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Tofu custard tart

1 pie crust, to line quiche dish to allow enough depth for filling, blind baked, then filled with:
250 g silken tofu in food processor bowl and whizzed up with
2 eggs
1 cup soy milk
1/4 cup white sugar
1/4 cup golden syrup

Pour mixture into pie crust and bake in moderate oven until set (30 - 40 minutes or more). Serve with homemade icecream and sprinkle of chopped raw cashews. - Alison

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