< img height="1" width="1" style="display:none" src="https://www.facebook.com/tr?id=427725605003911&ev=PageView&noscript=1" />

Refreshing German Egg Tart Recipe Video

When it comes to tarts, the ones we see most often are egg tarts, such as Portuguese egg tarts and Hong Kong-style egg tarts. In fact, there are many kinds of tarts in pastry, besides egg tarts, there are also various kinds of fruit tarts, such as apple tarts, strawberry tarts, pear tarts and so on. There are two main types of tart crusts, namely sweet puff pastry crust and lasagna crust.

  • Overview

Today’s German pudding tart is very similar to the Hong Kong-style egg tart.
It is also made with a sweet puff pastry crust, but its tart filling is softer and melts in your mouth just like pudding. The crispy crust is wrapped around a soft and tender filling, with a strong contrast between the inner and outer taste.

In terms of ingredients, the tart crust is made from a basic sweet pastry dough, which is much the same as the cookie dough. However, the percentage of butter baked (as a percentage of flour) for tart crust is lower than that for cookies, around 40% is more appropriate. This percentage allows the dough to be soft and firm, easy to shape and not dry.

The whole egg mixture is the liquid component of the dough and adds flavour, colour and crispness to the tart crust; it is a reasonable baking percentage of around 25%.

The tart liquid is mainly a mixture of egg yolks, light cream and condensed milk. If you set the proportion of light cream at 100%, then 20% of egg yolks is sufficient to set the tart after baking.

In fact, using whole eggs or egg whites will also allow the liquid to set, except that pure egg yolks have more fat and natural colouring. The fat lubricates the finished product, while the colouring makes the tart filling more likely to have a caramel colour.
Egg white contains only protein, which will make the tart set more strongly and the texture less oily and delicate.

Condensed milk mainly provides sweetness and creaminess, and this concentrated milk has a large amount of caster sugar added (over 40%), which is equivalent to sugar here.

Both the tart crust and the tart liquid are very simple to make. The tart crust dough is made by whipping the butter, mixing the egg mixture and stirring it into a dough. The tart dough is also a straightforward mixture of the three ingredients.

After pouring the tart liquid into the tart crust, the whole inside of the tart crust is less likely to bake. So don’t make the tart crust too big, or choose a mould that is too big, and then set a high lower heat and bake it for a sufficient amount of time to get it crispy.

If the top of the tart filling appears burnt and the top edge of the tart crust is well coloured, then the tart is ready.
There will be a wet layer at the junction of the tart crust and the tart filling, which is a sign that the liquid has penetrated into the crust and will not dry out easily. Unless you bake the tart crust first and then add the liquid to it, there is no way to avoid it, but it does not affect the overall taste much.

Once the tart has cooled, the crust will soften to a certain extent and will return to its original texture after re-baking.

  • Video Guide

  • Raw Materials

Tart Crust

Low gluten flour 5.6oz
Unsalted butter 2.3oz
Whole egg mixture 1.4 oz
Icing sugar 1.7 oz

Tart Liquid

Light cream 7.1 oz
Egg yolk 1.4 oz
Condensed milk 1.7 oz

  • Recipe

Environment |28℃
Time|80min
Mold |2.8 x 1.6 inch rolled paper cup
Quantity|6pcs
Baking|Upper and lower heat 180℃ for 30 minutes
Storage|Shelf-stable for 3 days

  • FAQs

1.  When mixing the butter with the egg mixture, does the oil separate from the water?

R. 1. The temperature of the egg mixture is too low
2. The egg mixture is not added to the butter in several batches

A. 1. Heat the egg mixture in water to 30°C and then add it
2. Add the egg mixture several times and mix well each time

2. Does the tart dough dry out easily?

R.1. The butter or egg mixture is low in proportion
2. The dough has been separated from oil and water
3. The dough is not sufficiently mixed or has not been left to rest long enough.

A. 1. Increase the butter to egg ratio
2. Avoid separation of oil and water in the dough
3. Mix the dough sufficiently and let it rest before handling

3. Is the finished tart not delicate enough?

R. 1. The tart mixture is not sieved
2. Add too much egg white

A. 1. Sift the tart mixture before adding the tart crust
2. Avoid adding too much egg white to the tart mixture

4. The tart crust is not crisp enough?

R. 1. Under baked
2. Incorrect proportion of tart crust
3. Absorb water from the air after cooling for a while.

A. 1. Bake for longer time
2. Follow the recipe as far as possible, do not change the recipe drastically
3. Re-bake the tart before eating.

TIMEXING wants everyone to be able to make delicious tarts easily and share the joy with family and friends!

Follow TIMEXING for ongoing professional baking and home storage tips.

Leave a Reply

Your email address will not be published. Required fields are marked *