Below was the 2014 photo :)
Yield: 12 x 7cm round tarts
90g unsalted butter, softened
45g icing sugar
30g beaten egg
150g all purpose flour
20g corn flour
1/4 tsp salt
1. Loosen all purpose flour, corn flour and salt by stirring with a hand whisk.
2. Cream the softened butter till it becomes pale yellow. Add in the icing sugar and whip for about 5 minutes into a light cream.
3. Slowly add in the beaten egg and mix well.
4. Fold in the flour mixture from (1) using an spatula till the mixture turns into a soft smooth dough. Transfer the dough into a plastic bag and shape into a long dough. Let it chill in the fridge for 1 hour before moulding.
Avoid over mixing which will result in a tough crust.
5. Divide the dough into 12 equal portions.
Roll the dough into a ball and place inside a 7cm round mould.
Flatten the dough to about 0.8cm thick, then use a 7cm cutter to cut out the dough.
6. Use a fork to prick some holes at the base.
7. Bake the tart shells in a preheated oven set at 180 degree Celsius for about 15 to 18 minutes, or till the tart shells turns slightly golden.
8. Remove the tart shells from the aluminium moulds while they are still hot.
9. Cool on a wire rack.
Soya Curd Filling
It is recommended to use those non-refrigerate types of carton soya milk. From my past experience, those soya milk which need refrigeration, have problem coagulate using this recipe.
450g low sugar soya milk
1 tbsp milk powder
1/2 tsp agar agar powder
50g low sugar soya milk
1 pandan leaf (optional)
1 tbsp 牛奶粉
1/2 tsp 燕菜粉
1 tbsp 牛奶粉
1/2 tsp 燕菜粉
1 片 香兰叶（可免）
1. Heat 450g soya milk in a pot at medium low heat.
2. In a bowl, mix milk powder, sugar and 1/2 tsp of agar agar powder together.
3. Pour 50g of soya milk to mix with the mixture in (2). Let the mixture stands for about 10 minutes to allow the agar agar powder to absorb the moisture.
4. Pour the mixture from (3) into the pot of hot soya milk. Stir regularly to facilitate the sugar and agar agar powder to melt. The agar agar powder will melt around 100 degree Celsius. Ensure there is no tiny grains of undissolved agar agar to give a smooth texture curd.
You may add in a piece of pandan leaf to enhance flavour.
5. To test whether the mixture is ready, scoop a tablespoon of the soya milk mixture to a cool saucer. Place the saucer in the fridge to chill for 2 minutes. If the mixture coagulate after 2 minutes, you can stop heating the mixture.
6. Pour the warm mixture into the tart shells and allow them to cool to room temperature before transferring to the fridge to chill.
7. Allow the tarts to chill for 15 minutes. The tarts are best consumed about 5 ~ 10 minutes after leaving the fridge :)