Dirty Mochi Pudding Tart

Let the butter soften at room temperature, add the powdered sugar and mix evenly with a spatula, then gradually add the eggs.

Sift in the cake flour and mix into a dough.

Divide the dough into small portions, and the size can be estimated based on the size of the mold. Any excess can be cut off later. Place the dough into the tart mold, and the thickness of the tart walls can be somewhat flexible.

If there is extra surface at the top, it should be trimmed to look like a picture.

Place the mochi at the bottom of the tart. I made the mochi beforehand and stored it in the freezer, which makes it easier to control the size and also convenient for storage.

Pudding tart filling: Mix the tart filling ingredients. Condensed milk can be replaced with granulated sugar. Do not stir too vigorously to avoid incorporating too much air. Preheat the oven; this time, a Midea 'First Sight' oven is used, which has a separate preheating option.

Preheat the oven to 180°C and bake for 35-40 minutes. Pay attention to the browning of the surface of the pudding.

After taking it out of the oven, sift cocoa powder on the surface. If you are adding chocolate crisps, wait until the tart has cooled slightly before adding them.