Recipe – Bean Curd Tarts ( REALLY AWESOME )

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.
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?
Hello sorry for the late reply. It's just for taste. U can just put 45g for one type!
Hi Miss Tam Chiak!
I would like to try this π 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!
yes, correct. I didn’t use machine for this.
Hi, what do you mean by dried beans? Where do you usually buy it from
Hello, sorry where did you see dried beans?
30g of βPolleneyβ Soya Bean Milk Powder
15g of βUnisoyβ 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?
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. π
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 π
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!!
good luck and let me know if u succeed! π
How much do u need if im using all carton soya milk?
same amount π
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 π
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 π
Can I use a muffin pan to create these tarts? Also.. the instant jelly powder – can i use gelatine powder?
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.
May i know what type of milk powder u r using? Can i use coffee mate powder (white)
yes u can
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
yes… but taste will not be as good π
Can I use 45g of βUnisoyβ Soya Bean Milk Powder instead?