Soy Milk Tarts Filled with Natural Soy Goodness

OKAIMONO/ Recipes, PASTRY RECIPES

Love a good Soy Milk Pudding? Try making it in a tart shell! This Soy Milk Tart made with store-bought soy milk is fast and easy to make. It’s filled with the goodness of soy and is delectable to the taste buds! Try making these tasty soy milk tarts today!

Soy Milk Tart Recipe

This recipe uses the Non-Stick SILFORM Perforated Baking Mesh by Chef Koichi Izumi and does not require any baking beans or tools during blind baking.
Makes ~ 8 tartlets.

INGREDIENTS

Pâte Sucrée

65g Unsalted Butter (room temperature)
45g Icing Sugar
10g Milk Powder
135g Cake Flour
1 Egg yolk
1 tsp Vanilla Bean Paste

Soy Milk Filling

120g Sweetened Soy Milk
3 Gelatine leaf (~5g)

METHOD:

1. Make the Pâte Sucrée tart dough first. Cream the butter and sugar together until the sugar powder has melted or disappeared.

2. Add egg yolk and vanilla bean paste and mix. Sift in milk powder & flour together. Gently mix until the dough just combines.

3. Form the dough into a round ball and then flatten it. Wrap the dough in food wrap and chill overnight, or minimally 1 hour in the fridge.

4.When ready, take out the dough and leave it at room temperature for 5 mins. Then roll it out with a rolling pin to 3mm thickness.

5. Use a round cookie cutter (7cm) to cut out 8 pieces. Chill the dough again when it gets too soft to handle. Roll out any leftover dough and use a smaller cookie cutter in any shape and cut 8 pieces out as decoration pieces or simply as extra snacks.

6. Chill the dough again (10 mins in the freezer, or 30 mins in the chiller). Chilling the dough helps to keep its shape when baking.

7. Preheat your oven to 180 degrees C or 350 F .

8. This recipe uses the Non-Stick SILFORM Perforated Baking Mesh by Chef Koichi Izumi and does not require any baking beans or tools during blind baking. Turn the mesh tray upside down and place the tart shells on top of each mould. Bake for 12 mins – 14 mins. If you have smaller pieces of cookies baked together, remember to take them out quickly at around 9-10 mins as they will brown faster than the shells.

9. Leave the tart shells to cool completely before storing in an air-tight container. Moisture absorbent sheets are recommended if you’re storing them overnight before filling them up.

10. Make the soy milk filling:
Soak the gelatin in cold water until it turns soft (blooms).

11. Heat up the sweetened soy milk in a pot but be careful not to bring it to a boil

12. Next, drain away or squeeze out the excess water from soaking the gelatin leaf. Then add the gelatin into the hot soy milk and mix until it has dissolved completely.

13. Once it has slightly cooled, pour the soy milk mixture into the tart shells. Let them sit and chill in the fridge until the pudding becomes firm.

14. Enjoy it cold!

Tartlets Variations
Tart Dough : Consider using Pâte Sablée for an extra almond crunch and flavour. If you have a nut allergy, stick to the Pâte Sucrée above instead.

Fillings :

Double chocolate – Filling with a Chocolate Ganache and a Chocolate Glacage topped with sea salt and crushed almond.

Berry cream cheese filling made with strawberries & raspberries compote.

Good old original cheese cake filling with fresh fruits.