Ingredients
Scale
- Crust:
- 220g all-purpose flour
- 25g milk powder
- 1/4 tsp salt
- 135g unsalted butter, softened
- 135g granulated sugar
- 1 egg, room temperature
- 1 tsp vanilla extract
- Tapioca Custard:
- 100g uncooked tapioca pearls (sago)
- 350g milk
- 2 eggs
- 100g granulated sugar
- 30g cornstarch
- 1 tbsp vanilla extract
- Egg Wash:
- 1 egg, beaten
Instructions
- Prepare crust dough, roll between parchment, and chill for 1 hour.
- Boil tapioca pearls, then let sit covered off heat. Drain and keep in cold water.
- Whisk eggs, sugar, cornstarch, and vanilla in a bowl.
- Heat milk, then slowly temper into egg mixture. Cook until thickened into custard.
- Stir in tapioca pearls and pour mixture into baking dish.
- Roll out chilled crust and place over filling. Score surface and brush with egg wash.
- Bake at 375°F (190°C) for 35–40 minutes until golden.
- Cool for 20–30 minutes before serving.
Notes
- Keep crust chilled for easier handling.
- Temper eggs slowly to avoid curdling.
- Custard should be thick before adding tapioca.
- Best served slightly warm or at room temperature.
- Prep Time: 35 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Fusion