Japanese · Dessert
Green Tea Custard Tartlets
A lightened riff on Japan's custard tart tradition, these tartlets pair a thin all-butter shell with a delicately green-flecked custard built on skim milk and greek yogurt instead of cream, with cocoa powder folded in for a subtle depth and fibre boost, finished with fresh raspberries.
$1
25 minsPrep
30 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
232Calories
7gProtein
8.3gFat
32.9gCarbs
13.3gSugar
1.8gFiber
287mgSodium
82mgChol
4.5gSat Fat
166mgPotassium
82mgCalcium
1.5mgIron
0.4mcgVitamin B12
3.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Sauvignon Blanc
local
Sencha Green Tea
international
vegetarian
sweet-spot
Instructions
1
Rub cold cubed butter into the sifted flour and 6g sugar until the mixture resembles coarse crumbs, then bind with iced water into a firm dough.
2
Wrap the dough and chill for 20 minutes, then roll thin and line two 8cm tartlet tins, pressing into the corners and trimming the edges.
3
Prick the bases with a fork, line with parchment and baking beans, and blind-bake at 190°C for 10 minutes, then remove the beans and bake a further 4 minutes until pale gold.
4
Whisk the egg with the remaining 14g sugar until smooth, then whisk in the skim milk, greek yogurt, cornstarch, sifted cocoa powder, vanilla extract and salt until fully combined with no lumps.
5
Strain the custard through a sieve into the warm tart shells to remove any cornstarch lumps.
6
Lower the oven to 160°C and bake the tarts for 16-18 minutes until the custard is just set with a slight wobble in the centre.
7
Cool completely on a wire rack, then chill for 30 minutes before topping each tart with halved raspberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g sifted all purpose flour
- 0.5 oz14g cold, cubed butter
- 0.2 oz6g sugar white
- 0.3 oz8g iced water
- 3.2 oz90g skim milk
- 3/43/4 eggs, beaten (35g)
- 0.5 oz14g sugar white
- 0.2 oz6g cornstarch
- 0.5 oz15g greek yogurt
- 0.1 oz3g sifted, for the matcha-style fibre boost blended into the custard cocoa powder
- 0.1 oz2g vanilla extract
- 0 oz1g salt
- 0.7 oz20g halved, for garnish raspberry
