Chocolate or Strawberry Milk
In a food processor, add flour, butter, water & salt together.
Once the dough is formed, divide it into 4 portions.
Take 1 portion of dough and press it evenly into a tart (2.5 inches) mould. Cut off excess dough using a knife.
Using a fork, prick a few holes on the base of the dough to prevent it from puffing up.
Repeat the same for the remaining dough and chille the dough in the freezer for 15 mins.
Preheat oven to 190°C. Bake tart shells on the middle rack for 20 mins or till fragrance and golden brown.
In a pan, heat up 60ml of HL Milk sweetener & Agar agar powder over medium heat.
While waiting for it to boil, mix another 20ml of MARIGOLD HL Milk with corn starch.
Once mixture no.1 starts to boil, add mixture no. 2 to the pan.
Lower heat and cook milk mixture until it is slightly thickened.
Pour the milk mixture into the tart shells and let it cool and solidify.