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1
Wrap the tofu in paper towels to absorb excess moisture.
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2
Cut the tofu to the pancake mix.
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3
If you are using oil, add the oil first, then add the tofu.
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4
When the dough is evenly moist, bring it together in one mass by pressing down on the dough with your fist in the bowl.
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5
Once the dough looks like the photo in Step 2, form it into a square shape and wrap it in a piece of plastic that's bigger than the 18 cm tart pan you will be using.
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6
Leave the dough to rest in the refrigerator for 1 to 2 hours.
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7
(Make sure to cut the plastic wrap on the large side since it will be used later).
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8
Spread the plastic wrap out, and roll the dough out with a rolling pin on top of the plastic so that it fits the 18 cm diameter tart pan.
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9
Try to make the dough 1 mm thick.
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10
You don't need to dust the rolling pin with flour, but if the dough sticks, dust with a little flour.
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11
If you roll the dough out to fit a 18 cm tart pan, the dough should be about 1.2 mm thick.
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12
Oil the inside of the tart pan using your fingers.
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13
You can flour the pan during Step 5 too.
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14
The crust will come out cleanly this way.
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15
Pick up the plastic wrap and invert the dough onto the tart pan.
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16
Press the crust into the pan over the plastic.
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17
Remove excess crust using the rolling pin or your fingers as shown in the photo.
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18
You can do this with the plastic still on, or remove it.
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19
Whichever is easier for you.
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20
Remove the excess crust, and slowly peel off the plastic wrap.
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21
Press the crust with your fingers so that it doesn't tear.
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22
Pierce the bottom of the crust with a fork several times so that it doesn't bubble up.
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23
Pre-bake the crust at 180C for 10 to 15 minutes.
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24
If you have pie weights, put a piece of greased aluminium foil on the crust and the weights on top of that.
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25
I recommend tarts that don't require the crust to be pre-baked.
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26
The crust is hard and tough to slice when it's freshly baked, but becomes easy to slice cleanly when cooled.
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27
You can freeze the dough wrapped in plastic for about 1 week.
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28
De-frost naturally and roll it out.
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29
Variation: 90 g pancake mix + 10 g katakuriko + 2 teaspoons oil.
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30
Although this version has oil, the result is a crispy crust that doesn't bubble up.
