I’ve always loved desserts that combine a buttery crust with a creamy filling, and these German Pudding Tarts are one of my all-time favorites. They’re simple to make, comforting, and incredibly satisfying.
German Pudding Tarts
I love how these little tarts blend a melt-in-your-mouth cookie-style crust with a smooth, milky custard that’s rich but not overly sweet. The process is therapeutic and the result is perfect for a cozy treat, whether you enjoy it warm or chilled.
Why you‘ll love this recipe
- Buttery tart crust that’s crisp yet tender
- Silky, creamy pudding filling with just three ingredients
- No fancy tools needed—just basic ingredients and a little care
- Great served warm or cold, making them a versatile dessert
- Perfect for make-ahead treats or afternoon tea
Ingredients
Custard Filling (Pudding):
- 2 egg yolks
- 200 g heavy cream
- 35 g sweetened condensed milk
Tart Shell:
- 50 g softened butter
- 40 g powdered sugar
- 1 room-temperature egg
- 150 g cake flour (low-gluten flour)
Instructions
- Make the Custard Filling
Crack 2 egg yolks into a bowl and whisk until smooth and velvety.
Add 200 g heavy cream and 35 g sweetened condensed milk. Mix thoroughly until fully combined.
Strain the custard mixture through a fine sieve to remove any impurities and bubbles. Set aside to rest.
- Preheat the Oven
Preheat your oven to 160°C (320°F) for about 5–10 minutes to ensure it reaches the correct temperature.
- Make the Tart Dough
In a large bowl, mix 50 g softened butter and 40 g powdered sugar until smooth and fully combined.
Add the room-temperature egg in three portions, mixing thoroughly after each addition to ensure a smooth consistency and prevent separation.
Sift in 150 g cake flour. Gently press and fold with a spatula until the flour is fully absorbed and a smooth, non-sticky dough forms.
- Shape and Pre-bake the Tart Shells
Roll the dough into small balls (about 3–4 cm in diameter) and place each into a tart mold.
Press from the center outward to form a cup shape, making the thickness even and slightly higher than the mold’s edge.
Prick several holes in the base with a fork to prevent bubbling during baking.
Bake in the middle rack at 160°C (320°F) for 15 minutes until the edges are lightly golden. Remove and let cool slightly.
- Fill and Bake the Pudding Tarts
Pour the prepared custard filling into each tart shell until about 80% full to prevent overflow.
Return to the oven and increase the temperature to 180°C (356°F). Bake for 30 minutes until the custard is set and doesn’t jiggle when gently shaken.
- Cool and Serve
Let the baked tarts cool on a wire rack to room temperature.
For a firmer and smoother texture, chill in the fridge for 1 hour before serving.
Frequently Asked Questions
Can I use whole eggs instead of yolks for the custard?
For best texture and richness, stick to just egg yolks. Using whole eggs may change the smoothness of the pudding.
Can I freeze these tarts?
It’s best to enjoy them fresh or after refrigeration. Freezing may alter the texture of the custard.
Do I need to grease the tart molds?
If your molds are nonstick and the dough has enough butter, you usually don’t need to grease them. But a light brush of butter can help with easy removal.
Can I use store-bought tart shells?
Yes, for convenience. But the homemade version adds a lovely buttery flavor and texture.
How to Make German Egg Custard Tarts at Home
Ingredients
Custard Filling (Pudding):
- 2 egg yolks
- 200 g heavy cream
- 35 g sweetened condensed milk
Tart Shell:
- 50 g softened butter
- 40 g powdered sugar
- 1 room-temperature egg
- 150 g cake flour low-gluten flour
Instructions
Make the Custard Filling
- Crack 2 egg yolks into a bowl and whisk until smooth and velvety.
- Add 200 g heavy cream and 35 g sweetened condensed milk. Mix thoroughly until fully combined.
- Strain the custard mixture through a fine sieve to remove any impurities and bubbles. Set aside to rest.
Preheat the Oven
- Preheat your oven to 160°C (320°F) for about 5–10 minutes to ensure it reaches the correct temperature.
Make the Tart Dough
- In a large bowl, mix 50 g softened butter and 40 g powdered sugar until smooth and fully combined.
- Add the room-temperature egg in three portions, mixing thoroughly after each addition to ensure a smooth consistency and prevent separation.
- Sift in 150 g cake flour. Gently press and fold with a spatula until the flour is fully absorbed and a smooth, non-sticky dough forms.
Shape and Pre-bake the Tart Shells
- Roll the dough into small balls (about 3–4 cm in diameter) and place each into a tart mold.
- Press from the center outward to form a cup shape, making the thickness even and slightly higher than the mold's edge.
- Prick several holes in the base with a fork to prevent bubbling during baking.
- Bake in the middle rack at 160°C (320°F) for 15 minutes until the edges are lightly golden. Remove and let cool slightly.
Fill and Bake the Pudding Tarts
- Pour the prepared custard filling into each tart shell until about 80% full to prevent overflow.
- Return to the oven and increase the temperature to 180°C (356°F). Bake for 30 minutes until the custard is set and doesn't jiggle when gently shaken.
Cool and Serve
- Let the baked tarts cool on a wire rack to room temperature.
- For a firmer and smoother texture, chill in the fridge for 1 hour before serving.
Leave a Reply