German Pudding Tart
| 1. Tart crust: | Butter 50 grams |
| Whole egg liquid 40g | Powdered sugar 65 grams |
| Low gluten flour 160g | 2. Pudding liquid |
| Light cream 140g | Milk 140g |
| Condensed milk 50 grams | Egg yolk 3 |
| 3. Baking temperature 180 degrees for upper heat and 190 degrees for lower heat | Time 30-35 minutes |
Step 1
1. Make the pudding liquid: Pour all the ingredients of the pudding liquid into a basin, and mix evenly with an egg beater. Be careful not to use too much force, as it will produce too many bubbles (before making the pudding liquid, preheat the oven to 180 degrees and lower the heat to 190 degrees)
Step 2
The pudding liquid must be sieved, and the egg tendons must be screened out and set aside for later use.
Step 3
2. Tart crust: soften the butter in advance, add powdered sugar and mix well
Step 4
Add butter and beat with egg beater
Step 5
Finally, add the sifted low-gluten flour. The mixed dough will be smooth and delicate, and the walls of the basin are clean. Cover the dough with plastic wrap and refrigerate for 30 minutes.
Step 6
Divide the refrigerated dough into 6 portions, each portion is about 52 grams
Step 7
Because the dough has been refrigerated, it will not stick to your hands easily. Spread it evenly in the paper cup
Step 8
Pour the pudding liquid into the tart shell until it is about 8 minutes full.
Step 9
Heat the oven to 180 degrees and lower the heat to 190 degrees. Place the middle layer and bake for 30-35 minutes. The tart shell will shrink a little after baking.
Step 10
When it is no longer hot to the touch, you can tear off the paper cup and take a bite. It will be tender and delicate.
Step 11
Because my son couldn’t help but already ate one in advance, so after baking and taking pictures, only five were left. German pudding tart cooking tipsButter melts easily because it is easy to get oily and sticky when touched. Putting the dough in the refrigerator can control the dough temperature
