Flaky, Buttery Chinese “Egg” Tarts
You cannot walk into a Chinese bakery without getting a Chinese egg tart. It is one of the foods I missed the most when I went vegan . . . but fear no more. These egg tarts taste just like an authentic Chinese bakery’s version, with a buttery and flaky crust filled with a sweet and creamy custard that will leave you reaching for another.
How to make these Vegan “Egg” Tarts
Vegan Flaky, Buttery Chinese “Egg” Tarts
Ingredients
For the Crust
- Vegan butter - for greasing pans
- All-purpose flour - for dusting
- 1 vegan pie crust - unbaked
For the Glaze
- 10 ml 1/2 tbsp maple syrup
- 28 g 2 tbsp unsalted vegan butter, melted
For the Filling
- 500 ml 2 cups unsweetened oat milk (or soy milk)
- 250 ml 1 cup vegan evaporated milk
- 40 g 3 tbsp vegan coconut custard powder
- 150 g 3/4 cup cane sugar
- 1/8 tsp kala namak salt - see Note
- Dash of turmeric powder - optional
- 3/4 tsp agar-agar powder + 8 ml - 1/2 tbsp cold water, combined
Instructions
- Make the vegan pie crust but don’t bake it. Take the dough out of the refrigerator and divide it into twelve pieces. Place one of the pieces of dough on the center of the parchment paper. Lightly flour it and cover with a second sheet of parchment paper. Roll the dough into a round shape that’s 4 inches (10 cm) in diameter. Carefully transfer the dough into one of the buttered pans. There should be some dough hanging over. Trim off the excess dough to a 1⁄4-inch (6-mm) overhang. Fold the overhang dough under itself and pinch the crust to make a decorative edge crust. Repeat this step with the remaining dough. Transfer the pans to the freezer for 5 minutes.
- To make the glaze, add the maple syrup and vegan butter to a small bowl and mix well. Brush the crusts with the glaze. Add a sheet of parchment paper to the middle of the pie crusts and add pie weights or dried beans. Bake for 13 to 15 minutes, or until lightly golden. Remove the crusts from the oven and let them cool completely before adding the filling.
- To make the filling, add the oat milk, vegan evaporated milk, custard powder, cane sugar, kala namak salt and turmeric powder (if using) to a saucepan over medium heat. Whisk until all the ingredients are well combined and there are no lumps visible. Add the agar-agar slurry and stir for 1 minute, or until it starts to thicken slightly. Pour the filling into the crusts. Let them cool for 10 minutes before transferring them to the refrigerator to set for 2 hours or overnight.
Notes
- This is a must-have for the “eggy” taste of traditional Chinese egg tarts. It’s also known as Himalayan black salt.
About the author
Helen Au is the creator of the popular vegan blog With Helen, formerly A StepFull of You. She is originally from Boston, Massachusetts. Be sure to follow her on Instagram to see more of her creations.
About the book
Master the Art of the Perfect Vegan Pie
Going vegan doesn’t mean giving up flaky pie crusts and delicious tarts! With this outstanding collection of comforting recipes, it’s easy as can be to make delectable plant-based pastries that your family and friends will rave about.
Whether you’re looking for a classic childhood favorite, a no-bake tart for a hot summer day or a savory galette for a quick yet elegant dinner, Helen Au of With Helen has the perfect recipe for you.
Packed with beginner-friendly treats and featuring a variety of tested-and-true crust recipes― including gluten-free and refined sugar-free options― this is the only guide you’ll ever need to make the perfect vegan pie every time.
Disclaimer: the cookbooks we feature are independently selected by our Best of Vegan editors and are in no way sponsored by the author and/or the publisher. All content is used with permission. This post may contain affiliate links, which means that we receive a small commission on select linked items you purchase (at no extra cost to you).
PIN/SAVE/SHARE THIS RECIPE:
Loved this recipe!