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Butter-free Strawberry Custard Tart Recipe

Butter-Free Strawberry Custard Tart Recipe
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Serving : 6
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Prepare the ingredients before making Butter-Free Strawberry Custard Tart in your home. Then, follow these steps below to serve Butter-Free Strawberry Custard Tart for your family or friends.

Ingredients: Butter-Free Strawberry Custard Tart

  • Healthy Tart Crust
  • 100 grams Pancake mix
  • 50 grams Silken tofu
  • For the Sponge Cake:
  • 15 grams Cake flour
  • 25 grams Sugar
  • 1 Egg (large)
  • 2 tsp Oil
  • 1 tsp Black cocoa powder (for a brown cake)
  • For the Soy Milk Custard:
  • 100 ml Soy milk (or milk)
  • 1 Egg
  • 2 tbsp Sugar
  • 1 tbsp Cake flour or pancake mix
  • 1/2 tsp Rum (optional)
  • 1 dash Vanilla essence (optional)
  • For the Topping
  • 1 pack Strawberries
  • 1 Apricot jam (for glazing)

How to Make Butter-Free Strawberry Custard Tart

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Butter-Free Strawberry Custard Tart in your home by yourself.

    Step 1
  • Prepare the tart crust. (Refer to.) Let it rest for at least an hour. While it's resting, prepare the custard.
  • Step 2
  • To prepare the soy milk custard: Sift the flour into the rest of the ingredients and cover with plastic wrap. Microwave for 4 minutes at 600 W. Check on it every once in a while. Once it's done, cover with plastic wrap and let rest in the fridge.
  • Step 3
  • If using whipped cream (instead of custard): Make the whipped cream with 50 ml heavy cream after the sponge cake is baked.
  • Step 4
  • Bake the tart crust in a 170℃ oven for 15 minutes. Using pie weights will make it look pretty. When it is finished baking, flatten the base with your fingers.
  • Step 5
  • Prepare the sponge cake while baking the tart crust. Combine the egg and sugar in a bowl. Mix the batter until it thickens over a double broiler.
  • Step 6
  • Sift in the flour and add oil. Mix with a hand mixer at low speed. Pour the batter into the baked tart crust and bake at 160℃ for 15 minutes.
  • Step 7
  • Once the cake is cooled, pour in the soy milk custard and arrange the strawberries on top.
  • Step 8
  • Glaze with apricot jam or sprinkle on powdered sugar. The tart will be easier to cut when cooled.
  • Step 9
  • Here is another healthy tart recipe that I used when I didn't have any tofu. I recommend this one when making a strawberry tart:.
  • Step 10
  • Here's the tart with plain sponge cake.
  • Step 11
  • Here's cocoa sponge cake with chocolate whipped cream. I added another 1/2 teaspoon of (black) cocoa to the batter.
  • Step 12
  • Here's a pink sponge cake with whipped cream.
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