Boba Milk Tea Custard Tart
Boba Milk Tea Custard Tart features smooth Assam milk tea custard topped with chewy brown sugar boba, creating a layered bubble tea dessert in tart form. Inspired by Pi Day desserts, it works both as a seasonal pie dessert recipe and a refined milk tea dessert for year-round menus.
✨A Structured Take on Bubble Tea in Tart Form
Pi Day (3.14) celebrates the beauty of circles and pie desserts, making round tarts a natural seasonal highlight. This Boba Milk Tea Custard Tart transforms classic bubble tea into a structured custard tart recipe, turning a familiar drink into a refined pastry.
The filling begins with Assam tea leaves infused into whole milk, forming a balanced milk tea base. Egg yolks and sugar are blended into a silky milk tea custard, delivering depth without excessive sweetness.
Once piped into a crisp tart shell, the custard is topped with freshly cooked brown sugar boba. The contrast between creamy custard and chewy tapioca pearls defines this dessert as both a boba dessert and a bubble tea tart variation.
Although inspired by Pi Day dessert ideas, this tart is not limited to seasonal sales. It fits naturally into café pastry programs, mini tart recipe collections, and bubble tea dessert menus throughout the year.
This Boba Milk Tea Custard Tart reflects proportion and structure within a round form—transforming milk tea flavor into a composed custard tart that blends texture, design, and brand creativity.
Ingredients
Tart Crust
Pre-baked Tart Shells — as needed
Egg Wash — as needed (optional)
Milk Tea Custard
Whole Milk — 250 ml
Assam Tea Leaves — 8 g
Egg Yolks — 3
Granulated Sugar — 50 g
Cake Flour (Low-Gluten Flour) — 15 g
Toppings
Fast-Cook Brown Sugar Tapioca Boba — as needed
Whipped Cream — as needed
Directions
Bake the Tart Shells
Preheat oven and bake tart shells according to instructions. Brush lightly with egg wash if desired for added crispness. Cool completely.
Infuse the Milk Tea
Heat milk with Assam tea leaves until just before boiling. Remove from heat, steep 5 minutes, then strain.
Prepare the Custard
Whisk egg yolks and sugar until pale. Sift in cake flour and mix smooth.
Cook the Custard
Gradually add warm milk tea into the egg mixture while stirring. Return to saucepan and cook over medium-low heat until thick and glossy. Cool.
Assemble
Pipe the milk tea custard into tart shells. Top with brown sugar boba and whipped cream to complete the Boba Milk Tea Custard Tart.
🏷 Tips
Ideal for Pi Day desserts and pie-themed seasonal menus
Suitable for bubble tea dessert programs
Works well as a mini tart recipe variation
A creative addition to milk tea dessert collections
