Soy Milk Tart – 豆花挞

Fancy doing up some freshly baked tarts for the CNY season? No problem! Tart shells made from scratch, and silky smooth soy milk filling makes this recipe one that is not just worth the effort, but real easy too!

We used Nutrisoy Fresh Soyamilk (Reduced Sugar) for the filling – heat it up and combined with gelatin sheets and chill them once they are filled up nicely. This recipe serves 20 tarts, so there’s enough to go around!

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  • Servings: 20 pieces

  • Time: 3 hours

  • Skill: Easy


  1. 180g unsalted butter, softened

  2. 90g icing sugar, sifted

  3. 1 large egg, beaten

  4. 300g plain flour

  5. 40g corn flour

  6. 1/2 tsp salt

  7. Ingredients


    1. 360ml Nutrisoy Fresh Soya Milk

    2. 6 sheets of gelatin or 1 ½ teaspoon instant jelly powder


    1. Cream butter and icing sugar until pale in colour

    2. Beat egg in until well combined

    3. Sift plain flour, corn flour and salt together, then stir in at slow speed until a soft dough is formed

    4. Cling-wrap dough and chill for 1 hour or until firm

    5. Divide dough into 20 pieces, then press dough into tart shells and trim off excess dough.

    6. Use a fork to prick the base of the tart shell, then bake at 180°C for 15-20 minutes, until tart shells are golden brown.

    7. Remove tart shells from oven and cool completely

    8. Soak gelatin sheets in ice-water until soft

    9. Heat up Nutrisoy Fresh Soya Milk in a pot over low heat, until it is hot but not boiling.

    10. Squeeze out excess water from gelatin sheets, add to hot soya milk and stir to dissolve

    11. Fill tart shells with soya milk mixture and chill in the fridge until filling is firm

    12. Serve cold and enjoy.

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