Very easy to make chinese style Egg Tart, you can put the leftover in the refrigerator for 3 days, you can also reduce the sugar used on the crust and the filling to fit your taste, what I have here is only lightly sweetened, hope you enjoy it!
This recipe is from the 1995 publication, The Simply Healthy Lowfat Cookbook. Preparation time includes neither the time needed for the yogurt to strain nor the time for the finished pie to chill.
This recipe was featured on week 37 of my food blog, “Travel by Stove.” I am attempting to cook one meal from every nation on Earth, and the British Virgin Islands is my 37th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This recipe originally appeared in The Sugar Mill Caribbean Cookbook, but I have altered it to use the crust from a different Sugar Mill pie recipe (coconut cloud tart). The original recipe simply called for a refrigerated pie crust.
Make and share this Tarte Au Flan recipe from Food.com.
A simple to make but very rich dessert. Serve small slices of this decadent treat 🙂 Garnish with Fresh Strwberries for a more elegant presentation if you like.
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