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1
Make the tart crust Put the oil, milk (or soy milk) and salt in a bowl and mix well with a whisk.
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2
Add the pancake mix and mix.
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3
(If you use a plastic bag over your hand like a glove, it'll make things easier.)
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4
Put the Step 1 dough on a sheet of plastic wrap.
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5
Put another sheet of plastic wrap on top, and roll the dough out evenly to a size that's big enough to cover the tart tin (bottom and sides).
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6
See Hints.
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7
Butter the tart tin lightly.
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8
Peel the plastic wrap on the top of the pastry dough, and invert the dough onto the tin with the plastic on the bottom still on it.
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9
Push the dough into the tart tin over the plastic.
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10
Cut off the excess dough with a knife.
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11
Reinforce the sides of the crust, roll out the cut off dough and cut into thin strips.
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12
Push the strips onto any thin parts of the sides of the tart crust.
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13
Poke in holes with a fork, and bake in a preheated 180C oven for 18 to 20 minutes.
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14
Take the crust out of the tin when it has cooled.
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15
I changed the amount of pancake mix used to 200 g. I recommend it for people who like thick crusts, or for those who've never tried baking a tart crust before.
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16
Make the custard cream filling.
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17
Make sure the crust has cooled completely before spreading the cream.
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18
Combine the cake flour and sugar in a heatproof bowl.
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19
Mix in the milk (or soy milk).
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20
Add the eggs and mix well.
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21
Cover the bowl loosely with plastic wrap (if using soy milk, see Step 11) and microwave for 2 minutes 30 seconds.
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22
Mix with a small whisk or 4 chopsticks held together, and microwave for an additional 2 minutes.
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23
Repeat microwaving and mixing while observing the consistency of the cream.
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24
If the lines made by the whisk disappear as soon as you move it, the cream is still too thin.
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25
Custard cream made with soy milk thickens quicker.
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26
Using 2 medium sized eggs and a 500w microwave, it takes 2 minutes of microwaving x 2 times, 1 minute, then for 30 seconds.
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27
If using milk, after Step 9, it takes 1 minute of microwaving x 2 times, 30 seconds x 4 times.
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28
Microwave in short increments and mix diligently to make the cream smooth and delicious.
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29
Sprinkle in some vanilla essence and mix in to finish.
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30
(Optional.)
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31
The custard cream is done once you can see that the surface has stiffened when you take it out of the microwave.
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32
Additionally, the cream should feel very thick when you mix it!
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33
When you scoop it up with a whisk, it should form soft peaks, and the cream should slowly fall with a plop.
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34
The custard will stiffen a bit more when it's cooled.
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35
If the custard is too loose, it will run out of the tart when its sliced, so I recommend cooking it to a rather stiff stage while it's warm.
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36
Pour the custard cream into the tart crust after removing it from the tin.
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37
Top with fruits to finish.
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38
Here the tart is topped with thinly sliced strawberries.
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39
I lined them in a sunburst pattern starting from the edge.
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40
If you finish this with powdered sugar or a gelatin glaze, it will be even prettier.
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41
Here I used a can of mandarin oranges.
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42
If you pat them dry first with paper towels, the custard cream won't become soggy.
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43
I topped it with strawberries cut in half.
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44
I used up a whole pack.
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45
Be extravagant when strawberries are cheap.
