German pudding tart

German Pudding Tart is recently one of the most popular desserts in Asia. It is similar to HK classic egg tart, except it is 2x bigger in size. And it's baked in cupcake liners. While Hong Kong egg tarts are small, usually about 3 inches in diameter.

If you love egg tarts, you have eaten the classic version of egg tarts, and the Macau version of Portuguese tarts, then you must try this popular German pudding egg tart, which is very different from the egg tarts we often eat. The thick, crispy tart crust tastes like a cookie! Coupled with the pudding-like texture, it really tastes so good that you want to eat a few more!

You may ask what the difference between German pudding and the classic HK egg tart is? Yes, there is a difference with the filling.

German pudding is using heavy cream while classic egg tart is using milk or evaporated milk. The filling texture for German pudding is creamy while classic egg tart is silky smooth like a steamed egg.

About the crust, there are some critical steps that need to be paid attention to: -

1) Refrigerate the crust for 30min

2) Prebaked the refrigerated tart to avoid the crust turning soggy because of the addition of liquid.

3) The egg liquid must be sieved so that the egg tarts will taste as smooth and tender as pudding~

This German pudding egg tart is so delicious, and you can't stop eating it. .... I do believe that you can do better.

INGREDIENTS

Tart Shell

45 g unsalted butter room temperature

50 g icing sugar

1 egg

140 g cake flour

Pudding Filling

160 g whipping cream

2 egg yolks

40 g condensed milk

INSTRUCTIONS

Tart Shells

1) Preheat the oven to 356°F (180°C).

2) In a bowl, combine softened unsalted butter and icing sugar. Whisk until combined and smooth. Add egg to the mixture, whisk until combined.

3) Sift cake flour into the mixture. Mix until a dough is formed. Divide the dough into 6 equal portions.

4) Gently press the dough into small and oven-safe paper cupcake molds. lightly prick bottom of pastry crust with the tines of a fork, to prevent the dough from puffing up as it bakes. Place them on a baking pan. Baked for 10 - 15 minutes. or until the crust is dry and lightly golden brown.

Pudding Filling

1) In a bowl, combine whipping cream, egg yolks, and condensed milk. Sift the mixture once to ensure its smoothness.

2) Pour the mixture into prepared cupcake molds to 90% full.

Bake for 30 to 40 minutes until the surface is slightly golden brown and doesn't wobbleating

Comments

Steamed Spareribs With Sand Ginger （沙姜蒸排骨）

Steamed spareribs with sand ginger is a delicious Cantonese dish. The main ingredients are spareribs and sand ginger. Sand ginger, also known as galangal, is a spicy spice that adds a unique flavor to this dish. It is one of four types of galangals, a rhizome in the ginger family. Fresh sand ginger is paler in color on the inside and woodier and coarser in texture than standard ginger. As a result, it is more difficult to peel and grate. So, I just cleaned it with a tiny brush and chopped it with the skin. Fresh sand ginger might not be available at other places, so they will powder form instead. When dried, the flavor becomes a little less intense. I love how the fresh sand ginger tastes when combined with other spices or ingredients to create the sauce for meat. Apart from the ribs, I also add glass noodles and yuba or dried tofu skin. The ribs, glass noodles and dried tofu skin absorb all the sauce, enhanced by the flavor of sand ginger and oyster sauce. You can use san...

Easy Apple Tart With Almond Cream

This apple tarts made with frangipane or almond cream, and apples. It’s delicate, beautiful, and most importantly, delicious. The combination of apples, almonds, and cinnamon creates a warm and delightful dessert. Excellent while still warm from the oven, at room temperature, or even cold. The tart itself is buttery and crunchy. It is simple to make, and you don’t need a food processor or hand mixer. The key is that the butter is COLD. I cut it into small cubes and keep it in a freezer for 10 minutes which is much simpler to incorporate into the flour mixture. The almond cream or Frangipane is simple to prepare, and you can make it a day ahead with only a few ingredients. Spread the almond cream over the prebaked pie crust which adds a wonderful flavor, but it also acts as a shield to prevent the apple juices from penetrating into the crust. I am using a 24cm round and removable pie try or tart pan for making this apple tart. It is one of the staple pieces of equipment in my kitc...

Nyonya Sticky Rice Dumplings

This is my version of Nyonya Zongzi. The taste is very different from salty meat Zongzi. When the first time I taste it, it is incredibly tasty, it’s slightly spicy but not too sweet. It has a strong spice flavor due to the fact that of using whole coriander and white peppercorns which were toasted and grinded into powder form. The biggest difference between the regular Zongzi and Nyonya Zongzi is in the filling -- one’s savory while the other's sweet. The regular salty Zongzi normally includes pork belly in a big piece, mushrooms, dried shrimp, chestnuts and salted duck eggs. And include a lit bit of five spice powder for some fragrance. The Nyonya Zongzi includes braised minced pork, dried shrimps, candied winter melon, and the strong spice from the whole grinded coriander seeds and white peppercorns is the key to the greatest flavor. And it comes with a blend of sweet and savory, with aromatic spice notes and a hint of sweetness. The blue and off-white appearance with a ...

jessiefoodinthekitchen

Search This Blog