Soy Milk Egg Tart Baked in a Low-cal Crust

Soy Milk Egg Tart Baked in a Low-cal Crust

I want to eat sweet things even when I'm on a diet! This tart is made with soy milk and even the base is healthy. Top it with whatevery you prefer.

Ingredients: 1 tart mold (18 cm)

Soy milk (or milk)
200 ml
40 g
Cake flour
2 tablespoons
Corn starch (or katakuriko)
1 tablespoon
Rum (if available)
1 teaspoon
Vanilla essence (if available)
a few drops
[Tart base]
Recipe ID: 344146
Pancake mix
100 g
50 g


1. Make the tart crust Recipe ID: 344146 or any crust of your choice. Make the filling while the tart dough is resting.
2. Put the egg and sugar in a bowl, and mix well with a whisk until it becomes pale in color. Sift the flour and corn starch into the bowl, and mix while adding the soy milk in little by little.
3. Loosely cover with cling film and microwave for 4 minutes at 600 W. Stir once every minute. Remove the cling film and microwave for another minute. If microwaving at 1000 W, reduce the total cooking time from 5 minutes to 4.
4. Pour the Step 2 mixture into the tart crust and bake for 15 minutes at 200°C, or 10 minutes at 240°C. Cook until the surface browns slightly, but if it looks like it will burn, cover with aluminium foil.
5. By coating the bottom of the crust with caramel, you can transform this into a pudding tart. For an easy caramel sauce recipe, check out Recipe ID: 620607.

Story Behind this Recipe

I modified a custard tart recipe I found in a magazine, and also replaced the milk with soy milk. This is surprisingly simple to make.