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 Style Pudding Tart
- Silicone Spatula
- Hand Mixer
- 45 g unsalted butter room temperature
- 50 g icing sugar
- 38 g egg
- 140 g cake flour
- 5 g houjicha powder
- 160 g whipping cream
- 2 egg yolks
- 40 g condensed milk
- 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.
- 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.