Alright, let’s talk about them vegan egg tarts. You know, those little sweet things you eat for dessert? Yeah, them. Now, I ain’t no fancy cook, but I figured out how to make ’em without no eggs. Eggs is expensive these days, you know? And some folks just don’t eat ’em, so this here recipe works for everyone.
First off, you gotta make the crust. I use flour, you know, the regular kind. And some oil, just a little bit. And water. Mix it all up ’til it’s like dough. Don’t make it too sticky, though, or it’ll be a mess. Then you roll it out, flat and thin, and put it in them little tart pans. You can buy them pans at the store, they ain’t expensive. You can find them almost anywhere, any grocery store or even them big shops where you get everything.
Now, for the filling, that’s the tricky part. No eggs, remember? So, what I do is, I use lentils. Yeah, them little bean things. You gotta cook ’em first, though, ’til they’re soft. Then you blend ’em up ’til they’re smooth, like baby food. You gotta use a blender or something like that. I got one on sale last year, real cheap. You add some sugar, of course, gotta make it sweet. And some milk, the kind that don’t come from cows, you know, like almond milk or soy milk. They sell it at the store too, in them cartons.
- Crust: Flour, oil, water
- Filling: Cooked lentils (blended smooth), sugar, plant-based milk
Then, you add a little somethin’ to make it yellow, like them real egg tarts. I use a little bit of turmeric. It’s a spice, you know, like pepper. You can find it with the other spices at the store. Just a pinch, don’t put too much or it’ll taste funny. And a little bit of somethin’ to make it thick, like cornstarch. Mix it all up real good, and then pour it into them tart shells you made earlier.
Bake ’em in the oven ’til they’re set. You know, ’til they don’t jiggle no more. It takes about half an hour, maybe a little more, maybe a little less. Ovens are all different, you gotta watch ’em. When they are done, they will be a pretty yellow. And smell real good too! Make sure they don’t burn though, that ain’t good eating.
Let ’em cool a bit before you eat ’em, or you’ll burn your mouth. They’re good warm or cold, doesn’t matter. They look a bit different from the regular egg tarts, the color is a bit off, but they taste just as good, maybe even better! I like to eat them when I have my tea. And my grandkids, they like ‘em too. That is always a good thing. Kids this days, they don’t eat just anything you give ‘em.
Now, some folks, they use other things instead of lentils. Like chickpeas, you know, them other little bean things. Or even rice flour. You can try that too, if you want. It’s all the same, really. Just gotta make it thick and sweet and yellow. And make sure it don’t taste like beans. That’s the key. No one wants a bean-flavored egg tart. You want that smooth, sweet taste. That’s why you blend the lentils real good.
And don’t overcook the filling, that’s important too. If you cook it too long, it gets all grainy and nasty. You gotta cook it slow and gentle, you know, like you’re taking care of a baby. You can use a double boiler, that helps. But if you don’t have one, just be careful with the heat. Low and slow, that’s the way to go. You want it smooth and creamy, not lumpy and bumpy.
So, there you have it. Vegan egg tarts, easy as pie. Even an old woman like me can make ’em. You try it, you’ll see. They’re good for you, too, well, maybe not good for you, but not too bad, you know? Better than them store-bought ones, full of all them chemicals and whatnot. And cheaper, too, which is the most important thing, right?
Important tip: Don’t be scared to try new things, even if it seems strange. And if you mess up the first time, don’t worry. Just try again. That’s how you learn, you know. Even I mess up sometimes.
So, next time you want something sweet, make these vegan egg tarts. They are easy peasy and don’t cost much. And everyone will think you are a great cook, even if you aren’t!
Tags: [vegan, egg tart, recipe, dessert, plant-based, baking, Chinese, custard, easy recipe, dairy-free]
