Recipe of Super Quick Homemade [Easy] Mini Strawberry Tarts with Soy Milk Custard

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, [easy] mini strawberry tarts with soy milk custard. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

[Easy] Mini Strawberry Tarts with Soy Milk Custard is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. [Easy] Mini Strawberry Tarts with Soy Milk Custard is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook [easy] mini strawberry tarts with soy milk custard using 12 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make [Easy] Mini Strawberry Tarts with Soy Milk Custard:

1. Prepare Tart Crust
2. Prepare 130 grams Cake flour
3. Prepare 65 grams Butter
4. Prepare 45 grams Sugar
5. Make ready 1 Egg
6. Get 1 pinch Salt
7. Make ready Soy Milk Custard
8. Get 150 ml Soy milk (or milk)
9. Take 1 Egg
10. Get 1 tbsp Cake flour
11. Prepare 3 tbsp Sugar (if using milk, add more sugar)
12. Take 1 Fruit, such as strawberries

Instructions to make [Easy] Mini Strawberry Tarts with Soy Milk Custard:

1. [] Soften the butter. Transfer to a bowl and mix well. Add the sugar in 2-3 batches, and cream together until while and fluffy. - - https://cookpad.com/us/recipes/154851-strawberry-tart
2. Add a dash of salt, then add the egg in 2-3 batches.
3. Sift the flour, then add to the mixture and mix in gently with cutting motions. It's okay if the mixture becomes dry and flaky at this stage.
4. Wrap tightly in plastic wrap or in a vinyl bag. Chill in the refrigerator until moist (about 1-2 hours).
5. Divide the chilled dough into 7 portions. Roll out each portion so that the surface area is about twice as large as the tart molds. They should be able 2-3 mm thick. Firmly line the molds with the dough and cut off any excess.
6. Poke the bottom of the crusts with a fork to prevent them from puffing up in the oven. Bake at 180°C for about 20 minutes.
7. Presentation: Before eating, sprinkle with powdered sugar. Be sure to pat the fruit dry before sprinkling, otherwise it will just dissolve.
8. [] For the custard, beat together the eggs and sugar in a heatproof bowl until white. Add the flour, then add the soy milk (lukewarm) a little at a time, mixing as you go. - - https://cookpad.com/us/recipes/147721-soy-milk-egg-tart-baked-in-a-low-cal-crust
9. Lightly wrap with plastic wrap and heat for a minute at a time in the microwave four times (total of four minutes). When heating, take out after every minute and stir well. After about 3-3 1/2 minutes, the custard will suddenly become thick, so be careful not to overheat!
10. Once the tart crusts and custard have cooled down, transfer the custard into the tart crusts. Drain and pat dry the washed fruit and top your tarts with it.

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