Preparation

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 gelatine sheets in ice-water until soft.
9. Heat up NutriSoy High Calcium Fresh Soya Milk Reduced Sugar in a pot over low heat, until it is hot but not boiling.
10. Squeeze out excess water from gelatine 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.