German pudding tart 德式布丁挞

Hello everyone~ I present to you some large egg tarts! These has been quite popular in Beijing lately so I wanted to recreate them at home! Apparently these have nothing to do with Germany but these were invented in Taiwan? It was inspired by German cheesecake though, but I decided to leave the cheese out of this. I assure you these are super satisfying when you crave egg tarts 😌 Recipe (4 large tarts) Tart shell 50g unsalted butter (softened) 30g fine granulated sugar 1/4 tsp (1g) salt 30g beaten egg 100g cake flour Cream together butter and sugar Add salt and add in eggs in a few additions Add in cake flour and mix just till incorporated (do not over mix) Wrap in cling wrap and refrigerate for an hour Pudding filling 1 egg + 1 egg yolk 25g fine granulated sugar 60g milk 120g whipping cream Beat together 1 egg and 1 egg yolk and sugar Add milk and mix Add whipping cream and mix lightly. Pour through a sieve then refrigerate Matcha pastry cream 7g cornstarch 2g flour 2g matcha powder 1 egg yolk 170g milk 25g sugar 14g butter Mix cornstarch, flour, matcha powder, 1 egg yolk and 50g of milk together in a bowl Heat on low heat 150g of milk and sugar to a simmer Slowly pour in hot milk into egg yolk mixture while stirring Pour everything back into the pot through a strainer and heat mixture on low heat, while stirring constantly until it reaches a boil Strain mixture and mix in butter. Cover mixture with cling wrap on the surface and cool completely. Pour into a piping bag once cooled Assembly: Butter 4 muffin cake moulds Cut chilled dough into 4. Shape into small round balls and roll flat Press dough into muffin moulds and trim off excess Matcha flavoured tarts: Pipe a dollop of matcha pastry cream into the centre of the tart shell. Pour Pudding filling into tart shell until about 90% full. Chocolate tarts: for chocolate tarts just place some chopped chocolate pieces/chocolate chips into the tart shells then pour in the pudding filling Bake tarts in an oven preheated to 180C (355F) for 30 minutes Let cool for a bit before removing tarts from mould Sprinkle some matcha powder / cocoa powder for the flavoured tarts 挞皮 50g 无盐黄油 （软化） 30g 细砂糖 1/4 tsp (1g) 盐 30g 蛋液 100g 低筋面粉 糖和黄油一起用电动打蛋器搅拌均匀 加入盐，蛋液分次加入 加入面粉搅拌均匀（不要过于搅拌） 包上保鲜膜冷藏1小时 布丁液 1鸡蛋+1蛋黄 25g 细砂糖 60g 牛奶 120g 淡奶油 鸡蛋，蛋黄和糖一起搅拌均匀 加入牛奶，搅拌均匀 加入淡奶油轻轻的搅拌 过筛后冷藏备用 抹茶馅 7g 玉米淀粉 2g 面粉 2g 抹茶粉 1 蛋黄 170g 牛奶 25g 细砂糖 14g 黄油 玉米淀粉，面粉，抹茶粉，蛋黄和50g 牛奶一起搅拌均匀 小锅里150g 牛奶和糖一起加热至冒小泡 慢慢地把热牛奶倒入蛋黄液里。边搅拌边倒 再把混合液过筛倒回锅里。不停的搅拌加热至沸腾 馅料过筛加入黄油搅拌均匀 表面铺上保鲜膜 冷藏备用 冷却后倒入裱花袋里 组合： 马芬模具刷点黄油 挞皮分成4份，滚圆擀平 挞皮铺在模具里把多余的面皮切掉 抹茶味的挤上一坨抹茶馅，再倒入布丁液 巧克力味的就放点巧克力碎/巧克力豆再倒布丁液 预热180C（355F)烤箱烤30分钟 放凉一会儿再脱模 最后可以撒点抹茶粉/可可粉 Music (Epidemic Sound) Jobii - Taradiddle Paradiddle Jonah Aardekkar - Intermission Clouds