Japanese · Dessert
Green Tea Custard Tart
A Japanese-inflected take on the classic egg custard tart, where a crisp buttery pastry shell cradles a silky matcha-infused custard baked low and slow until just set. The bitterness of ceremonial-grade green tea cuts through the richness of cream and egg, finishing with a gentle grassy aroma.
$1
30 minsPrep
35 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
399Calories
6.7gProtein
23.3gFat
40gCarbs
17.1gSugar
0.8gFiber
133mgSodium
156mgChol
13.7gSat Fat
113mgPotassium
63mgCalcium
1.7mgIron
0.4mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Sake
local
Genmaicha
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Sift the flour into a bowl, rub in the cold cubed butter until the mixture resembles coarse breadcrumbs, then stir in 8g sugar.
2
Bind the dough with the beaten egg yolk and 1-2 tsp ice water, form into a disc, wrap and chill for 30 minutes.
3
Roll the dough out on a lightly floured surface and line two 8cm tart tins, pressing into the corners; prick the bases with a fork and chill for 15 minutes.
4
Blind bake the tart shells at 180C/350F with baking beans for 12 minutes, then remove beans and bake a further 5 minutes until lightly golden; cool on a wire rack.
5
Reduce oven to 160C/325F. Warm the milk and cream together in a small pan until just steaming, do not boil.
6
Whisk 2 tsp matcha powder with 2 tbsp of the warm milk mixture in a separate small bowl to dissolve any lumps, then stir back into the pan.
7
Whisk the beaten egg, remaining 22g sugar, cornstarch and vanilla extract together in a bowl until smooth.
8
Slowly pour the warm matcha milk into the egg mixture, whisking constantly, then strain through a sieve to remove any lumps.
9
Pour the custard into the cooled tart shells and bake for 18-20 minutes until the centre is just set with a slight wobble.
10
Cool the tarts to room temperature on a wire rack, then chill for at least 1 hour before serving, dusted with extra matcha if desired.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g All Purpose Flour, sifted
- 28g28g Butter, cold, cubed
- 8g8g Sugar White
- 8g8g Egg Yolk, beaten, for pastry binding
- 55g55g Whole Milk, warmed
- 35g35g Heavy Cream
- 30g30g Egg, beaten
- 22g22g Sugar White
- 4g4g Cornstarch, whisked into custard base
- 2g2g Vanilla Extract
