I wanted to make a tasty sweet that everyone could enjoy, even those with wheat, egg, or dairy allergies!Mix it lightly after you've added the vinegar to the soy milk cheese. Don't over mix it.Add honey to the separated soy milk cheese liquid for a refreshing and tasty drink.You can enjoy the leftover soy milk cheese as-is with jam, or in a sandwich! Recipe by yushuryo

I wanted to make tarts that didn't need to be cut. Since you make the custard in the microwave, it's super quick and easy!When strawberries are in season, these make great gifts.Using nappage suitable for glazing fruits gives a gorgeous result! (E.g. heat equal parts strawberry jam and water in a pot until thickened into a syrup.)If the tart crusts are too thin, they will break easily when filling, but if they're too thick the tarts become very difficult to eat, so try to find a good balance! Recipe by naepon

#MidnightCravingsThis was originally a Portuguese recipe . A mouth watering snack to satisfy anyone's midnight craving !

I had a craving for these, since I hadn't made them in awhile. Eating them piping hot is the cook's prerogative It made me blissfully happy ! This said by someone who ate 5 while she was supposed to be on a diet ...Please refer to the notes on how to make the pie crust. Adjust the cooking time for the custard according to your microwave. (Be careful not to overcook it.) Recipe by Yukiline

Egg tarts are a fovoured Asian 'dimsum' that originated from Hong Kong. Nowadays you can find it almost everywhere in Malaysia and Singapore. There are two versions of the egg tart: the one with flaky crust (also known as Portuguese egg tarts), and the one with cookie-like crust, as featured above and also my favourite.Be careful when baking as the egg custard burns easily. Check the colour while baking- it should be done when the custard becomes yellow.

I created this recipe as a request.The finish differs depending on the oven, so please adjust the baking time while checking the colour of the tarts. Recipe by Otometeo

I tried my best to come up with this recipe as I wanted to eat a healthy quiche.You can fill this quiche with anything that you have in your freezer. Recipe by Miffiii

I know custard tart is more usual, but I didn't have the ingredients for it in the refrigerator! I really wanted to make something though, so I came up with this popular tart that only requires milk and eggs.If you want a rich flavour then I recommend using heavy cream, but I always use milk.This tart is not only cheap to make and healthy, it's also very refreshing during the summer months!The colour of the egg mixture and the crispiness of the crust will vary depending on your oven so please adjust the time and temperature as necessary. Recipe by Maminkotarou

I love this pie.. i went to search this recipe on internet then found the blog. Tried to make it, and my family loves it

The expiration date on my eggs and milk were drawing near, so I wanted to make egg tarts. But then the recipe I knew was so time-consuming since it used heavy cream and the egg mixture had to sit for a while. So, as an experiment, I made it with just the milk, and it turned out great!During this time of the year (the summer) the puff pastries will defrost instantly once they're out of the freezer, so make sure not to take them out too soon. The puff pastries are easier to handle of you wrap up its top and bottom with a plastic wrap. The aluminum cups will flatten and spread when you put the batter on top. To prevent this, pinch and harden the four corners at the start. This will make the cups a bit sturdier. Recipe by toshimasu

The whole reason that I travelled to Macau was to eat an egg tart. They were absolutely flying off the shelves! They're so small that you can eat 2 tarts quite easily.Make sure to roll the pastry as thinly as possible, bake until golden and eat whilst still piping hot. Once they cool, you can reheat them in a toaster oven to get back that crispy outside and thick centre.Since you should be rolling the puff pastry quite thinly, you should be aiming to use just 1/2 sheet. If the puff pastry becomes a bit soft during rolling, simply put it in the freezer to chill, then continue to use. Recipe by Setsubunhijiki

I wondered if I could make a tart crust without oil, so I came up with my own recipe.Bake the tart crust until it is nice and hard and lightly browned. While baking, if it looks like it might start to burn, cover with aluminum foil and continue baking.If the dough doesn't clump together, add very small amounts of milk at a time while checking to see if it will clump. Recipe by Akito mama