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[Easy] Mini Strawberry Tarts with Soy Milk Custard
[Easy] Mini Strawberry Tarts with Soy Milk Custard

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Choose water over other refreshments. Soda and coffee, when ingested in moderation, aren’t that bad. Using them for your only source of hydration, on the other hand, is dumb. Choosing water instead of other beverage adds to your body’s health and allows it stay hydrated. This also helps you reduce your caloric intake by hundreds of points without having to buy and eat terrible diet foods. Successful weight loss efforts often depend exclusively on water consumption.

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We hope you got insight from reading it, now let’s go back to [easy] mini strawberry tarts with soy milk custard recipe. You can cook [easy] mini strawberry tarts with soy milk custard using 12 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to cook [Easy] Mini Strawberry Tarts with Soy Milk Custard:
  1. Provide Tart Crust
  2. Prepare Cake flour
  3. Use Butter
  4. Provide Sugar
  5. Use Egg
  6. You need Salt
  7. You need Soy Milk Custard
  8. Get Soy milk (or milk)
  9. Provide Egg
  10. Use Cake flour
  11. You need Sugar (if using milk, add more sugar)
  12. Prepare 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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