Easy Cooking Recipe ButterFree Strawberry Custard Tart Delicious Nutritious

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19 ingredients, 12 steps, cooking Butter-Free Strawberry Custard Tart

Good Morning my mother, now you can cook recipe Butter-Free Strawberry Custard Tart with 19 ingredients and 12 steps. Next this is how to make it, please observe carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 19 ingredients and 12 stages of easy cooking Butter-Free Strawberry Custard Tart.

Ingredients all Butter-Free Strawberry Custard Tart

1. It’s : Healthy Tart Crust.
2. It’s 100 grams : Pancake mix.
3. It’s 50 grams : Silken tofu.
4. It’s : For the Sponge Cake:.
5. It’s 15 grams : Cake flour.
6. You need 25 grams : Sugar.
7. Prepare 1 : Egg (large).
8. You need 2 tsp : Oil.
9. You need 1 tsp : Black cocoa powder (for a brown cake).
10. It’s : For the Soy Milk Custard:.
11. You need 100 ml : Soy milk (or milk).
12. You need 1 : Egg.
13. You need 2 tbsp : Sugar.
14. It’s 1 tbsp : Cake flour or pancake mix.
15. It’s 1/2 tsp : Rum (optional).
16. You need 1 dash : Vanilla essence (optional).
17. It’s : For the Topping.
18. Prepare 1 : pack Strawberries.
19. Prepare 1 : Apricot jam (for glazing).

If all ingredients Butter-Free Strawberry Custard Tart it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.

Process Cooking Butter-Free Strawberry Custard Tart

1. Prepare the tart crust. (Refer to.) Let it rest for at least an hour. While it's resting, prepare the custard.

https://cookpad.com/us/recipes/142713-butter-free-ultra-healthy-easy-tart-crust

1. To prepare the soy milk custard: Sift the flour into the rest of the ingredients and cover with plastic wrap. Microwave for 4 minutes at 600 W. Check on it every once in a while. Once it's done, cover with plastic wrap and let rest in the fridge.
   
2. If using whipped cream (instead of custard): Make the whipped cream with 50 ml heavy cream after the sponge cake is baked.
   
3. Bake the tart crust in a 170℃ oven for 15 minutes. Using pie weights will make it look pretty. When it is finished baking, flatten the base with your fingers.
   
4. Prepare the sponge cake while baking the tart crust. Combine the egg and sugar in a bowl. Mix the batter until it thickens over a double broiler.
   
5. Sift in the flour and add oil. Mix with a hand mixer at low speed. Pour the batter into the baked tart crust and bake at 160℃ for 15 minutes.
   
6. Once the cake is cooled, pour in the soy milk custard and arrange the strawberries on top.
   
7. Glaze with apricot jam or sprinkle on powdered sugar. The tart will be easier to cut when cooled.
   
8. Here is another healthy tart recipe that I used when I didn't have any tofu. I recommend this one when making a strawberry tart:.

https://cookpad.com/us/recipes/142764-easy-healthy-tart-crust

1. Here's the tart with plain sponge cake.
   
2. Here's cocoa sponge cake with chocolate whipped cream. I added another 1/2 teaspoon of (black) cocoa to the batter.
   
3. Here's a pink sponge cake with whipped cream.
   
4. Finish and Enjoy.

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