Matcha Egg Tarts
Egg tarts are definitely one of my favorite dim sum items. Hence I am recreating them but with a twist and that’s with my favorite tea flavor aka MATCHA! Crumbly pastry encasing the earthy creamy matcha egg custard is totally a nice treat to have.
Makes 6 egg tarts
Ingredients:
Pate Sucree (Sweet Pastry Dough)
65g all purpose flour
30g spelt/whole wheat flour
1/2 large egg
20g powdered sugar
65g very cold salted butter, diced
Egg Custard
2 large egg yolks
40g sugar
40ml whole milk
150ml hot water
1 tsp culinary grade matcha powder
Steps:
To make the tart dough:
In a food processor, add in all the flours, powdered sugar and pulse for a few seconds. Add in the diced cold butter and pulse until the butter is broken into pea-sized bits. Add in the egg and pulse until the dough starts to come together. Stop the blending when the dough looks crumbly.
Pour the crumbly dough onto a work surface. Using your hand and compress the dough until they come together. Place the dough in between 2 pieces of parchment paper large enough to roll out a large disk. Once rolled out to about 5mm thick, place it in the refrigerator to rest for at least 30 minutes or up until 3 hours.
Once rested, remove the dough from the refrigerator and let it rest for a few minutes before working on it. Use a cookie cutter of the similar size as the tart mold to cut 6 rounds. Gently press down the rounds into the tart molds, so that the bottom and sides are fully covered. Place the tart molds onto a large baking sheet, cover with a cling wrap and refrigerate for at least 2 hours.
To make the matcha egg custard:
In a bowl, add in matcha powder and 2 tbsp of the hot water. Whisk until there’s no lumps of matcha powder.
In a separate bowl, mix together the remaining hot water and sugar until the sugar is completely dissolved.
In a mixing bowl, lightly whisk the eggs. Add in milk and mix well. Then add in the sugar water from 2. and matcha mixture from 1. and mix well.
Strain the matcha egg mixture through a fine mesh for 3 times to get a smooth custard mixture. Cover it and refrigerate for about 2 hours.
To assemble:
Preheat oven to 375F. Remove the tart shells from the refrigerator. Make sure the tart shells are placed on a baking sheet.
Gently pour in the matcha egg mixture into each tart shell until it is 90% full. Bake for about 20 minutes. Turn off the heat and let the egg tarts stay in the oven for another 5 minutes.
Remove the egg tarts from the oven and let them cool until warm to touch. Carefully remove them from the tart molds. Serve them warm and enjoy it with a cup of tea.