Breakfast & Brunch
This vegan egg tart recipe delivers all the golden, flaky perfection of traditional versions—just without a single egg or dairy ingredient. The secret lies in a crisp, buttery vegan pastry that hugs a silky tofu custard filling, creating that signature creamy yet slightly firm texture.
I've perfected this recipe after countless test batches, ensuring every bite delivers that satisfying contrast between crisp crust and velvety center.
The flaky pastry starts with a simple vegan shortcrust dough made with cold butter and aquafaba (chickpea brine) as the egg substitute.
This combination creates the same tender, melt-in-your-mouth layers as traditional egg tarts, while the tofu filling gets its signature texture from blending silken tofu with a touch of cornstarch and vanilla. The result? A custard that's rich, slightly sweet, and holds its shape when baked.
What makes this recipe truly special is how it captures the essence of the original while adapting it for plant-based diets. The golden crust achieves that perfect balance of crispness and tenderness, while the tofu filling delivers all the creamy satisfaction without any animal products.
Each tart has that satisfying snap when you bite through the crust, followed by smooth, custardy filling that melts on your tongue.
Perfect for brunch, dessert, or even a snack, these vegan egg tarts are so good that even non-vegans won't miss the traditional version. The recipe yields about 12 individual tarts, making them ideal for sharing or meal prep. Let's get started on creating your plant-based egg tart masterpiece.
Ingredients for vegan egg tart
Twelve golden tarts with crisp pastry and velvety tofu filling—all plant-powered.
| Ingredient | Amount | Notes |
|---|---|---|
| Vegan Shortening 🧈 | ¾ cup | Cold, for flaky layers |
| All-Purpose Flour 🌾 | 2 cups | Sifted for light texture |
| Ice Water 💧 | ¼ cup | Chilled for crisp crust |
| Aquafaba 🥜 | ½ cup | From chickpea brine |
| Silken Tofu 🧀 | 1 lb | Extra firm preferred |
| Granulated Sugar 🍚 | ⅓ cup | For sweet custard |
| Cornstarch 🌾 | 0.17 cup | For custard firmness |
| Vanilla Extract 🌸 | 1 tbsp | Pure vanilla preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Coconut Oil 🫒 | 1 tbsp | For greasing tarts |
| Plant-Based Milk 🥛 | ¼ cup | For brushing crust |
| Turbinado Sugar 🍚 | ¼ cup | For topping crust |
The vegan shortening is non-negotiable here—Miyoko's or Earth Balance make the best flaky crust. I grab mine at Whole Foods or Trader Joe's where it stays cold in the refrigerated section. For the aquafaba, save the brine from a can of chickpeas—it's free and works better than store-bought. The silken tofu should be extra firm (not soft), and I always check the package for expiration since it's perishable. If you can't find it, soy milk blended with cornstarch works in a pinch, though the texture won't be identical.
No aquafaba? Flax eggs (1 tbsp ground flax + 3 tbsp water) can replace it, but you'll need 3 for this recipe. Short on turbinado sugar? Brown sugar works fine—just sprinkle it more generously. The cornstarch is crucial for that custardy texture, so don't skip it. For the pastry, if you can't find vegan shortening, coconut oil solidified in the fridge is a decent substitute, though it won't be quite as flaky. The plant-based milk for brushing should be unsweetened—oat or almond work best.
The dough must stay cold—wrap it in plastic and refrigerate for at least 1 hour before rolling. The tofu filling can be prepped a day ahead and stored in the fridge. For the tarts, I use 6-inch tart pans lined with parchment circles—no need to grease if you do it right. These keep for 3 days in the fridge, but honestly, they're best eaten fresh. Freeze the unbaked tarts for up to 2 months—bake straight from frozen, adding 5-10 minutes to the time.
