with MARIGOLD HL Strawberry / Chocolate / Banana Milk
Eggless Milk Tart
Made With MARIGOLD HL
Chocolate or Strawberry Milk
Ingredients
Tart Shells
50g plain flour
40g unsalted butter (frozen)
10ml water
Pinch of salt
Milk Custard
80ml MARIGOLD HL Chocolate or Strawberry Milk (Divide into 60ml & 20ml)
20ml sweetener
3g cornstarch
1g agar agar powder
Suggestions
Sweetener: Maple Syrup, Honey, Sugar, Jam, Chocolate chips
Agar agar can be substituted with 2g of cornstarch, however consistency will be different
Method
Tart Shells
1
In a food processor, add flour, butter, water & salt together.
2
Once the dough is formed, divide it into 4 portions.
3
Take 1 portion of dough and press it evenly into a tart (2.5 inches) mould. Cut off excess dough using a knife.
4
Using a fork, prick a few holes on the base of the dough to prevent it from puffing up.
5
Repeat the same for the remaining dough and chille the dough in the freezer for 15 mins.
6
Preheat oven to 190°C. Bake tart shells on the middle rack for 20 mins or till fragrance and golden brown.
Milk Custard
1
In a pan, heat up 60ml of HL Milk sweetener & Agar agar powder over medium heat.
2
While waiting for it to boil, mix another 20ml of MARIGOLD HL Milk with corn starch.
3
Once mixture no.1 starts to boil, add mixture no. 2 to the pan.
4
Lower heat and cook milk mixture until it is slightly thickened.
5
Pour the milk mixture into the tart shells and let it cool and solidify.
Credits
@tfeatkitchen
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