Tomato Parisian Pudding Tart Recipe

Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Tomato Parisian Pudding Tart Cooking Steps

Soften butter at room temperature and beat with an electric mixer until creamy

Add salt, sugar, and egg yolks, mix well

Gradually add milk and mix well

Sift in low-gluten flour and mix roughly with a scraper

Then shape into a ball by hand, do not knead excessively, cover with plastic wrap, refrigerate and let it rest for 1 hour

After refrigerating, roll out the dough on a cutting board to about 7.5px thick, then flip it onto a mold using a rolling pin

Shape the dough according to the mold shape by hand, then use a rolling pin to remove excess pastry edges

To prevent the surface from puffing up during baking, prick the bottom of the pastry with a fork

After pricking, cover the bottom with foil, then place rice or beans on top, and bake the pastry in a preheated oven at 175°C for 10 minutes, then remove and let it cool

For the pudding mixture: boil half of the milk, water, whipping cream, and sugar in a saucepan, then set aside

Mix eggs, the remaining sugar, and pudding powder until well combined

Add some warm milk mixture and mix well

Finally, pour the remaining milk mixture into the egg mixture and mix well to create the pudding mixture

After mixing, sift the entire pudding mixture through a flour sieve for a smoother texture. Pour the sifted pudding mixture into the tart shell

Bake in a preheated oven at 180°C, top and bottom heat, for 40-50 minutes, or until the surface is golden brown

After baking, refrigerate the pudding tart for at least 3 hours before slicing and serving