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

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