Nobody really needs an excuse to eat a buttery, melt-on-the-palette matcha tart that’s absolutely jam-packed with a matcha-infused cream and custard - do they?
We think you know the answer to that so, without further to-do, Ocha and Co are proud to host Rachel Lee’s perfect - and perfectly sweet - a recipe for said matcha tart. This can be made as a single pudding to crown a dinner party, but it’s just as capable of delighting as individual tart-lets you can load up a cool box with and serve up at picnics and barbecues.
Makes one 9-inch matcha tart or about eight 2.75-inch tartlets
Matcha Tart crust
110 g cold butter, cubed
180 g flour
15 g powdered sugar
¼ tsp salt
½ tsp vanilla extract
240 g milk
5 g matcha powder
50 g sugar
15 g cornstarch
14 g butter
Whipped cream topping
Matcha Tart crust.
Using a food processor, pulse the butter with flour, sugar, and salt. You may also use a pastry blender.
In a separate bowl, whisk together the egg and vanilla extract. Add the egg into the flour until the dough comes together. Shape into a flat disk. Wrap it up with plastic wrap and refrigerate for at least 1 hour.
Using a saucepan, heat the milk on low heat. Whisk in the matcha powder until it dissolves in the milk. Once it is fully mixed, bring the milk to a boil.
In another bowl... whisk together the sugar, egg, and cornstarch until smooth. Take the milk off the heat and slowly pour it into the eggs while whisking to avoid cooking the eggs. Return the mixture back to the saucepan on medium heat.
Continue whisking vigorously until cornstarch thickens and looks like pudding. Remove the pan from the heat and whisk in the butter until smooth. Use a plastic wrap to cover the custard, allowing the plastic wrap on the surface in order to avoid forming a skin layer.
Allow it to cool in the refrigerator for 1 to 2 hours.
Lightly flour the work surface. Roll out the tart dough disk to the desired shape. Use a fork to prick the bottom of the crust. Place in the freezer to solidify while the oven is preheating.
Preheat the oven to 375°F.
Bake for 10 to 12 minutes until golden brown. Let the crust cool completely.
Make the cream topping.
Whip together the heaving cream, sugar, and vanilla extract on high speed until it barely comes to stiff peaks.
Take the custard from the refrigerator (it should be firm) and whisk it up to soften it. Fill the tarts up with custard and pipe cream to finish. Serve cold.