Feb 2, 2016

Yum

♥ Matcha Tart ♥


Other than Hong Kong egg tart and the extremely popular cheese tart brought by the Japanese, matcha tart is another recently favourite in my country.



The tart has a buttery shortcrust pastry filled with a milk based egg custard, which is slightly different from the usual egg tarts using evaporated milk.
This helps to prevent the matcha flavor being overpowered by the sweet milk.



In this recipe, I have made a slight adjustment to my basic pate sucree recipe, instead added powdered sugar to give a better flakiness.
And thanks Ann for sharing such a delicate matcha sweet treat.

This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chinelo at Good Cake Day.

Adapted from Anncoo Journal
You'll need:
For the pate sucree
1 1/4 cup all purpose flour
3 tbsp powdered sugar
1/2 cup (1 stick) cold salted butter
1 egg yolk
1 tbsp cold milk

For the filling
200g whole milk
30g raw sugar
2 tsp matcha powder, sifted
1 egg
1 egg yolk

How to make matcha egg tart:
  1. To make the pate sucree: In a bowl combine flour and powdered sugar. Cut butter cubes using a fork or pastry blender until dough resembles coarse crumbs. Beat egg yolk and water. Slowly add to the flour mixture until a dough comes together. You may not need all the liquid. Turn the dough onto a floured surface and roll into a disk. Wrap in plastic and refrigerate for at least 30 minutes. This pate sucree dough can be stored in the freezer for 2 months.
  2. Preheat oven to 180C. Remove the dough onto a floured surface, divide and roll into balls. Press and fit into the tart tins. Prink holes on the bottom using a fork.
  3. Bake in oven for 10 minutes. Set aside.
  4. To make the filling: Heat milk and sugar until the sugar melt. Add sifted matcha powder and whisk until well blended.
  5. In another bowl, whisk together egg and egg yolk. Add egg mixture into the matcha milk and whisk to combine.
  6. Pour liquid over a fine sieve to remove any lumps. Divide the matcha mixture among pre-baked tarts and bake for another 20 minutes, or until egg is set.
With all my love <3

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