Dairy-Free Egg Tarts

These Dairy-Free Egg Tarts are a delightful twist on the classic Chinese dessert, featuring a silky filling made from plant-based ingredients. The flaky crust pairs perfectly with the creamy custard, making it a guilt-free indulgence for everyone to enjoy.

Ingredients

• All-purpose flour - 120 grams
• Coconut oil - 60 grams
• Powdered sugar - 30 grams
• Salt - 1/4 teaspoon
• Cold water - 2 to 3 tablespoons
• Silken tofu - 100 grams
• Almond milk - 100 ml
• Cornstarch - 2 tablespoons
• Maple syrup - 2 tablespoons
• Vanilla extract - 1 teaspoon
• Turmeric powder - 1/4 teaspoon

Steps

1. Preheat your oven to 180°C (350°F).
2. In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt.
3. Add the coconut oil to the flour mixture and mix until it resembles coarse crumbs.
4. Gradually add cold water, one tablespoon at a time, until the dough comes together.
5. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
6. While the dough is chilling, prepare the filling by blending the silken tofu, almond milk, cornstarch, maple syrup, vanilla extract, and turmeric powder until smooth.
7. Once the dough has chilled, roll it out on a floured surface to about 3mm thick.
8. Cut out circles of dough and gently press them into a greased muffin tin to form tart shells.
9. Pour the filling evenly into each tart shell, filling them about 3/4 full.
10. Bake in the preheated oven for 25-30 minutes, or until the filling is set and the edges of the crust are golden.
11. Let the tarts cool for a few minutes before carefully removing them from the muffin tin.
12. Serve warm or at room temperature.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 24 g
• Fiber: 2 g
• Sugar: 6 g
• Sodium: 90 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 6 g
• Unsaturated Fat: 2 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based protein from silken tofu.
• Lower in saturated fats compared to traditional egg tarts.

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