Ingredients
Scale
- 220g all-purpose flour
- 25g milk powder
- ¼ tsp salt
- 135g unsalted butter, softened
- 135g granulated sugar
- 1 egg (room temperature)
- 1 tsp vanilla extract
- 100g uncooked tapioca pearls
- 350g milk
- 2 eggs
- 100g granulated sugar
- 30g cornstarch
- 1 tbsp vanilla extract
- 1 egg
Instructions
- In a mixing bowl, combine flour, milk powder, salt, and sugar. Cut in softened butter until crumbly.
- Add egg and vanilla extract; mix until smooth. Wrap dough and refrigerate for 30 minutes.
- Preheat oven to 350°F (175°C).
- Soak tapioca pearls in water for 30 minutes; drain.
- Cook soaked tapioca with milk over medium heat until translucent (about 15 minutes). Remove from heat.
- In a bowl, whisk together eggs, sugar, cornstarch, and vanilla extract until smooth.
- Gradually add hot tapioca mixture to egg mixture while whisking continuously; return to saucepan and cook on low heat until thickened.
- 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 or until custard is set and crust is golden brown.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 25g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg