German Pudding Tarts with Buttery Cookie Shells
From the MolalaCook kitchen · 烘焙手記
German Pudding Tarts with Buttery Cookie Shells
德式布甸撻
Press a 5 mm layer of buttery dough into muffin wells and fill with a rich egg custard.
▶ Watch the recipe
Before you begin
These pudding tarts bake in one go, with no separate blind bake. Press the dough against the corners of each well so the filling has a continuous shell.
Method 做法
Make the dough
Beat the softened butter and icing sugar until pale. Blend in 20 g beaten egg and the condensed milk, then fold in the sifted flour. Press together into a dough, wrap and refrigerate for one hour.
See this stage at 2:14 →
Rest the filling
Stir the separate 20 g whole egg, yolks, sugar, milk and cream together. Cover the surface directly and refrigerate for about 30 minutes so the sugar dissolves without beating air into the custard.
Line the muffin wells
Roll the cold dough about 5 mm thick. Cut pieces large enough to line the wells and ease them gently into the pan, pressing into the base and up the walls. Keep unused dough chilled.
See this stage at 6:32 →
Fill and bake
Strain the custard and fill each shell about 90% full. Bake on the middle shelf at 200°C (392°F) for about 25–27 minutes. Let the shells firm up in the pan before lifting out.
See this stage at 7:40 →
Watch & bake along
German Pudding Tarts with Buttery Cookie Shells
✦Do both measures of egg go into the pastry?+
Tools for this recipe
Hong Kong Egg Tart Molds (10 pcs)
Press the pastry into the shallow fluted cups for individual Hong Kong-style tarts.
Stainless Steel Balloon Whisk
Whisk the mixture evenly, reaching into the corners of the bowl.
TIGERCROWN CakeLand Small Stainless Steel Strainer · Medium
Pass the mixture through the fine mesh to catch small lumps.
