german pudding tart

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 Style Pudding Tart

Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Dessert, Snack
Cuisine Western
Servings 6 tarts

Equipment

  • Silicone Spatula
  • Hand Mixer
  • Oven
  • Sieve

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
 

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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German Style Pudding Tart
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