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1
Prepare the tart crust.
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2
(Refer to.)
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3
Let it rest for at least an hour.
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4
While it's resting, prepare the custard.
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5
To prepare the soy milk custard: Sift the flour into the rest of the ingredients and cover with plastic wrap.
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6
Microwave for 4 minutes at 600 W. Check on it every once in a while.
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7
Once it's done, cover with plastic wrap and let rest in the fridge.
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8
If using whipped cream (instead of custard): Make the whipped cream with 50 ml heavy cream after the sponge cake is baked.
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9
Bake the tart crust in a 170C oven for 15 minutes.
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10
Using pie weights will make it look pretty.
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11
When it is finished baking, flatten the base with your fingers.
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12
Prepare the sponge cake while baking the tart crust.
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13
Combine the egg and sugar in a bowl.
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14
Mix the batter until it thickens over a double broiler.
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15
Sift in the flour and add oil.
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16
Mix with a hand mixer at low speed.
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17
Pour the batter into the baked tart crust and bake at 160C for 15 minutes.
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18
Once the cake is cooled, pour in the soy milk custard and arrange the strawberries on top.
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19
Glaze with apricot jam or sprinkle on powdered sugar.
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20
The tart will be easier to cut when cooled.
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21
Here is another healthy tart recipe that I used when I didn't have any tofu.
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22
I recommend this one when making a strawberry tart:.
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23
Here's the tart with plain sponge cake.
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24
Here's cocoa sponge cake with chocolate whipped cream.
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25
I added another 1/2 teaspoon of (black) cocoa to the batter.
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26
Here's a pink sponge cake with whipped cream.
