German Pudding Tart (德式布丁撻)
German Pudding Tart has recently become one of the most popular desserts in Asia. It’s similar to the HK-style egg tart but is twice as large. 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. While it may look difficult, it only requires minimal ingredients and less than 30 minutes to prepare. It’s incredibly satisfying to bite into a treat with such a contrasting texture.
To add a unique twist, I included some homemade Houjicha Chestnut Spread as a topping to the German Pudding Tart. It gives a nutty flavor and perfectly embodies the taste of fall.
What is the Difference Between German Pudding Tart and Classic Egg Tart?
The key difference lies in their ingredients and texture. German Pudding Tart uses heavy cream for its filling, resulting in a creamy consistency. In contrast, classic egg tarts are made with milk or evaporated milk, giving them a silky smooth texture similar to steamed eggs.
Key Ingredients of German Pudding Tart
Tart Shell
- Unsalted butter (room temperature)
- Icing sugar
- Egg
- Cake flour
- Houjicha powder
Pudding Filling
- Whipping cream
- Egg yolks
- Condensed milk
German Pudding Tart
Equipment
- Oven
Ingredients
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
Instructions
- Preheat the oven to 356°F (180°C).
To Prepare Tart Shells
- In a bowl, combine softened unsalted butter and icing sugar. Whisk until smooth.
- Add egg, one-third at a time, to the mixture. Whisk until combined 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, oven-safe paper cupcake molds. Place them on a baking pan.
To Prepare Pudding Filling
- In a separate bowl, combine whipping cream, egg yolks, and condensed milk. Sift the mixture once to ensure smoothness.
- Pour the pudding mixture into prepared cupcake molds, filling them 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.
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