Easy Jiggly Custard Pudding Tart

Name: Easy Jiggly Custard Pudding Tart
Yield: 8 servings
Cuisine: American
Ingredients: 125 grams Cake flour (sifted); 60 grams Butter; 30 grams Sugar; 1 Egg yolk; 300 ml Milk; 30 grams Sugar; 3 Egg (beaten); 1 dash Vanilla extract; 45 grams Sugar; 2 tbsp Water; 3 tbsp Water; 1 tsp Powdered gelatin

cookpad.japan @cookpad_jp

I referred to a friend's pastry recipe, but I added less sugar as custard pudding itself has got a lot of sugar. I wanted to keep the egg whites for another sweet so I used only egg yolk in this pastry. I was looking for a custard pudding recipe which used home ingredients. I found a good recipe in the microwave instruction manual book, so I re-arranged that recipe many times and it turned into my own recipe.

When you make the caramel sauce, you can also use a sauce pan. Either way is fine but don't take too long to make it. And please be careful not to burn yourself as the caramel sauce is extremely hot Adding gelatin in the sauce prevents the sauce running and also adds more jiggle.
I make the sides of the tart higher because when you pour the pudding mixture it stops any escaping. And also when you bake it without filling, the pastry shrinks a little bit. This time I made it too high though! Recipe by Namiry

cookpad.japan @cookpad_jp

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Ingredients

8 servings

Tart pastry
125 gramsCake flour (sifted)
60 gramsButter
30 gramsSugar
1Egg yolk
Custard pudding mixture
300 mlMilk
30 gramsSugar
3Egg (beaten)
1 dashVanilla extract
Caramel sauce
45 gramsSugar
2 tbspWater
3 tbspWater
1 tspPowdered gelatin

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Steps

1

Heat the butter in the microwave for a few seconds and whisk in a bowl until creamy Please be careful not to overheat and liquify the butter.
2

Add sugar to the creamed butter in three separate batches. Mix well each time and stir until the mixture is a white fluffy consistency.
3

Now add the egg yolk and mix until it is combined into the mixture.
4

Add flour and mix with a rubber spatula, using a cutting and folding motion. The mixture might crumble and you will wonder if it comes together - but don't worry.
5

After cutting and folding, put the crumbly mixture in a plastic bag and bring it together! You will be surprised how well it holds together Leave the pastry in the fridge for at least 30 minutes.
6

Meanwhile make the custard pudding Place milk and sugar in a heat-proof container and microwave (700W) for 2 to 3 minutes. Once the sugar dissolves, let it cool down.
7

Pour the beaten egg into the cooled sugar milk and mix. Then strain.
8

Add vanilla extract and stir again This is the custard pudding mixture.
9

Take the pastry out of the fridge. Put the pastry between 2 pieces of plastic wrap and roll with a rolling pin. Use plastic wrap so that the pastry does not stick to the rolling pin.
10

Roll the pastry until it stretches a little bigger than the mold size. Remove the top plastic wrap and place the mold face down on top of the pastry. Now support the pastry underneath and flip over.
11

Remove the remaining plastic wrap and gently press the pastry down into the sides of the mold. Fold any extra pastry inside higher than the height of the mold.
12

Make a few spots with a fork in the base of the pastry.
13

Bake the pastry first in a preheated 200℃ oven for 8 ~ 10 minutes without filling.
14

Now pour custard pudding mixture into the cooked pastry. Turn oven down to 170℃ and bake a further 25 ~ 35 minutes.
15

Caramel sauce: Place the ingredients marked in a heat proof container and microwave (700W) for 2 ~ 3 minutes. Add water and mix quickly Add soaked the gelatin with water and mix until the gelatin dissolves completely.
16

Pour the caramel sauce on the baked custard pudding and cool down Put in the fridge to chill well. Once chilled, remove from the mold and slice.