The vegetarian recipe for Vegetarian Egg Tarts – eggless:

servings – 20 tarts



  • 3 cups wheat flour
  • 150 g butter (dice)
  • 1/2 tsp salt
  • 1/3 cup ice water


  • 1/4 cup cream style sweet corn
  • 1/2 cups soaked coral grass (*soak coral grass in water for 4 hours and drain)
  • 1/4 cup roasted cashew nuts
  • 3 tbsp butter
  • 3 tbsp sugar
  • 1/4 tsp salt
  • 1 1/2 cup water



  1. Sieve wheat flour and salt into a mixing bowl.
  2. Add butter and quickly combine.
  3. Gradually add ice water and stir to combine.
  4. Wrap the dough in PE food wrapping film and refrigerate it for about 30 minutes.


  1. Blend all the filling ingredients until smooth and set aside.

Vegetarian Egg Tarts

  1. Remove the dough from the refrigerator and roll out the dough to a thickness of approximately 3mm.
  2. Cut out rounds with a round cutter, lay the pastry rounds into greased tart molds and gently press.
  3. Fill the tart shells with sweet corn mixture.
  4. Bake in a preheated oven at 180°c for about 30 minutes.
  5. Cool and serve.