Public recipe with member extras
Hong Kong-Style Soy Milk Egg Tarts
Flaky tart shells filled with a delicate, wobbly soy milk custard, a Hong Kong bakery staple.
Desserts & Confections · Asian Bakery-Style Pastry · Weekend Baking
What you need
Ingredients
- 1 batch Vegan Tart Crust or standard shortcrust pastry, for 12 tartlets
- 3 large Eggs
- 1/2 cup Sugar
- 1 cup Unsweetened Soy Milk
- 1/2 cup Hot Water
- 1/2 tsp Vanilla Extract
Method
Instructions
- Preheat oven to 375°F. Press the tart dough into 12 tartlet tins.
- Whisk the eggs and sugar together until smooth, without whipping in too much air.
- Whisk in the soy milk, hot water, and vanilla.
- Strain the custard through a fine sieve to remove any bubbles, then pour into the tart shells.
- Bake 18 to 20 minutes, until the custard is just set with a slight wobble in the center. Cool before serving.
From The Arrogant Hippie Culinary Journal: Soy Milk Edition by Aunesty Janssen
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