德式布丁塔：香濃的酥皮，加上濃濃奶香油味的蛋撻餡，簡直是太好吃了。

Ingredients 食材： (Puff Pastry 酥皮) Butter 牛油 50g Caster Sugar 細砂糖 60g Full Egg 全蛋 1 pcs (40g) Low-Gluten Flour 低筋麵粉 150g

(Tart Filling 蛋撻液) Egg Yolks 蛋黃 3 pcs Whipping Cream 奶油 120g Caster Sugar 細砂糖 10g

Bake at 170°C for 25 minutes 170°C 烘烤 25 分鐘

做法： 【製作酥皮】： ❶50g軟化牛油加入60g 細砂糖拌勻，加入40g全蛋拌勻。 ❷篩入150g低筋麵粉，揉成無乾粉麵糰。 ❸麵糰均分為6份，壓扁放入小號紙杯蛋糕模具，塑造杯形。

【製作蛋撻液】： ❹3個蛋黃+ 120g 奶油 + 10g 細砂糖拌勻後過篩。 ❺把蛋撻液舀入酥皮中9分滿。 ❻烤箱170度25分鐘左右。 ❼取出脫模即可食用。

Instructions: 【Making Puff Pastry】: ❶50g softened butter, add 60g caster sugar and mix well, add 40g whole egg liquid and mix well. ❷ Sift into 150g low-gluten flour and knead it into a dry powder-free dough. ❸Equally divide the dough into 6 portions, flatten them into a small cupcake mold, and shape the cup.

【Making Egg Tart Liquid】: ❹3 egg yolks + 120g whipping cream + 10g fine sugar, mix well and sieve. ❺Pour the egg tart liquid into the puff pastry until 90% full. ❻Bake at 170 degrees for about 25 minutes. ❼Remove and unmold to serve.