These Vegan Chinese “Egg” Tarts are made with a flaky and buttery crust paired with a custard-like filling. They are a fun twist to regular Chinese Egg Tarts.
My dad only had 1 day off during the weekdays from work. Even so, it’ll be a busy day for him where he would catch up with any housework that needs to be done and he would use that day to drive my mom to the Chinatown in Boston (my mom has a fear of driving highways).
If I was home, I almost always tag along so I can ask if we can drop by one of the Chinese bakeries downtown for some baked goods after grocery shopping. Other than pineapple buns, my next favorite was egg tarts. I love their flaky layers where even if you take the tiniest bite there would be crumbs all around you and lightly sweetened filling. My mom would buy each of us 2 each and I would stand on my tippy toes to watch the bakers wrap them in a box for us, hoping they won’t smush any of them.
I’ll hold onto the box, sitting in the back seat with my mom, excited to get back home to have one and also trying to be careful not to fall asleep on the car ride back and drop the box by an accident. When we get home and if both of my siblings are home as well, they would eat both of them immediately. I, on the other hand, would save one and put it in the fridge to have it as a snack or dessert the next day when I am home from school.
I would listen as my sister/brother complained that they should’ve saved one too or that we should’ve got more, but I like that we don’t buy too many. That way every time we have it, it’s more special. It’s the little things, those small moments when we look back and appreciate the most. Do you have a favorite childhood food that makes you reminisce the most?
I made a vegan version of traditional Chinese “Egg” Tarts. The layers are flaky and buttery and the filling is similar to custard. You would not know these tarts are vegan at all!
Ready to make these Vegan Chinese “Egg” Tarts? Let’s get started!
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These Vegan Chinese “Egg” Tarts are made with a flaky and buttery crust paired with a custard-like filling. They are a fun twist to regular Chinese Egg Tarts.
Ingredients
Crust
- Butter Dough
- 125g (1 cup) organic all-purpose flour
- 113g (½ cup) cold vegan, unsalted butter
- pinch of salt
- Water Dough
- 125g (1 cup) organic all-purpose flour
- 1 tbsp organic cane sugar
- 1 tbsp cold vegan, unsalted butter
- 3 ½–4 tbsp cold water
Filling
-1 ⅓ cup full-fat coconut milk
-2 tsp custard powder
-¼ cup organic cane sugar
-½ tsp agar agar powder
-a few drops of Natural Vegan Food Coloring (optional for color)
Instructions
- Prepare the butter dough. Add the flour, butter and salt to a bowl. Combine and knead the dough until smooth. Form into a flattened disc. Cover with plastic wrap and refrigerate for 20 minutes.
- Prepare the water dough. Add the flour, sugar, butter, and water to a bowl and combine. Knead the dough until smooth. Add 1 tsp of water at a time if the dough is too dry. Form into a flattened disc. Cover with plastic and refrigerate for 20 minutes.
- After 20 minutes, remove both doughs from the refrigerator. Flour a clean, dry surface. Place the butter dough on the surface first. Top with the water dough. Flour your rolling pin and roll the dough into a rectangular shape. Using a scraper, fold the dough into thirds (short side). Roll the dough into a rectangular shape again. Fold the dough into thirds three more times. After the last roll, cover the dough and refrigerate again for 30 minutes.
- Preheat the oven to 350 degrees F.
- After 30 minutes, roll the dough out until about ⅓ cm thick. Using a round cookie cutter about the size of your tart pans (mine are about 2 inches wide, but you can use any small tart pans you like). Cut the dough and press them into the tart pans, making sure all the sides of the tart pans are evenly coated with the dough. Repeat until all the dough is used up. Add the finished tart pans onto a baking sheet pan.
- Bake the tarts for 18-20 minutes.
- Meanwhile, make the filling. Combine all the ingredients for the filling to a saucepan. Whisk the filling until all the ingredients are smooth and well-combined. Heat the saucepan over medium heat. Continue to stir until the filling starts to thicken. Turn off heat.
- Once the tarts finish baking, allow them to cool for 10 minutes. Pour the filling into the tart pans. Carefully transfer the tarts to a refrigerator and allow the filling to set for about 1 hour. Serve and enjoy!
Keywords: chinese egg tarts, chinese recipes, chinese dessert, vegan tarts
Hi Helen, thank you for sharing this vegan chinese egg taart recipe! I am definately a fan of this egg taart too but I stopped eating this when I become vegan. So for sure I will try this. Have a question though, could I replace the coconut milk with cashwew milk? Would the flavour and texture be different?
Thank you
Hi Nana! I hope you are doing well! I do not recommend subbing the coconut milk because it is one of the ingredients that enhances the flavors of the tart and makes it creamier. Cashew milk is not as rich and creamy as coconut milk. Let me know if you have any other questions!