Bring the butter to room temperature. Mix the okara and dry ingredients well.
If the okara is too wet, microwave it without covering.
Mix the butter and beaten egg to Step 1.
Roll up the dough, wrap with a plastic wrap, and rest for more than 30 minutes in the fridge.
Roll out the dough with a rolling pin, line it in a tart tin coated with oil.
Dock the pie crust and bake for 15 minutes at 200°C.
Bake the rest of dough as okara cookies.
This is what the cross-section looks like when you use it for pumpkin tart.
Story Behind this Recipe
I am addicted to making tarts since I made Cookpad user "Happa's" tart. Everyday, I made the tart with okara and finally completed this recipe. I made chestnut tarts, apple tarts, sweet potato tarts, pumpkin tarts, etc...
-Adjust the baking time depending on the fillings. -You can omit the butter. It won't be very crispy, but you can reduce the calorie count. If so, increase the quantity of egg from 20 to 30g. -The average weight of an egg is 20 g for 1/2 medium size egg, 30 g for 1/2 large or extra large egg.