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Thursday, 7 August 2014

Soya Milk Tart 豆花挞

Updated with a 2016 photo ^^

Below was the 2014 photo :)
A cold dessert prepared by filling the crispy buttery tart shell with silky smooth soya bean curd ^^

Yield: 12 x 7cm round tarts

Crust Ingredients
90g unsalted butter, softened
45g icing sugar
30g beaten egg
150g all purpose flour
20g corn flour
1/4 tsp salt

90g 无盐奶油,室温回软
45g 糖霜
30g 打散的蛋
150g 普通面粉
20g 粟米粉
1/8茶匙 盐

1. Loosen all purpose flour, corn flour and salt by stirring with a hand whisk.

2. Cream the softened butter till it becomes pale yellow. Add in the icing sugar and whip for about 5 minutes into a light cream. 

3. Slowly add in the beaten egg and mix well.
慢慢加入蛋, 混均。

4. Fold in the flour mixture from (1) using an spatula till the mixture turns into a soft smooth dough.  Transfer the dough into a plastic bag and shape into a long dough. Let it chill in the fridge for 1 hour before moulding.
Avoid over mixing which will result in a tough crust.

5. Divide the dough into 12 equal portions.

Method 1
Roll the dough into a ball and place inside a 7cm round mould.
Use your thumbs to press the dough to shape to the contour of the mould.
Scrap off the extra dough.


Method 2
Flatten the dough to about 0.8cm thick, then use a 7cm cutter to cut out the dough.
Place the dough into the mould, then use your two thumbs to press the dough to shape.

6. Use a fork to prick some holes at the base. 

7. Bake the tart shells in a preheated oven set at 180 degree Celsius for about 15 to 18 minutes, or till the tart shells turns slightly golden.

8. Remove the tart shells from the aluminium moulds while they are still hot.

9. Cool on a wire rack.

Soya Curd Filling

It is recommended to use those non-refrigerate types of carton soya milk. From my past experience, those soya milk which need refrigeration, have problem coagulate using this recipe.

450g low sugar soya milk
10g sugar
1 tbsp milk powder
1/2 tsp agar agar powder
50g low sugar soya milk
1 pandan leaf (optional)

450g 低甜度盒装豆浆
10g 细糖
1 tbsp 牛奶粉
1/2 tsp 燕菜粉
50g 低甜度盒装豆浆
1 片 香兰叶(可免)

1. Heat 450g soya milk in a pot at medium low heat.

2. In a bowl, mix milk powder, sugar and 1/2 tsp of agar agar powder together.

3. Pour 50g of soya milk to mix with the mixture in (2). Let the mixture stands for about 10 minutes to allow the agar agar powder to absorb the moisture.

4. Pour the mixture from (3) into the pot of hot soya milk. Stir regularly to facilitate the sugar and agar agar powder to melt. The agar agar powder will melt around 100 degree Celsius. Ensure there is no tiny grains of undissolved agar agar to give a smooth texture curd.

You may add in a piece of pandan leaf to enhance flavour.

5. To test whether the mixture is ready, scoop a tablespoon of the soya milk mixture to a cool saucer. Place the saucer in the fridge to chill for 2 minutes. If the mixture coagulate after 2 minutes, you can stop heating the mixture.

6. Pour the warm mixture into the tart shells and allow them to cool to room temperature before transferring to the fridge to chill.

7. Allow the tarts to chill for 15 minutes. The tarts are best consumed about 5 ~ 10 minutes after leaving the fridge  
Keep the unconsumed tarts in a closed container to prevent the bean curd from drying up.


  1. Why my soya wont turn solid? Put too less agar agar powder? I put 1/2 teaspoon oso

    1. Hi, so sorry to hear this. There are two possibilities. Either your agar agar didn't melt completely, or insufficient agar agar powder. To ensure the agar agar will solidify after cooling, you need to take a teaspoon of the agar agar mixture to test. If it didn't solidify after putting in the fridge for about 1~2 minutes, then you need to check. If there is still small grains in the mixture, then the agar agar still not completely dissolved. You will have to continue to heat and stir till you see a smooth and grain-less solution. Otherwise, you'll need to add slightly more agar agar after adding to some water. Hope the info helps :)

  2. Hi. I tried to make the tarts . The tarts case came out crumbly like biscuit. Very fragile is it correct? As soon as I pour the soy bean mixture in,(cooled slightly) my tart case literally melted into a pool.., so sad :"( is my tart case done wrongly?


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