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[ For Shortcrust Pastry ] Stir bread flour, cake flour, and salt. Dice butter into about 5mm (0.2-inch), put them in a large bowl. Chill all the ingredients for the crust in a fridge for 30-60 mins.

Take flour mixture and diced butter out from the fridge. Leave water in the fridge. Add flour mixture to butter, use your hand to mix roughly, rub the butter into the flour to make a breadcrumb texture.

Take water out from the fridge. Pour 2/3 water over the mixture, like drawing circles. Use a spatula to fold it sometimes scooping up flour. Pour the remaining water over dry places, fold it until large clumps.

Put it onto plastic wrap. Fold one side of plastic wrap to cover the dough, press it to flatten. Fold plastic wrap and dough together in half, press it. Repeat that another 4 times. Flatten it, wrap it with plastic wrap. Let it sit in a fridge overnight.

[ For Bechamel Sauce ] Add boiling water to crushed chicken broth, stir to melt it.

Put butter in a small pot, melt butter on low heat, and turn off the heat. Add flour, use a spatula to stir well until smooth.

Heat it on low-medium heat. After it starts to bubble, stir well for 2 mins. Cook it until thin.

Add soy milk in 5-6 parts, mix it pushing or stirring each time.

Add chicken broth soup, stir well until smooth, and heat it until bubbling up lightly. Turn off the heat, use a whisk to stir well to get smoother. Sprinkle pepper and nutmeg powder, stir well.

Strain and transfer into a small bowl. Seal it with plastic wrap to prevent drying. Cool down, and let it sit in a fridge, if possible, overnight.

[ Next day, For Filling ] Slice onion thinly. Cut potato into 4 pieces and slice into 5 mm / 0.2-inch thick. Drain tuna in a strainer.

Heat oil and add the sliced onion and potato, stir-fry it on medium heat until soft. Sprinkle salt and pepper and stir, turn off the heat. Add drained tuna, mix roughly. Transfer into a container, leave it cool.

Take the bechamel sauce out from the fridge, ｍix it to loosen. Cover lightly with plastic wrap, and warm with a microwave to soften. Cover with plastic wrap and set aside.

[ Blind Bake Pastry ] Preheat an oven to 200℃ / 392F. Take the dough out from the fridge, divide it into 6 equal pieces. Roll each out into 3mm (0.1- inch) thick on a lightly floured surface. Use a 10.5 cm (4.1'') diameter ring to cut them into circles.

Gently press into the muffin mold. Please put it in a freezer for 5-10 mins if it gets too soft. Prick the bottom with a fork, place glassine paper cups in the pastry, fill them with tart stones. Bake it with the preheated oven at 180℃ / 356 F for 15 mins.

Remove tart stones, bake them for another 10 mins until the bottom dry. Brush inside of the pastry with beaten egg. Bake it at 180℃ / 356 F for 2 mins to dry the egg. After removing the muffin mold from the oven, leave the oven warm at 180℃ / 356 F.

[ Put filling and bake! ] Put bechamel sauce in each pastry. Put the potato and tuna over, press down lightly. Add the grated cheese over.

Bake it in the preheated oven at 180℃ / 356 F for 20 mins. Done!