The colorful taste of late spring and early summer - Matcha Raspberry Tart
Overview
How to cook The colorful taste of late spring and early summer - Matcha Raspberry Tart at home
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Ingredients
Steps
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Sift powdered sugar and flour and mix with softened butter.
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Add salt and rub into coarse grains with your hands.
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Add egg yolk and knead the dough. Add water as appropriate depending on the softness of the dough.
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Mix well and refrigerate for 1 hour.
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Roll it out and put it into the mold. I use a 4-inch pie plate, which can make three.
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Prick a small hole in the top with a fork to prevent it from swelling during baking.
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If you have a baking stone, you can use it. Place parchment paper on the tart shell and spread the baking stone on top. Refrigerate to relax for 20 minutes.
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Preheat the oven to 190 degrees, heat the middle layer up and down for 20 minutes, take out the parchment paper and stones, and bake for another 15-20 minutes until the surface of the tart crust turns golden brown. Take out and let cool until set aside.
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Make matcha custard: Mix cornstarch, matcha powder, egg yolks, salt, and half of the milk and set aside.
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Mix the remaining half of the milk with the caster sugar and pour it into a bowl or milk pot. Bring to a boil over medium-low heat and remove from the heat.
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Add to step 9, beating continuously while adding to prevent the hot egg yolk from solidifying.
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Sieve once.
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Pour it into the non-stick pan again, heat it over medium-low heat, and remove from the heat immediately after boiling. Keep stirring during this period, and you will find that it gradually solidifies. Form a custard and pass it through a sieve again to make it finer. Let cool and set aside.
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Finally, spread the matcha custard into the tart shell.
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Arrange the raspberries and sift some moisture-proof powdered sugar on top.
