Butter-free Ultra Healthy & Easy Tart Crust - pancake mix

Method

• Wrap the tofu in paper towels to absorb excess moisture.
• Cut the tofu to the pancake mix.
• If you are using oil, add the oil first, then add the tofu.
• When the dough is evenly moist, bring it together in one mass by pressing down on the dough with your fist in the bowl.
• Once the dough looks like the photo in Step 2, form it into a square shape and wrap it in a piece of plastic that's bigger than the 18 cm tart pan you will be using.
• Leave the dough to rest in the refrigerator for 1 to 2 hours.
• (Make sure to cut the plastic wrap on the large side since it will be used later).
• Spread the plastic wrap out, and roll the dough out with a rolling pin on top of the plastic so that it fits the 18 cm diameter tart pan.
• Try to make the dough 1 mm thick.
• You don't need to dust the rolling pin with flour, but if the dough sticks, dust with a little flour.
• If you roll the dough out to fit a 18 cm tart pan, the dough should be about 1.2 mm thick.
• Oil the inside of the tart pan using your fingers.
• You can flour the pan during Step 5 too.
• The crust will come out cleanly this way.
• Pick up the plastic wrap and invert the dough onto the tart pan.
• Press the crust into the pan over the plastic.
• Remove excess crust using the rolling pin or your fingers as shown in the photo.
• You can do this with the plastic still on, or remove it.
• Whichever is easier for you.
• Remove the excess crust, and slowly peel off the plastic wrap.
• Press the crust with your fingers so that it doesn't tear.
• Pierce the bottom of the crust with a fork several times so that it doesn't bubble up.
• Pre-bake the crust at 180C for 10 to 15 minutes.
• If you have pie weights, put a piece of greased aluminium foil on the crust and the weights on top of that.
• I recommend tarts that don't require the crust to be pre-baked.
• The crust is hard and tough to slice when it's freshly baked, but becomes easy to slice cleanly when cooled.
• You can freeze the dough wrapped in plastic for about 1 week.
• De-frost naturally and roll it out.
• Variation: 90 g pancake mix + 10 g katakuriko + 2 teaspoons oil.
• Although this version has oil, the result is a crispy crust that doesn't bubble up.