German Pudding Tart is recently one of the popular desserts in Asia. It is similar to HK-style egg tart, except it is 2x bigger in size. The tart shell is a buttery shortbread crust, and the filling is silky smooth and tastes just like pudding. If you have a butane torch, you can easily make a creme brulee version. It may look difficult, but it only requires minimal ingredients and less than 30 minutes to prepare. It is satisfying to bite into a treat with such contrasting texture.

I also added some homemade Houjicha Chestnut Spread as a topping to the German Pudding Tart. It gives a nutty flavor and tastes just like fall.

german pudding tart
german pudding tart

German Style Pudding Tart

No ratings yet
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Dessert, Snack
Cuisine Western
Servings 6 tarts



Tart Shell

  • 45 g unsalted butter room temperature
  • 50 g icing sugar
  • 38 g egg
  • 140 g cake flour
  • 5 g houjicha powder

Pudding Filling

  • 160 g whipping cream
  • 2 egg yolks
  • 40 g condensed milk


Tart Shells

  • Preheat the oven to 356°F (180°C).
  • In a bowl, combine softened unsalted butter and icing sugar. Whisk until combine and smooth.
  • Add egg, one-third at a time, to the mixture. Whisk until combine before adding more.
  • Sift cake flour and houjicha powder into the mixture. Mix until a dough is formed. Divide the dough into 6 equal portions.
  • Gently press the dough into small and oven-safe paper cupcake molds. Place them on a baking pan.

Pudding Filling

  • In a bowl, combine whipping cream, egg yolks, and condensed milk. Sift the mixture once to ensure its smoothness.
  • 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 wobble when shaken. Add toppings as desired. Ready to serve.
Keyword Dessert, Houjicha, Tarts
Tried this recipe?Tag us on Instagram @likebyregina and share your creations!

Recommended Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

%d bloggers like this: