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You are here: Home Β» Cook Β» Recipe – Bean Curd Tarts ( REALLY AWESOME )

Recipe – Bean Curd Tarts ( REALLY AWESOME )

Last updated on March 30th, 2017,
by Maureen
Categories:
  • Cook
Bean Curd Tarts

Bean Curd Tarts

I have been wanting to make egg tart for the longest time. After researching on the recipe, I have found Hei Mama’s egg tart recipe which is very popular among bakers. On the day when I wanted to bake, I was watching a TV show and they were featuring Le Cafe’s Bean Curd Tart. So the idea came! I want to bake BEAN CURD TARTS instead!

As many of you know, Le Cafe’s bean curd tart is the first in Singapore. The silky smooth soya bean filling is encased in a thin cup of delicious pastry. I read about the interview of Le Cafe and they go all the way from grounding their own soy beans and almond together. But I didn’t have the time to do it, so I used my beancurd pudding recipe as my tart filling.

This is my first time making a tart base and I have absolutely no idea how to do it right. Thankfully for the guidance from Cook.Bake.Love, she shared two ways in making the tart.

First is to use the rub-in method, which is what I did. You basically have to rub your cold butter into the other ingredients. The end results is more flaky and moist. Another way is to just mix the melted butter into other ingredients. What you get, according to Cook.Bake.Love, is a more crispy texture.

For normal egg tarts, you can just pour the egg filling into the tart and bake it together. But for my case, I just wanted to bake the tart base by itself and pour the soya bean after that. However, my first few tart base turned out very dry. I quickly went online to read on some tips to bake tarts. Lesson learnt: to put aluminum foil and dry beans to cover the base of the tart.

The recipe says to divide the mould evenly to the same weight, roll it into a ball and press it evenly to the mould. I also have difficulty with that because my base is definitely thicker than the sides. Lesson learnt: It is better to roll the mould into a sheet about 5mm thick and use a bigger round cookie cutter to cut out the shape before placing on the tart mould. Make the tart as thin as possible.

There are just too many techniques that need to be learnt when making the tart base. What I baked here is not the perfect tart base, but the combination of my bean curd pudding and the tart is perfect.

Recipe – Bean Curd Tarts

Pastry (makes 10-12 8cm tart)
150g plain flour
1 tbsp custard powder
1 tbsp milk powder
Β½ tbsp sugar
Β½ egg
100g butter

Rub-in Method:
1. Cut cold butter into small cubes.
2. Combine flour, custard powder and milk powder and mix well.
3. Rub in the cold butter.
4. Add sugar, mix well and add beaten egg, mix to form a soft dough.
5. Wrap with cling wrap and refrigerate overnight before use.
6. Roll the pastry dough into sheet (about 5mm thick) and use a round cookie cutter to cut out the shape before placing on the tart mould.
7. Bake in preheated oven at 180 degree celsius for 20 mins.

Filling
30g of ‘Polleney’ Soya Bean Milk Powder
15g of ‘Unisoy’ Soya Bean Milk Powder
350ml of water
15g of sugar to taste (not required if using carton-ed Soya Bean Milk)
8g of Phoon Huat’s instant jelly powder

Method:
1. Stir all the soya bean milk powder together. Sieve.
2. Heat the soya milk in low heat till its hot. DO NOT BOIL.
3. Stir in sugar till it is fully dissolved.
4. Stir in instant jelly powder for about a minute till it is fully dissolved.
5. Pour the soya bean into each tart till 90% full. Allow it to cool.
6. Refrigerate overnight. Enjoy.

Bean Curd Tarts

Maureen

Born into a family of enthusiastic foodies, Maureen has always loved all things culinary, especially the local cuisine here in Singapore. With a life-long fascination with the rapidly evolving food scene in Singapore, she started this website in 2007 to explore and celebrate all types of local Singapore dishes and to share her love of travel and food with the world. With 4 years of experience as a journalist and producer, she has a wealth of experience in food writing, photography and styling.

22 Comments Hide Comments

Xinyun says:
22 November 2012 at 9:51 pm

Hi Misstamchiak!

