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German Style Pudding Tart
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Prep Time
30
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course
Dessert, Snack
Cuisine
Western
Servings
6
tarts
Equipment
Silicone Spatula
Hand Mixer
Oven
Sieve
Ingredients
1x
2x
3x
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
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
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