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1
Add oil, milk (soy milk), and salt into a bowl and, using a whisk, mix well (place the measuring spoon used for the oil in the tart dish when finished.
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2
You'll use it in Step 3).
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3
Mix the pancake mix in Step 1.
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4
If you mix together by using a small plastic bag as a glove, your hands won't get dirty and it's easy.
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5
Lightly grease a tart pan with oil or melted butter.
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6
I used my finger and spread the leftover oil from the measuring spoon from Step 1 because I'm stingy (haha).
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7
After forming the batter into a ball, place on a large piece of plastic wrap.
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8
Place another sheet of plastic wrap on top.
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9
Using a rolling pin, spread the dough to fit the tart pan (the bottom and the sides).
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10
Remove the top wrap and place the tart pan upside down on the dough.
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11
Holding the bottom wrap, flip the dish (You'll use the wrap again so don't throw it away!)
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12
Cover the dish with the dough, wrap side up.
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13
Tightly fit into the bottom and sides.
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14
Remove the wrap (Don't throw it away!)
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15
and cut off the leftover dough around the sides.
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16
Place the leftover dough in the wrap.
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17
The leftover dough will be used as reinforcement.
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18
Use the wrap and rolling pin to spread the dough and then cut into thin long strips the height of the tart pan.
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19
Reinforce the areas of dough on the side that are thin from Step 8 by using your finger to press down evenly.
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20
Do the same if there are thin areas on the bottom.
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21
Using a fork, poke holes in the bottom as air vents and bake in a 180C preheated oven for 18-20 minutes.
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22
After tart has cooled, remove from the dish.
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23
*This how thick it will be if you use 200 g of pancake in an 18 cm tart pan.
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24
I used Easy Custard CreamThere is also a Simple Tart recipe.
