Loading, stay loose.
Breadcrumbs  | Paneer | Indian Mint Sauce | Kashmiri Plant Kebabs | Tofu Bhuna | No-bake flapjacks | Onion Salad | Mushroom Bhajii | Jerk Cauliflower | Plant-Based Chilli Burger | Tofu Vindaloo | Tofu Tikka Masala | Vegetable Balti | Caribbean Vegetable Curry | Tofu and Coconut Curry | Murgh Makhani | Balti Tofu Curry | Thai Sticky Tofu | Speedy Lentil Curry | Chickpea Vindaloo | Tofu Balti | Tofu Pathia | Vegetable Samosa | Chickpea and Cauliflower Curry | Sweet and Sour Tofu | Sweet Potato and Pepper Chilli | Mint Lassi | Tofu Biryani | Tofu Katsu Curry | Tofu Fire Phall | Vegan Spice Shepherd’s Pie | Sheek Kebab | Tofu Tikka | Banana Tofu Curry | Tofu Pasanda | Vegan Dhansak | Tofu Korma | Thai Red Tofu Curry | Tofu Naga | Key Lime Pie | Cauliflower Wings | Tofu Phall | Shami Kebab | Tofu Madras | Tofu Rogan Josh | Cashew Chilli | Pompey Bad Boy Chilli | Plant-based Chilli Con Carne | Plant-based Chilli Dog | Fake Beef Chilli | Red-Hot Chilli | Curried Potatoes | Veggie Chilli | Spicy Sweet Potato Naga | Spicy Courgette Soup | Green Masala Tofu Curry | Vegetable Dhansak | Chilli Pickle | Vegetarian Biryani | Spiced Fruit Salad | Spicy Buffalo Cauliflower Wings | Spicy Beans on Toast | Banana Spring Rolls | Curried Chickpeas | Sweet Potato Curry with Spinach and Chickpeas | Spicy Parsnip Soup | Very Spicy Chickpeas | Vegetable Curry | Kulfi | Red Chilli Relish | Vegetable and Chickpea Korma | Smoky Spiced Veggie Rice | Lite Onion Bhajii | Vegan Mushroom Pate | Fire Juice | Mushroom Soup | Broccoli Korma | Butternut Squash Coconut Curry | Five-spice Vegetable Stir-fry | Chinese Egg Tarts | Sticky Jerk Tofu with Mango Slaw  |

Print

Chinese Egg Tarts

Sweet and tasty Chinese egg tarts
Prep: 40 mins
Cook: 20 mins
Yields: 4-6 Servings
Heat: 1/5 heat rating
Rating: 3/5 3 stars

Vegetarian

May contain milk May contain eggs May contain gluten May contain lupin

Carbon Rating B

Photo soon spice fans

First preheat oven to 200 C / Gas mark 6.

Meanwhile in a large bowl mix the flour and salt together.

Now rub in the butter/margarine until the mixture resembles coarse crumbs.

In a small bowl, beat the egg with the cold water.

Stir the egg mixture into the flour mixture until you form the soft dough.

Wrap with cling film and refrigerate for 30 minutes.

When ready divide dough in half.

Roll each half out to 3mm thickness.

Using an 8.5cm fluted round cutter, cut out 22 rounds.

Gently press dough into lightly greased 7cm tart tins.

Next in a saucepan over low heat, stir water and sugar until sugar dissolves.

Now measure 280ml of the resulting syrup and set aside to cool.

In a large bowl combine the eggs, evaporated milk, and vanilla extract.

Beat until smooth.

Strain into reserved syrup and mix well.

Pour into prepared tart cases.

Bake in the oven for 20 minutes, or until pastry is golden brown and filling is set.

Ingredients

250 g Plain Flour
Salt
140 g Butter, diced
5 tbsp Icing Sugar
1 Egg
2 tbsp Water
250 ml Water
160 g Caster Sugar
3 Free-range Medium Eggs
100 ml Evaporated Milk
¼ tsp Vanilla Extract

Print