Easy Jiggly Custard Pudding Tart
Easy Jiggly Custard Pudding Tart

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, easy jiggly custard pudding tart. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Easy Jiggly Custard Pudding Tart is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Easy Jiggly Custard Pudding Tart is something which I have loved my whole life.

Now pour custard pudding mixture into the cooked pastry. It was consumed just as rapidly by The Hungry Dad, a man with a passion for custard. It is a matter of chucking everything into a bowl, mixing & baking - it couldn't be easier. By some baking magic it turns into a divine custard tart that can be sliced when cold.

To begin with this particular recipe, we must prepare a few components. You can have easy jiggly custard pudding tart using 15 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Easy Jiggly Custard Pudding Tart:
  1. Get Tart pastry
  2. Take 125 grams Cake flour (sifted)
  3. Take 60 grams Butter
  4. Prepare 30 grams Sugar
  5. Prepare 1 Egg yolk
  6. Prepare Custard pudding mixture
  7. Get 300 ml Milk
  8. Make ready 30 grams Sugar
  9. Prepare 3 Egg (beaten)
  10. Take 1 dash Vanilla extract
  11. Get Caramel sauce
  12. Take 45 grams Sugar
  13. Get 2 tbsp Water
  14. Take 3 tbsp Water
  15. Prepare 1 tsp Powdered gelatin

Remove the pan from the heat and press the custard through a fine mesh sieve set over a large bowl. Stir in the vanilla and almond extracts. Pudding skin is simply milk protein (casein) that's dried out due to evaporation. It can form a thin, rubbery layer on top of your dessert.

Instructions to make Easy Jiggly Custard Pudding Tart:
  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.

Pudding skin is simply milk protein (casein) that's dried out due to evaporation. It can form a thin, rubbery layer on top of your dessert. It won't hurt you; if it happens, just scrape it off with the edge of a spoon. Refrigerate the pudding for a few hours until cold and try not to stir the pudding once it's set. Pour the custard mixture into the prepared pie plate.

So that is going to wrap this up with this special food easy jiggly custard pudding tart recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!