Vegan egg tarts

Time

55 min

SErves

12 pieces

Calories

127 kcal

Carbs

17g

Protein

2g

Fat

5g

Ingredients

For the dough

  • Line 1 muffin tin for 12 muffins with paper liners
  • 150 g gf flour, light
  • 60ml of water
  • 40 g coconut oil
  • 22 g coconut blossom sugar
  • 1 tbsp xylitol (sugar substitute) – grind finely in a blender
  • 1/3 tsp kala namak (sulphur salt)

For the filling

  • 50 g cashew nuts
  • 280 ml oat milk
  • 20 g agave syrup
  • 3 tbsp organic cornstarch
  • ½ tsp turmeric powder
  • ½ tsp Kala Namak
  • 1/3 tsp vanilla powder

Instructions

Sulphur salt gives these delicious egg tarts an almost perfect egg aroma. They are also pleasantly sweet and have a great consistency. A truly delicious Asian dessert.

Step 1

For the dough, put all the ingredients – except xylitol – in a bowl and knead into a smooth dough with your hands.

Wrap the dough in cling film and set aside for 15 minutes.

Step 2

Preheat the oven to 170°C fan oven; provide a grid.

Step 3

For the filling, finely puree all the ingredients – except the cornstarch – in a blender.

Then put it in a saucepan, bring it to a boil and immediately remove it from the stove.

Step 4

Unwrap the dough from the foil and divide into 12 equal pieces.

Press 1 piece of dough into each of the molds with a 2.0 cm high edge.

Step 5

When the filling has cooled down a bit, mix the starch with 3 tablespoons of water, add to the filling and mix well. Then distribute among the 12 ramekins, place the muffin tin on the wire shelf and bake in the oven for 20 minutes.

Step 6

Then remove from the oven and let cool completely.

Step 7

Enjoy the vegan egg cakes dusted with xylitol powder.

Vegan egg tarts
© ZDG/nigelcrane
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