Vegan Chinese Egg Tarts

This article features a recipe for vegan Chinese egg tarts that replicates the traditional texture and flavor of classic bakery versions. The custard filling is smooth, lightly sweet, and creamy, while the crust remains crisp and buttery. Kala namak, or black salt, is used to give the tarts their familiar eggy taste without the need for eggs. The recipe comes from the cookbook "Cozy Vegan Pies and Tarts" by Helen Au, utilizing ingredients like oat milk, vegan evaporated milk, and coconut custard powder to achieve the desired texture.

Chinese egg tarts have a rich history, with variations found in different cultures around the world. These vegan versions allow individuals to enjoy the familiar flavors and textures of traditional egg tarts without dairy or eggs. The recipe is versatile, making it suitable for desserts, snacks, or serving with tea or coffee, and is perfect for sharing with friends and family due to making twelve tartlets.