Chinese Style Egg Custard Tart

A classic, the Egg Custard Tart, but without Eggs!

Chinese Style Egg Custard Tart
Time 30 mins | Makes 20


  • 2 cups Spelt Flour
  • 1 tsp Salt
  • 2 tbsp Coconut Sugar
  • 1/2 cup Solid Coconut Oil
  • 6 tbsp Water


  • 1 cup Almond Milk
  • 2 1/2 tbsp Cornflour
  • 1 1/4 cup Coconut Cream
  • 3 tbsp Maple Syrup
  • 2 tbsp vanilla
  • 1/2 tsp Turmeric
  • 1/4 tsp each Cinnamon, Ginger
  • 1/8 tsp each Cloves, Nutmeg


First preheat the oven to 200°C.

Start by making the Pastry. First mix the flour, salt and sugar in a bowl then rub in the solid coconut oil until the mixture resembles bread crumbs. Next mix in the water to form a soft dough. Roll out the dough till fairly thin and cut out small circles of pastry and press into an oiled muffin tin. Finally prick the bottoms with a fork and bake for 15 mins. Cook till slightly browned and then leave to cool a little before removing from the tin.

To make the Custard first put the milk in a pan and whisk in the cornflour. Next whisk in the remainder of the ingredients and put the mixture onto a medium high heat. Continue stirring over the heat until thick. Pour the Custard into the tart shells and chill in the fridge till set.

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