Why You'll Love This Recipe
- No-Fuss Dough: I swear by that vegan shortening—it’s the secret to a flaky crust that actually holds together without fuss. Just mix flour, ice water, and a pinch of salt until it comes together like crumbs clinging to a kid’s fingers. No food processor, no overworking—just press, chill, roll.
- Silken Tofu Magic: That creamy, custardy center? Pure silken tofu and aquafaba alchemy. The tofu blends smooth as scrambled eggs, while the aquafaba whips into a light, airy lift. Honestly, the first time I tasted it, I forgot it wasn’t made with dairy.
- Snack or Breakfast: These tarts are my go-to for anything: a quick breakfast with coffee, a midday pick-me-up, or even a potluck crowd-pleaser. Cut them into squares, pack them in a lunchbox, or serve warm with a sprinkle of salt. My kids grab them straight from the fridge—no judgment.
- Budget Breakthrough: I used to avoid egg tarts because of the cost, but this version? Under $2 for a dozen. Flour, tofu, and aquafaba (just saved chickpea water!) stretch farther than you’d think. Plus, leftovers stay fresh for days—wrap them in foil, reheat, and no one’s the wiser.
Step-by-step instructions for vegan egg tarts
Here's how to create golden, flaky crusts hugging a silky tofu custard—no eggs needed.
Make the Flaky Pastry Dough
In a large mixing bowl, combine the 2 cups all-purpose flour and 0.5 teaspoon salt. Cut in the 0.75 cup cold vegan shortening using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized fat pieces. This texture is crucial for flaky layers.
Gradually add the 0.25 cup ice water, mixing gently with a fork until the dough just comes together. Avoid overworking it—you want to keep the gluten development minimal for tender, flaky pastry. Form the dough into a disk, wrap in plastic, and chill for 30 minutes while you prepare the filling.
Prepare the Silky Tofu Filling
In a blender, combine the 1 lb silken tofu, 0.5 cup aquafaba, 0.33 cup granulated sugar, 0.17 cup cornstarch, 1 tablespoon vanilla extract, and 0.25 cup plant-based milk. Blend until completely smooth, scraping down the sides as needed. The mixture should be thick but pourable—this consistency ensures a custard-like texture.
Transfer the filling to a saucepan and cook over medium heat, stirring constantly with a silicone spatula, until it thickens to a pudding-like consistency (about 5-7 minutes). You'll know it's ready when it coats the back of a spoon and leaves a slight sheen. Remove from heat immediately to prevent overcooking.
Assemble and Bake the Tarts
Preheat your oven to 375°F. Roll out the chilled dough between two sheets of parchment paper to 1/8-inch thickness. Cut into 3-inch rounds using a round cutter or glass, then press each round into a greased mini tart pan or muffin tin. Trim any excess dough hanging over the edges.
Pour the warm tofu filling into each tart shell, filling them about 3/4 full. Sprinkle the top with 0.25 cup turbinado sugar for a caramelized crust. Bake for 18-22 minutes until the crust is golden brown and the filling is set but still slightly jiggly in the center.
Finish with a Crisp Top
While the tarts are still warm, brush the tops with melted coconut oil for extra shine. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. The contrast between the crisp, golden crust and the silky tofu filling is what makes these tarts irresistible.
Serve warm or at room temperature—these tarts are perfect for breakfast, dessert, or an afternoon snack. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for 1 month. The filling actually improves overnight as the flavors meld!
Pro Tips For Making Vegan Egg Tart
- Chill the Dough Properly: Wrap the vegan shortening-flour mixture in plastic and refrigerate for at least 30 minutes before adding ice water. I used to skip this, and the dough turned gummy—now it holds shape and bakes up crisp without cracking. Cold hands help too; flour warms up fast.
- Blend Aquafaba Until Stiff: Use a stand mixer to whip the aquafaba for 5-7 minutes until it forms soft peaks—like meringue but not dry. I learned this the hard way: underwhipped aquafaba makes the tofu filling sink instead of staying fluffy. A splash of cream of tartar (½ tsp) adds stability if you’re nervous.
