Recipe: Perfect Soy Milk Egg Tart Baked in a Low-cal Crust

Recipe: Perfect Soy Milk Egg Tart Baked in a Low-cal Crust Delicious, fresh and tasty.

Soy Milk Egg Tart Baked in a Low-cal Crust. Great recipe for Soy Milk Egg Tart Baked in a Low-cal Crust. I modified a custard tart recipe I found in a magazine, and also replaced the milk with soy milk. This is surprisingly simple to make.

I couldn't taste it was made with soy milk.

I imagine you can use any unsweetened soy milk.

Eggs, milk, sugar and nutmeg are stirred together, poured into an unbaked pie shell, and baked until set.

You can have Soy Milk Egg Tart Baked in a Low-cal Crust using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Soy Milk Egg Tart Baked in a Low-cal Crust

1. You need 200 ml of Soy milk (or milk).

2. It’s 2 of Eggs.

3. It’s 40 grams of Sugar.

4. You need 2 tbsp of Cake flour.

5. You need 1 tbsp of Corn starch (or katakuriko).

6. It’s 1 tsp of Rum (if available).

7. It’s 1 of few drops Vanilla essence (if available).

8. It’s 1 of [Tart base].

9. Prepare 100 grams of Pancake mix.

10. You need 50 grams of Tofu.

The original recipe, high in carbs from the added sugar and milk, was easily tweaked to be much lower in carbs.

Types of Custards There are several types of custard recipes out there.

They all use the protein found in eggs to create the thickened custard texture.

The egg custard tart included a shortcrust and puff pastry case filled with a mixture of cream, milk, or broth with eggs, sweeteners such as sugar or honey, and sometimes spices, for example, nutmeg.

Soy Milk Egg Tart Baked in a Low-cal Crust instructions

1. Make the tart crustor any crust of your choice. Make the filling while the tart dough is resting.

https://cookpad.com/us/recipes/142713-butter-free-ultra-healthy-easy-tart-crust.

1. Put the egg and sugar in a bowl, and mix well with a whisk until it becomes pale in color. Sift the flour and corn starch into the bowl, and mix while adding the soy milk in little by little..

2. Loosely cover with cling film and microwave for 4 minutes at 600 W. Stir once every minute. Remove the cling film and microwave for another minute. If microwaving at 1000 W, reduce the total cooking time from 5 minutes to 4..

3. Pour the Step 2 mixture into the tart crust and bake for 15 minutes at 200°C, or 10 minutes at 240°C. Cook until the surface browns slightly, but if it looks like it will burn, cover with aluminium foil..

4. By coating the bottom of the crust with caramel, you can transform this into a pudding tart. For an easy caramel sauce recipe, check out.

https://cookpad.com/us/recipes/147722-quick-caramel-cream-with-a-pressure-cooker.

Recipes found date back as early as the fourteenth century and can still be recognized as custard tarts today.

Join me tomorrow when I share a gluten-free, dairy-free, egg-free, soy-free, nut-free, vegan, no-bake pumpkin pie filling.

In a stand mixer, beat eggs, protein powder, vanilla extract, stevia, and salt until blended.

Slowly stir some hot milk into egg mixture to temper it then pour in the rest gradually.

Whole milk: Use soy or cashew milk for their higher fat content.