Osmanthus Soy Milk Egg Tarts
Prep time: 
Cook time: 
Total time: 
Serves: 18 tarts
  • Tart Pastry - makes about 18 tart shells[/b]
  • 120g Butter,slightly softened
  • 60g Icing sugar, sieved
  • ¼ tsp Salt
  • 1½ Egg, lightly beaten, about 90g
  • ½ tsp Vanilla extract
  • 300g Plain flourFilling:
  • 70g Sugar
  • 110g Boiling water
  • 2 tbsp Dried Osmanthus
  • 3 Eggs, about 65 - 70g each
  • 200g Soya milk (reduced sugar)
  1. Tart pastry - Cream butter, icing sugar and salt until fluffy.
  2. Add egg and vanilla extract and mix well.
  3. Sift flour onto the worktop and make a hole in the center. Add in the butter mixture. Knead to soft dough, cover and set aside for about 30 minutes.
  4. Press a small piece of dough (30g) into each greased tart tin. Trim the edges with a sharp knife. Prick holes with a fork. (please refer this step from my previous post Potato Pie) Bake at preheated oven 180 degrees C for 10 minutes.
  5. Filling - To make osmanthus sugar syrup
  6. Mix boiling water with sugar. Stir well till sugar dissolved and add dried osmanthus into it. Stir well again and cover with cling wrap or a lid until osmanthus sugar syrup cooled down, strain well and set aside.
  7. In a large bowl or cup, stir eggs and soy milk well, then add the osmanthus sugar syrup (110g) into it. Gently stir well again and pass egg liquid mixture through a fine sieve two to three times.
  8. Pour egg liquid mixture into tart shells and bake at preheated oven at 160 degrees for 25-30 minutes or until egg is set.
Recipe by Anncoo Journal at https://www.anncoojournal.com/osmanthus-soy-milk-egg-tarts/