I had one day off last week and asked hubby what kind of cake/snack/desserts he would like to have and he chose pandan custard tarts yet again. I have made these before and shared the full recipe in here (click here to go to the related post).
This time, I am trying a new recipe where there is no egg needed for the pastry shells and whilst it resulted in different texture and slightly different taste to the previous one, they are not bad either. In fact, hubby said he prefers these ones! I think the texture is not as crumbly as the one made with egg; and the taste, even though it lacks the richness that you get from egg yolk, it pairs really well with the custard and make a lighter version of the original recipe. Hubby points out that these turned out with slightly more soggy base, which is his favourite bits. I am unsure whether this was caused by the egg-less pastry or because I didn’t pre-baked them before pouring the custard mixture.
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