Saturday 27 March 2021

Chilled Beancurd in a Tart

I made some chilled soy tarts again. This time, I am using another another Tart recipe while keeping the beancurd recipe. They didn't disappoint. These soya tarts are delicious!

The weather has been so hot recently and this chilled beancurd in a tart really makes this snack a refreshing treat!

Chilled Soya Tarts - V2.0 (packet soya and instant jelly powder)
makes 12

For the Tart Pastry
180g plain flour
40g icing sugar
100g unsalted butter, room temperature 
2 egg yolks

For the Soya Filling (recipe adapted from here)
500ml soya milk (I used Vitasoy)
20g creamer
20g instant jelly powder

For the Tart Pastry
1. Beat butter. 

2. Add in icing sugar and continue to beat till pale. 

3. Add in egg yolks and beat till well mixed.

4. Beat in flour till dough is formed. 

5. Divide dough into 12 portions.

6. Place a dough into a tart mould. Press dough into the mould with fingers.

7. Poke the base of the dough lightly with a fork and chill in fridge for at least 30 minutes. 

8. Bake tart shell in preheated oven at 180C for 15 minutes at the lower rack of the oven.

9. Remove from oven and let cool before unmoulding. 

10. Keep it the fridge before ready to use.

For the Soya Filling
1.Heat soya milk over low heat till hot. Do not boil.

2. Stir in creamer till fully dissolved..

3. Stir in instant jelly powder till fully dissolved.

1. Pour the soya mixture into the prepared tart pastry till 90% full.

2. Allow to cool before chilling overnight in the fridge to set.

3. Enjoy!

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.

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