[Tart]
180g unsalted butter, softened
90g powdered sugar, sifted
1 large egg, beaten
300g plain flour, sifted
40g cornstarch, sifted
1/2tsp salt
[Filling]
360ml Nutrisoy Soy Milk
6 sheets of gelatine
[Steps]
In a large mixing bowl, whisk butter with sugar till pale and fluffy.
Gradually whisk in egg and mix well.
Gradually fold in flour, followed by cornstarch, and lastly salt. Continue to mix till a soft dough is formed.
Plastic wrap dough and chill for 1hr.
Divide dough into 20 portions and press it into tart moulds. Trim off excess dough.
Place tart moulds on a baking tray. Using a fork, poke some holes at the base of the tarts.
Bake at 180degC for 15-20mins till golden brown.
Allow tarts to cool completely, then remove them from the moulds.
Soak gelatine sheets in ice water.
Heat up soy milk, then turn off the heat.
Squeeze dry gelatine sheets and add into hot soy milk. Stir well till gelatine is dissolved.
Fill tart shells with soy milk and chill till firm.
Adapted from The Meatmen Singapore