Soya Bean Curd Tarts

When I saw NgaiLeng posted her soya milk tarts, I remember this is in my list to bake. Hence, I go to her blog and try out the recipe.  No regret trying as my whole family love it.  My next bake I will increase the sugar quantity as I feel it can be abit more sweet as I am using low sugar soya milk for the curd filling.

Recipe adapted from: http://mymindpatch.blogspot.sg

Crust Ingredients:( yield 6 tarts shell)

45g unsalted butter, softened

22.5g icing sugar

15g beaten egg

75g plain flour

10g corn flour

1/8tsp salt

Method:

1. Loosen all plain flour, corn flour and salt by stirring with a hand whisk.

2. Cream the softened butter with hand whisk till it become pale yellow. Add inicing sugar and whisk for few minute into a light cream.

3. Slowly add in beaten egg and mix well.

4. Fold in the flour mixture using spatula till the mixture turn into a soft smooth dough. Transfer dough into a plastic bag and shape into a long dough. Let it chill in the fridge for 1 hour.

5. Divide dough into 6 part and mould into tart shell.

6. Use fork to prick some holes at the base. Bake the tart shell till slightly golden. Temperature used is 150 deg for 20 mins. Temperature depend on individual oven.

7. Remove the tart shellswhile they are still hot. Cool on wire rack.

Soya Curd Filling:

225g low sugar soya milk (use those packet type that is sold in 6 in a pack type)

5g sugar

1tsp milk powder

1/4 tsp agar agar powder

25g low sugar soya milk

1 pandan leaf (optional)

Method:

1. Heat 225g soya milk in a pot at med low heat.

2. In a bowl, mix milk powder, sugar and agar agar powder together.

3. Pour 25g of soya milk to mix with mixture 2. Let the mixture stands for about 10 mins to allow the agar agar powder to absorb the moisture.

4. Pour the mixture from (3) into the pot of hot soya milk. Stir regularly to facilitate the sugar and agar agar powder to melt. The agar agar powder will melt around 100 deg C. You may add pandan leaf to enhance the flavour.

5. To test whether the mixture is ready, scoop a tablespoon of soya milk mixture into a cool saucer and place in the fridge to chill for 2 mins. If the mixture coagulate after 2 mins, you can stop heating the mixture.

6. Pour the warm mixture into the tart shell and allow to cool to room temp then transfer to fridge to chill.

7. Allow the tart to chill for 15mins. Then serve it as cold dessert