1. Preheat oven to 350°F.
2. Melt butter in a bowl, then let cool for a minute before adding 1 egg, powdered sugar, flour, 2 Tbsp. coconut milk and vanilla extract. Mix together until dough forms, roll it out on the counter or knead it with your hands.
3. Divide dough into small pieces, then fit into the mini tart molds. Make as many as you can with the dough (4-5). Once your tart shells are ready, set aside.
4. Boil 1 cup of water and then add in sugar to melt, turn off heat and let cool.
5. In a bowl whisk 4 eggs, 6 Tbsp. coconut milk and Panda Brand Sweet Soy Sauce, then whisk. If there are bubbles, pour the mixture through a strainer and back into the bowl.
6. Pour the filling mixture into the tarts about ¾ full, then place on a baking tray and bake for 30 minutes until crust is golden brown.
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Directions
1. Preheat oven to 350°F.
2. Melt butter in a bowl, then let cool for a minute before adding 1 egg, powdered sugar, flour, 2 Tbsp. coconut milk and vanilla extract. Mix together until dough forms, roll it out on the counter or knead it with your hands.
3. Divide dough into small pieces, then fit into the mini tart molds. Make as many as you can with the dough (4-5). Once your tart shells are ready, set aside.
4. Boil 1 cup of water and then add in sugar to melt, turn off heat and let cool.
5. In a bowl whisk 4 eggs, 6 Tbsp. coconut milk and Panda Brand Sweet Soy Sauce, then whisk. If there are bubbles, pour the mixture through a strainer and back into the bowl.
6. Pour the filling mixture into the tarts about ¾ full, then place on a baking tray and bake for 30 minutes until crust is golden brown.