[Easy] Mini Strawberry Tarts with Soy Milk Custard

Name: [Easy] Mini Strawberry Tarts with Soy Milk Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 130 grams Cake flour; 65 grams Butter; 45 grams Sugar; 1 Egg; 1 pinch Salt; 150 ml Soy milk (or milk); 1 Egg; 1 tbsp Cake flour; 3 tbsp Sugar (if using milk, add more sugar); 1 Fruit, such as strawberries

Servings: persons

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

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 130 grams Cake flour, 65 grams Butter, 45 grams Sugar, 1 Egg, and more.

Yes, [Easy] Mini Strawberry Tarts with Soy Milk Custard falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!