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Non-Dairy Egg Tart or Custard

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Egg Tart

I used to call it leche flan pie but I think it’s also called Egg Pie and Oh! how I loved it. I couldn’t afford to buy it all the time because it was expensive for me. So when my lactose intolerant got worse I kissed it goodbye. In fact I had not have it for I don’t remember how long. Never really thought or fancied making it until lately when Francesco and I were invited by a friend for a dinner. The lady host told me that she “wanted to make a Filipino dessert with egg and milk”. Leche Flan. But she wasn’t confident because she had never had it.

We got so much eggs from our chicken and I don’t know how to use them anymore. Thanks to that lady, I got an idea what to do with all those eggs. I was originally going to make Leche Flan but I thought it’s too sweet and too rich and I can’t eat too much of it because it’s too rich. It’s just like eating only the icing on the cake. It makes you get tired of the taste so easily. So I thought I’d make a—- whatchamacallit? Egg pie? Well, go and ask Google. He knows everything.

Umm, yea, it’s called Egg Pie.

Well, as always, pastries call for milk and sugar combination so I had to modify it to solve my dietary issue–lactose intolerance.

Hubby came home from work and found this

Egg tart custard

What is it?

Egg Pie.

Few minutes later I found him in front of his computer with the whole egg pie on his lap with a big slice already gone.

No! You don’t eat it like that. It’s a—

You said it’s an egg pie, it’s a cake. Egg pie is with vegetables like a frittata (omelette).

Er — It’s a dessert.

I don’t know what to call it now.

Few days later, I bragged with my friends that I made that cake with egg and it’s like a custard. I just wanted to find out what they call it. And someone said, “Egg Tart custard” something.

That’s it!


For the Pastry

1.5 Cup All-purpose Flour (I used Self-raising flour and it came out well)
100g Soya Butter
1 Tbsp Water
0.25 Cup Sugar
Pinch of Salt

For the Tart
4 Organic Free-Range Eggs
2 Cups Soya Single Cream or 1.5C Double Cream diluted with 0.5 Cup of Soya Milk.
1 Cup Fructose or any unrefined brown sugar
1 tsp Lemon Zest


Mix flour, sugar and salt and rub the butter with your hands until it looks like breadcrumbs.

Add water little by little until it’s wet enough to form a ball out of the mixture.

If your room temperature is warm, refrigerate it. Otherwise set it aside.

Put the Soya Cream in a pot and warm it up for a minute or two.

In a large bowl, whisk the eggs.

Add the sugar and the soya cream.

Add the lemon zest.

Set aside.

Take the pastry ball and put in the middle of your baking dish, cake tin, or whatever you are using.

Flatten it out evenly by pressing the pastry with your fingers.

Pour the filling in and bake in a pre-heated oven at 350F/Gas 4 until the tart is firm. Mine took more than an hour until the middle got firm.

Let cool.


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