- Prevent Filling Sog: Blind-bake the crust for 8-10 minutes at 375°F (200°C) before adding the tofu mixture. The crust absorbs moisture better when pre-baked, so the filling stays custardy, not watery. Line the tart pan with parchment first—trust me, it’s worth the extra step.
- Upgrade with Cornstarch: Mix 1 tablespoon cornstarch into the silken tofu filling before baking. It thickens the mixture without gumsiness, so the tart doesn’t weep or turn rubbery when sliced. I was skeptical until I tried it—now it’s non-negotiable for texture.
Perfect pairings for this dish
Creamy Beverage Pairings
Start your day with a warm cup of chicory coffee—its deep, slightly nutty flavor complements the tofu filling beautifully. I love a lightly sweetened oat milk latte from my favorite local café, which balances the tartness of the crust.
For a non-coffee option, jasmine green tea with a splash of vanilla syrup enhances the custard's sweetness without overpowering it. ☕
Fruity Accompaniments
Fresh strawberries or mango slices add a bright contrast to the rich tarts. I arrange them in a small bowl alongside the tarts for a visually appealing presentation.
A drizzle of dark chocolate sauce (melt 60% cacao chocolate with 1 tbsp coconut oil) ties everything together with a luxurious finish. The tartness of the fruit cuts through the sweetness of the filling perfectly.
Savory Contrasts
For a brunch twist, serve the tarts alongside crispy hash browns or savory oatmeal with smoked paprika. The salty, smoky notes create an unexpected but delicious balance. I also love pairing them with spicy kimchi—the tangy, fermented flavors make each bite of the sweet tarts even more satisfying. 🌶️
Dessert Upgrades
Transform these into a decadent dessert by topping with toasted coconut flakes or a sprinkle of crushed pistachios. For extra indulgence, serve with vanilla bean ice cream on the side.
The contrast between the warm, crispy tarts and the cool, creamy ice cream is pure magic. I often make a batch just for this dessert pairing—it’s a crowd-pleaser at any gathering.
Seasonal Variations
In summer, swap the turbinado sugar topping for crushed freeze-dried raspberries—they add a fruity crunch that’s perfect for warm weather. For fall, sprinkle the baked tarts with cinnamon and chopped pecans for a cozy, spiced twist.
These seasonal adaptations keep the recipe fresh year-round while maintaining that signature vegan egg tart experience. 🍂
Nutrition facts
Frequently asked questions
Why does the tofu filling need to be cooked?
The cooking step transforms the raw tofu mixture into a smooth, custard-like texture that holds its shape when baked. Without cooking, the filling would be too runny and wouldn't achieve that signature velvety yet slightly firm consistency. The cornstarch also fully activates during cooking, creating that perfect bite.
Can I make these without aquafaba?
Yes! Replace the 0.5 cup aquafaba with 3 flax eggs (each made from 1 tbsp ground flaxseed + 3 tbsp water) or 0.5 cup unsweetened soy milk. The texture will be slightly different but still delicious. For best results, use extra firm tofu to compensate for the moisture difference.
How do I prevent the crust from getting soggy?
Always pre-bake the crust for 5-7 minutes at 375°F before adding the filling. This creates a barrier that keeps the tofu custard from making the pastry soggy. Another trick is to chill the assembled tarts in the fridge for 15 minutes before baking.
What's the best way to store leftovers?
Store cooled tarts in an airtight container in the fridge for up to 3 days. For longer storage, freeze unbaked tarts (add 5-10 minutes to baking time when frozen). The filling actually tastes better the next day as flavors meld! Reheat in a 350°F oven for 5-7 minutes to restore crispiness.
Can I make these gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free flour blend (like Bob's Red Mill) and add 0.5 tsp xanthan gum to improve texture. For the filling, ensure your cornstarch is certified gluten-free. The crust may be slightly less flaky but still delicious.