Hong Kong-style “egg” tarts are a snack straight from my childhood. My mouth starts watering automatically when I see someone enjoying one. I used to think that creating a vegan version of this treat was next to impossible.

But then, as luck would have it, while watching a recipe video for making bao buns, I noticed the chef crafting the “custard” filling without eggs as the main ingredient. That’s when my creative side kicked in, and I decided to give this recipe a try without using any eggs. To my delight, it turned out to be a resounding success.

I also experimented with another version using sweet potatoes. Honestly, I prefer the look of the sweet potato version, as the “egg” layer appears even shinier. But when it comes to a quick and simple recipe, nothing beats this lion powder version.

If you can’t find lion powder in your area, stay tuned for my sweet potato version in the future.

Now, let’s dive into this recipe together!

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Preptime: 10 MIN

Cook Time: 20 MIN

Total Time: 30 MIN

Servings: 10

Ingredients:

• 10 egg tart shells
• 25g all purpose flour
• 25 cornstarch
• 25g lion powder
• 50g vegan condensed milk
• 15g sugar
• 100ml vegan milk
• 50g coconut milk
• 100ml water
• a pinch of salt

Instructions:

1. Mix the flour, cornstarch, and lion powder well together then add the wet ingredients
2. Shift the "egg" mixture using a colander to remove any lumps
3. Lay the tart shells on a baking tray then pour the "egg" mixture upto 3/4 of the shell
4. Bake the tarts in a preheated oven at 240ºC for 15 to 20 minutes