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1
[] Soften the butter.
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2
Transfer to a bowl and mix well.
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3
Add the sugar in 2-3 batches, and cream together until while and fluffy.
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4
Add a dash of salt, then add the egg in 2-3 batches.
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5
Sift the flour, then add to the mixture and mix in gently with cutting motions.
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6
It's okay if the mixture becomes dry and flaky at this stage.
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7
Wrap tightly in plastic wrap or in a vinyl bag.
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8
Chill in the refrigerator until moist (about 1-2 hours).
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9
Divide the chilled dough into 7 portions.
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10
Roll out each portion so that the surface area is about twice as large as the tart molds.
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11
They should be able 2-3 mm thick.
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12
Firmly line the molds with the dough and cut off any excess.
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13
Poke the bottom of the crusts with a fork to prevent them from puffing up in the oven.
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14
Bake at 180C for about 20 minutes.
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15
Presentation: Before eating, sprinkle with powdered sugar.
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16
Be sure to pat the fruit dry before sprinkling, otherwise it will just dissolve.
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17
[] For the custard, beat together the eggs and sugar in a heatproof bowl until white.
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18
Add the flour, then add the soy milk (lukewarm) a little at a time, mixing as you go.
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19
Lightly wrap with plastic wrap and heat for a minute at a time in the microwave four times (total of four minutes).
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20
When heating, take out after every minute and stir well.
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21
After about 3-3 1/2 minutes, the custard will suddenly become thick, so be careful not to overheat!
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22
Once the tart crusts and custard have cooled down, transfer the custard into the tart crusts.
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23
Drain and pat dry the washed fruit and top your tarts with it.
![[Easy] Mini Strawberry Tarts with Soy Milk Custard — Baking & Desserts recipe](/images/categories/baking-desserts.jpg)