EGGLESS PASTRY TART
WITH PASTRY CREAM | FRUIT TARTS
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Eggless Tart with Pastry Cream – Something you can’t tell the difference that it has no eggs, the tart and the pastry cream. I am very pleased how the tart turned out. I don’t have a special tart casings, so I used my typical cupcake pans. You may use whatever that is available for you. The pastry cream tastes so good with a little lemon juice and cream cheese, so flavourful, great consistency and great for piping. Hope you’re inspired to make this tart. Enjoy!
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Ingredients:
You can make about 6-7 tarts.
Eggless Pastry Cream:
½ cup water
½ cup or 60g full cream milk
½ cup or 115g sugar (fine or castor)
¼ cup or 60g cream cheese
2 ½ tbsp corn starch
¼ tsp salt
Pinch of turmeric powder OR 2 drops of yellow food coloring
1 tsp lemon juice
1 tsp vanilla extract
Eggless Pastry Tart:
¼ cup or 60g cold butter
1 tbsp powdered sugar
1 cup or 125g all-purpose flour
¼ tsp salt
2 tbsp cold water
Top with:
Whipping cream
Fruits of your choice
Instructions:
Eggless Pastry Cream:
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In a small pot, add water, milk, sugar and cream cheese. In another bowl, add corn starch, pinch of turmeric powder* and salt, and give them a quick mix. Add the dry ingredients into the pot of mixtures. Give it a stir until the corn starch disappear. Keep stirring to prevent lumps.
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*if you do not like turmeric powder, alternatively you can add yellow food colorings.
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Cook the pot of mixtures over low heat until it is thickened. Stir the mixture continuously. Remove from the heat. Add the lemon juice and vanilla extract. Strain the mixture into a bowl
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Cover the pastry cream with cling film touching the mixture so that it doesn’t develop skin on the surface. Chill it at least 1 hour or overnight so that it’s completely cool.
Eggless Pastry Tart:
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In a food processor, add butter, powdered sugar, flour and salt. Pulse a few times until they become like sand.
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Add cold water and pulse few times again until they become a dough.
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Transfer the dough onto a dusted surface on a non-stick parchment paper. Form a ball and dust a little flour on top. Use another parchment paper to cover on top. Roll the dough flat for about 3-4 mm thick. I prefer to roll it flat first so that will be easier to cut into shape later.
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Refrigerate 2 hours or overnight so that the dough allow the gluten strands time to settle down and relax.
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After chilling, depending on the mould you have, for my mould I cut into strips and circles. Press down the dough to seal and smoothen the joints.
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Use a fork to poke the base to allow steam to escape and puffing up.
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Make a weight to put on the crust. In this case, I create my own way by using cupcake liners with beans.
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Bake in preheated oven at 160°C/320°F for 10 min, then remove the weight, and bake for another 10-12min until the crust achieve the brown you desire. Total bake is about 20-22 min.
9. Assemble the tart. Pipe the pastry cream and fill all the way up to the crust top. Then pipe some whipped cream on top (optional). Garnish with your choice of fruits. In this case, I used a varieties: strawberries, kiwi, mango and blueberries.
