Soy Milk Egg Tart Baked in a Low-cal Crust

• 200 ml Soy milk (or milk)
• 2 Eggs
• 40 grams Sugar
• 2 tbsp Cake flour
• 1 tbsp Corn starch (or katakuriko)
• 1 tsp Rum (if available)
• 1 few drops Vanilla essence (if available)
• 1 Tart base
• 100 grams Pancake mix
• 50 grams Tofu

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

milk, eggs, sugar, flour, starch, vanilla, base, pancake mix

Taken from cookpad.com/us/recipes/147721-soy-milk-egg-tart-baked-in-a-low-cal-crust (may not work)