I m going to try out this recipe dis weekend! What is the purpose of using two kinds of soy milk powder (unisoy and polleney)? Is it fine if i just use 45g of one type?

Reply
Miss Tam Chiak says:
30 November 2012 at 12:46 am

Hello sorry for the late reply. It's just for taste. U can just put 45g for one type!

Reply
Yao says:
17 February 2013 at 7:15 pm

Hi Miss Tam Chiak!

I would like to try this πŸ™‚ I want to clarify, by your instructions of “mix” the flour…and beaten egg..”mix” means and mixed , not machine beat right?

Thanks a lot!

Reply
Maureen says:
18 February 2013 at 5:14 pm

yes, correct. I didn’t use machine for this.

Reply
Tracy says:
4 April 2013 at 8:40 pm

Hi, what do you mean by dried beans? Where do you usually buy it from

Reply
Maureen says:
5 April 2013 at 12:20 am

Hello, sorry where did you see dried beans?

Reply
justina says:
15 April 2013 at 12:11 pm

30g of β€˜Polleney’ Soya Bean Milk Powder
15g of β€˜Unisoy’ Soya Bean Milk Powder

MAY I KNOW WATS THE DIFF OF THESE 2 SOYA BEAN MILK POWDER? isnt the brand soya bean powder brand polleney and unisoy?

Reply
Maureen says:
16 April 2013 at 11:02 am

hello, I am using both powder because I always make beancurd pudding (https://www.chuankain1.sg-host.com/best-chilled-beancurd-pudding-recipe/) and it always taste nicer with the combination of these two powder. But if you can’t find both, you probably can just use only one of them, doesn’t matter. πŸ™‚

Reply
justina says:
15 April 2013 at 12:13 pm

hoping to get ur reply soon, i love soya bean tarts. Ever tried once only from singapore and cant even find around at sarawak.

thanks πŸ˜‰

Reply
justina says:
16 April 2013 at 12:31 pm

ok thanks from you reply. I guess the soya bean milk powder i could only use those i can find from kuching organic store. will try and hope will taste good as well!!

Reply
Maureen says:
16 April 2013 at 11:56 pm

good luck and let me know if u succeed! πŸ™‚

Reply
femme says:
28 August 2013 at 4:24 pm

How much do u need if im using all carton soya milk?

Reply
Maureen says:
29 August 2013 at 8:00 pm

same amount πŸ™‚

Reply
janberries says:
13 December 2013 at 9:59 am

hi! can i ask if i can substitute milk powder and custard powder with anything? because only a small quatity is needed and they only sell those in big bottles.

Thanks in advance!! your tarts look amazing πŸ™‚

Reply
Maureen says:
13 December 2013 at 11:17 pm

hello, milk powder gives a more powdery effect for the tart. You can skip it if you dont have it at home. As for custard powder, you can replace with corn starch and 1/8 tsp of vanilla essence πŸ™‚

Reply
Jo says:
5 February 2014 at 9:33 pm

Can I use a muffin pan to create these tarts? Also.. the instant jelly powder – can i use gelatine powder?

Reply
Maureen says:
9 February 2014 at 10:44 pm

If you use a muffin pan, make sure you use one that is more shallow so that it is easier for you to remove the tart. Yes you can replace with gelatine powder but I am sorry, I do not have the exact measurement. But it should be slightly lesser that instant jelly powder.

Reply
victoria says:
30 July 2014 at 8:01 pm

May i know what type of milk powder u r using? Can i use coffee mate powder (white)

Reply
Maureen says:
1 August 2014 at 8:40 am

yes u can

Reply
Gemma says:
18 December 2014 at 9:23 am

Hi Miss Tamchiak! Chanced upon this while looking at beancurd tart recipes, so I thought I might as well give it a try! Would like to ask, if we were to replace the filling with prepacked soya milk (those carton ones), what is the exact measurement? Is it 350ml?

Thank you1

Reply
Maureen says:
5 January 2015 at 9:39 am

yes… but taste will not be as good πŸ™‚

Reply
Felicia says:
28 September 2016 at 4:03 pm

Can I use 45g of β€˜Unisoy’ Soya Bean Milk Powder instead?

Reply

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