I love eating egg tarts that you can find at the Chinese pastry shops, dim sum restaurants or market kuih stalls. There are two types of pastry, flaky and buttery ~ in fact I love both. So when I saw Cass made her healthy Soy Milk Egg Tarts sometime ago, I immediately fell in love with it. I told myself I’ve to make it soon. To make the tarts a bit more special, I tweaked the recipe by adding osmanthus sugar syrup to the custard. The colour of the custard wasn’t very appealing, it was a little bit grey due to the greyish tint of the soy milk. Soy milk is not purely white compared to the fresh milk but the bonus is that the smooth egg tart had a sweet scent of osmanthus fragrance with every bite. Love eating them warm, with the crispy base and smooth custard. Perfect to go with a cup of osmanthus tea!