Pudding Tart - German Style

Instructions

1. 1

   Prepare all ingredients. Soften butter at room temperature and use eggs at room temperature.

2. 2

   Mix softened butter with powdered sugar until smooth.

3. 3

   Gradually add the egg to the butter mixture in three parts, mixing well after each addition.

4. 4

   Beat until fluffy. Ensure the egg is at room temperature to prevent separation.

5. 5

   Sift in cake flour and press into a dough.

6. 6

   Divide the dough into 6 portions, about 48g each. Press each portion into a mold or cupcake liner, ensuring even thickness.

7. 7

   Poke small holes in the bottom with a fork to prevent puffing during baking.

8. 8

   Bake the shaped crusts in a preheated oven at 160°C for 15 minutes until set.

9. 9

   For the filling, mix heavy cream, egg yolks, and condensed milk until smooth.

10. 10

    Strain the mixture twice for a finer texture.

11. 11

    Remove the baked crusts from the oven.

12. 12

    Dice canned peaches and coconut jelly, then place them in the baked crusts.

13. 13

    Pour the strained filling into the crusts, filling them up to 90%.

14. 14

    Bake in a preheated oven at 175°C for 35 minutes.

15. 15

    Bake until the surface of the filling shows caramel spots.

16. 16

    This recipe makes 6 tarts, featuring a cookie-like crust and a pudding-like filling, offering a delightful taste.

17. 17

    The combination of smooth pudding with peaches and coconut jelly adds a refreshing and non-greasy texture to the tarts.