DOUGH
Place the butter, icing sugar, evaporated milk, plain flour and milk powder into a mixing bowl. Mix until a smooth dough forms.
Divide the dough into portions of approximately 16g each.
Press each portion evenly into tart moulds, covering the base and sides to form the tart shells.
SOY SAUCE CUSTARD FILLING
Dissolve the sugar in the water and stir until completely dissolved.
Add the eggs and evaporated milk, mix well.
Add the Lee Kum Kee Premium Light Soy Sauce and stir well.
Pour in the sugar water and mix until fully combined.
ASSEMBLY & BAKING
Fill each tart shell with the custard mixture until about 80–90% full.
Place the tarts in a combi steam oven and bake at 180°C for 10 minutes.
Allow the tarts to cool for a few minutes before serving.
Strain the custard through a fine meshed strainer, then let it rest for a few minutes, in order to get rid of air bubbles and achieve a smooth and glassy finish.
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
