Low-Calorie Okara Tart

1. 1

   Bring the butter to room temperature.

2. 2

   Mix the okara and dry ingredients well.

3. 3

   If the okara is too wet, microwave it without covering.

4. 4

   Mix the butter and beaten egg to Step 1.

5. 5

   Roll up the dough, wrap with a plastic wrap, and rest for more than 30 minutes in the fridge.

6. 6

   Roll out the dough with a rolling pin, line it in a tart tin coated with oil.

7. 7

   Dock the pie crust and bake for 15 minutes at 200C.

8. 8

   Bake the rest of dough as okara cookies.

9. 9

   This is what the cross-section looks like when you use it for pumpkin tart.

* Per serving · 4 servings · Values may vary.

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