For the month of April, in the Baking Eggless group, I chose to try out butter tarts. These are tiny tarts of Canadian Cuisine. Pastry shells are filled with butter, sugar and egg mixture and baked until semi solid. The filling consists of nuts either, pecans or walnuts. As substituting the eggs in the filling was a nice challenge, I chose it. The members of the group tried out with various substitutes, I would say all the tarts look awesome. If any of you are interested in joining the group and try out eggless bakes, please mail me with your name, blog’s name, e-mail id and blog url to firstname.lastname@example.org
These are the successful experiments by the members of the group:
1. Renuka of Pinch Of Salt substituted eggs with corn flour and used pistas and almonds for the crunch. Aren’t they lovely?
2. Priya Suresh of Priya’s Versatile Recipes tried out the filling with custard powder and light cream as egg substitutes. She has also used cashew nuts for the filling. They sure look delicious…