Matcha custard tart

Make the tart crust first. The weather is too hot and the temperature of the hands is too high, so the flour, butter, and powdered sugar can be crushed directly in the food processor, which is quick and convenient.

Add whole egg mixture.

Just beat it into granules.

Pour onto a kneading mat covered with plastic wrap and knead it into a pattern through the plastic wrap. In summer, the hand temperature is too high, so it is easier to operate this way.

Press into a ball, wrap in plastic wrap and refrigerate for 1 hour.

When the refrigeration time is up, take out the dough and roll it out into a dough of about 3mm through the plastic wrap.

Tear off the plastic wrap, put the dough into the pie plate, press the edges with your hands until it fits the pie plate tightly, and use a rolling pin to roll off the excess dough.

Use a fork to make rows of holes on the bottom. Refrigerate for 1 hour. This step is very necessary. Without this step, the tart crust will easily shrink when baked.

Take it out, cover it with oiled paper, and put something heavy to hold it down to prevent the bottom from rising when baking. I use red beans and put them away after use so that I can continue to use them next time.

Bake in a preheated 180-degree oven for 20 minutes, remove from the mold, and continue baking in the oven for 5 to 8 minutes until you are satisfied with the color.