German Pudding Tart

• 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.