Japanese · Dessert
Soy Milk Custard Tart
A Japanese-style custard tart built on a short, buttery pastry shell and filled with a silky soy milk custard set gently in the oven. The soy milk lends a faint nutty, toasted-bean sweetness that sits softer and less dairy-heavy than a classic cream custard, finished with just a whisper of vanilla.
$1
30 minsPrep
35 minsCook
155 minsTotal
MediumLevel
Nutrition per serving
301Calories
5.6gProtein
14.6gFat
36.5gCarbs
13.2gSugar
0.9gFiber
113mgSodium
128mgChol
8.2gSat Fat
86mgPotassium
62mgCalcium
1.7mgIron
0.3mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub cold cubed butter into sifted flour and 10g sugar until the mixture resembles coarse breadcrumbs, then bind with iced water into a smooth dough.
2
Wrap the dough and chill for 30 minutes, then roll out and line two 8cm individual tart tins, pricking the bases with a fork.
3
Blind bake the tart shells at 190°C for 12 minutes with baking beans, then remove the beans and bake a further 5 minutes until pale gold; cool slightly.
4
Warm the soy milk in a small pan until steaming but not boiling.
5
Whisk egg yolks with 14g sugar, cornstarch and vanilla extract until pale, then slowly pour in the warm soy milk while whisking constantly to temper.
6
Strain the custard through a sieve into a jug to remove any lumps.
7
Pour the strained custard into the part-baked tart shells, filling almost to the top.
8
Bake at 160°C for 15-18 minutes until the custard is just set with a gentle wobble in the centre.
9
Cool the tarts to room temperature in the tins, then chill for at least 1 hour before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g sifted all purpose flour
- 1 oz28g cold, cubed butter
- 0.4 oz10g sugar white
- 0.3 oz8g iced water
- 2.5 oz70g warmed gently soy milk
- 1 1/81 1/8 egg yolks, beaten (18g)
- 0.5 oz14g sugar white
- 0.1 oz2g vanilla extract
- 0.1 oz4g cornstarch
