Almond Soya Milk Egg Tarts

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I was seriously craving for some egg tarts. I have not been doing dim sum stuff and pau for quite sometime but of all, I miss my egg tarts the most! And for those who know me, I would usually settle my craving by whipping up that particular food myself (^-^) So here we are, silky and yummy egg tarts, and not just the normal egg tarts but I did Almond Soya Milk Egg Tarts, combining my 2 other favourites, almond and soya milk.

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I have adapted the recipe largely from Cass’ blog. I have previously baked egg tarts several times, including Portuguese egg tarts. I would blind-bake the tarts first and for this recipe, it was the first time, the tart shells were not blind-baked.  Glad that the tarts turned out nice. Love the buttery texture, yet with the right crumbly and flaky bite. I must confess too that this time round I have also put in the least efforts in “shaping” the dough. I just simply rolled a ball into each mould and pressed and pressed and pressed. (Previously, I would roll into a small ball, flatten it using a flat-based plate. put the flattened dough over a mould and use another mould to press it down into the first mould.) Was so relieved to see the tart shells turned out decently shaped.

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I was also thrilled at the soy milk egg layer turning out so silky and smooth (^-^) Otherwise, I must contemplate to tell myself that the egg tarts are “Portuguese” style if the tops did not turn out smooth.  (#^^#) The firmness of the custard layer was also just perfect.

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For the tart shells

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225g plain flour (sifted)
125g unsalted butter (softened to room temp.)
35g icing sugar
1 egg (I used a 60g egg)

1. Using a stand mixer, beat the butter till creamy. Add in the icing sugar in two additions. Continue to beat till fluffy and pale in colour.
2. Lower the speed of the mixer, add in the beaten egg to the batter in two additions. Add in the sifted flour slowly, also in two additions. Beat till a dough is formed.
3. Roll the dough into balls of 24g each (for about 18 pieces of tarts) Mine was 33g each as my tart moulds are bigger and I got 14 tarts. Place each ball into the tart mould and press evenly. You may use another mould on top to press down the dough.

For the soy milk egg custard

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3 eggs (about 60g each)
100g caster sugar (I reduced to 70g as I used sweetened soya milk)
100g hot water
210g unsweetened soy milk (I used sweetened milk and almond flavoured)
*Have read in another blog where the blogger has kindly shared her personal experience that using the non-chilled type of soy milk would be better, otherwise, she said the custard mixture might not coagulate. As I wanted the almond-flavoured soy milk, I managed to get only the chilled one and luckily, I did not face the issue.


1. Dissolve the sugar in the hot water. Stir to make sure the sugar is completely dissolved. Leave to cool.
2. Mix the eggs and soy milk together. Whisk in the sugar syrup. Whisk till well-mixed.
3. Sieve the egg custard (I sieved the mixture 3 times) to remove lumps and bubbles into the tart shells.
4. Bake in preheated oven of 160 deg C for 25-30 minutes, till the egg custard does not wobble much. *I like to bake till the egg custard is not firmed nor browned but does not wobble much. Do not worry about the custard being uncooked as when after removed from oven, the heat from the tarts will continue to cook the custard and it will firm up a while later.
5. Leave the tarts to cool in the moulds. It is easier to unmould when the tarts are cooled.

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Gentle notes:
*There is no need to grease the moulds when doing tarts.
*When pouring in the egg mixture, be careful not to drip over the shells onto the moulds, as the mixture will stick the tarts to the moulds making it harder to be removed when the tarts are baked.

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Arghhh!!! Why am I blogging this now? Started my craving all over again!

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