Vietnamese · Dessert
Lotus Seed Tart
A Vietnamese-style tart that reimagines the beloved lotus seed paste filling found in mooncakes and festive pastries, set into a buttery shortcrust shell. The custardy date-and-coconut filling bakes to a smooth, faintly sweet set, finished with a scatter of toasted sesame seeds.
$1
30 minsPrep
30 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
346Calories
6.1gProtein
16.5gFat
46.5gCarbs
25.2gSugar
3.1gFiber
92mgSodium
131mgChol
9.9gSat Fat
289mgPotassium
60mgCalcium
2.2mgIron
0.2mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub cold cubed butter into flour and sugar until the mix resembles coarse breadcrumbs, then bind with egg yolk and iced water into a dough; wrap and chill 30 minutes.
2
Roll the dough thin on a floured surface and line two 8cm tart tins, trimming excess and pricking the bases with a fork.
3
Blind bake the tart shells at 190°C for 10 minutes, then set on a wire rack to cool slightly.
4
Simmer pitted dates in a splash of water until soft, then mash into a smooth paste standing in for the traditional lotus seed paste.
5
Whisk the date paste with coconut milk, beaten egg and honey until smooth and lump-free; pass through a sieve for a silky filling.
6
Pour the filling into the part-baked shells, brush the exposed pastry edges with egg yolk wash, and bake at 170°C for 18-20 minutes until the filling is just set with a slight wobble in the centre.
7
Cool the tarts fully on the wire rack, then scatter toasted sesame seeds over the tops just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g all purpose flour
- 0.8 oz22g cold, cubed butter
- 0.2 oz6g sugar white
- 1/21/2 egg yolks, for pastry dough (8g)
- 0.4 oz10g iced water
- 1.9 oz55g pitted, simmered soft then mashed into paste date
- 1.1 oz30g coconut milk
- 3/83/8 eggs, beaten, for filling (20g)
- 0.4 oz10g honey
- 1/31/3 egg yolks, for egg wash (5g)
- 0.1 oz4g toasted, for garnish sesame seeds
