Ingredients
Scale
- 220g all-purpose flour
- 25g milk powder
- 135g unsalted butter, softened
- 135g granulated sugar (for crust)
- 100g uncooked tapioca pearls
- 350g milk
- 2 eggs (plus one for egg wash)
- 30g cornstarch
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine flour, milk powder, salt, and sugar. Cut in softened butter until crumbly. Add one egg and vanilla; mix into a smooth dough. Refrigerate for 30 minutes.
- Soak tapioca pearls in water for 30 minutes; drain well.
- In a saucepan, combine soaked tapioca and milk over medium heat. Stir frequently until translucent (about 15 minutes). Remove from heat.
- In another bowl, whisk eggs, sugar, cornstarch, and vanilla until smooth. Gradually add hot tapioca mixture while whisking to temper the eggs.
- Return custard mixture to saucepan; cook on low heat until thickened again.
- Roll out chilled dough and press into a greased baking dish. Pour custard over the crust and brush edges with beaten egg.
- Bake for 45-55 minutes until set and golden brown.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 290
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg