PowerBeans Fresh Almond Soya Milk
Tart Dough: In a food processor, add flour, salt, sugar and cold butter and blitz till the texture resembles cornmeal or sandy crumbs. Add in egg yolk and continue the process. Stop once the dough comes together (add cold water slowly if the texture still looks dry). Wrap in cling wrap and refrigerate for 10 minutes.
Sesame filling: Mix all the ingredients together till it looks like paste. Keep it chilled.
Egg custard filling: Dissolve the sugar in the hot water till sugar is completely dissolved. Leave to cool. Mix the eggs and MARIGOLD Almond Soya Milk together. Stir in the sugar syrup and avoid making too many bubbles. Sieve the egg custard (2 times) to remove lumps and bubbles into the tart shells.
Preheat oven at 160°C. Roll out the pastry on a lightly floured work surface. Using a 5-inch fluted cutter (or normal egg tart mold), cut out 6-7 discs and line the tray moulds with the pastry circle. Line the edges a little above and trim off the excess using the rolling pin. For normal egg tart mold, you may make about 12 - 15 pieces of tarts.
Place ½ tbsp of black sesame filling in the center and pour in the egg custard. Bake in preheated oven of 1160°C for 25 - 30 minutes, till the egg custard does not wobble much. Leave the tarts to cool in the molds.
Soo Leng (omykitchen)