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!
Osmanthus Soy Milk Egg Tarts
Prep time
Cook time
Total time
Author: Ann Low
Serves: 18 tarts
Ingredients
- 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 flour
Filling: - 70g Sugar
- 110g Boiling water
- 2 tbsp Dried Osmanthus
- 3 Eggs, about 65 - 70g each
- 200g Soya milk (reduced sugar)
Instructions
- Tart pastry - Cream butter, icing sugar and salt until fluffy.
- Add egg and vanilla extract and mix well.
- 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.
- 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.
- Filling - To make osmanthus sugar syrup
- 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.
- 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.
- Pour egg liquid mixture into tart shells and bake at preheated oven at 160 degrees for 25-30 minutes or until egg is set.
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- 桂花豆奶蛋挞
- 皮酥内陷幼滑还带有一阵阵的扑鼻桂花的香气
- 挞皮材料：约18个
- 牛油稍微软化后，加入糖霜和盐用打蛋器一起打至松发。加入鸡蛋和香草精搅拌均匀。
- 面粉过筛在桌面上，中间挖个洞，倒入搅拌好的牛油柔成均匀的面团，盖上面团休息30分钟。
- 取一部分面团（约30克）压入挞模里，多余面团用刮刀刮除。用叉刺孔，放预热烤箱，以180度烤约10分钟。
- 桂花糖水
- 70克 砂糖
- 110克 热开水
- 2 汤匙 桂花干
- 先把热开水和糖搅拌成糖水，加入桂花干搅匀，盖上桂花糖水至冷过滤备用。
- 桂花糖水
- 70克 砂糖
- 110克 热开水
- 2 汤匙 桂花干
- 先把热开水和糖搅拌成糖水，加入桂花干搅匀，盖上桂花糖水待凉后过滤备用。
- 蛋汁材料：
- 3粒 鸡蛋，约65-70克 一粒
- 200克 豆奶 （低糖份）
- 110克 桂花糖水
- 将鸡蛋和豆奶搅匀，加入桂花糖水，轻轻的搅至完全混合，
- 用萨过滤蛋汁，（过滤2-3次），隔去蛋液中的粒粒和泡沫，倒入皮挞内。
- 预热烤箱160度，烤25-30分钟，直到蛋液不会摇动，即可。
Enjoy!