Matcha mini tarts, small in size, full of fresh and delicious taste.

Overview

Today I will make a matcha filling mini tart. The crispy tart shell and the fragrant matcha cream are intertwined in your mouth. The moment you bite it, the liquid filling inside flows out quickly, and the bitter and sweet taste of matcha dances in your mouth, like a beautiful melody, awakening all the senses of your taste buds.

Tags

• baking
• egg liquid
• egg yolk
• low gluten flour
• matcha powder
• milk powder
• unsalted butter
• white sugar
• milk
• powdered sugar
• salt

Ingredients

Steps

1. 1 Sift 60 grams of low-gluten flour, 5 grams of matcha powder, 20 grams of powdered sugar, 5 grams of milk powder, and 1 gram of salt.

   

2. 2 grams of frozen unsalted butter, cut into small pieces in advance and put directly into the flour.

   

3. 3 Wear gloves and knead into small uniform particles.

   

4. 4 Note: If the butter is too soft, you can use a scraper to cut it into small particles.

   

5. 5 Add 15 grams of egg liquid.

   

6. 6 Use a spatula to slowly mix into a dough.

   

7. 7 Wrap the dough in plastic wrap, flatten it out, and refrigerate for 1-2 hours.

   

8. 8 Let's make the custard sauce while the refrigerated dough is in place. Heat 120 grams of milk to 70-80°C, add half of it to 4 grams of matcha powder, and stir until the matcha is completely melted.

   

9. 9 Pour all the matcha liquid back into the milk, stir evenly and set aside.

   

10. 10 Mix 2 egg yolks and 30 grams of sugar evenly.

    

11. 11 Add 10 grams of low-gluten flour and continue to mix well.

    

12. 12 Stir until the batter is smooth.

    

13. 13 Pour a little matcha milk liquid into the egg yolk liquid and stir evenly.

    

14. 14 Pour it all back into the matcha milk liquid and stir evenly.

    

15. 15 Bring to a simmer, stirring constantly.

    

16. 16 Cook until slightly thick and remove from heat.

    

17. 17 While hot, add 20 grams of unsalted butter.

    

18. 18 Continue stirring until all the butter is incorporated.

    

19. 19 Pour the custard sauce into a basin, cover the surface with a layer of plastic wrap, let cool and refrigerate for 1 hour.

    

20. 20 Take out the matcha dough and divide it into 12 pieces.

    

21. 21 Knead into a ball and set aside.

    

22. 22 Wrap one end of the rolling pin with plastic wrap to prevent sticking.

    

23. 23 Press down from the center to squeeze out the tart shell.

    

24. 24 Poke some air holes in the bottom with a fork to prevent bulging when baking.

    

25. 25 Preheat the oven to 170°C and bake for 14-16 minutes.

    

26. 26 Take the tart shell out after baking and let cool completely.

    

27. 27 Take out the matcha custard paste and beat until smooth and smooth

    

28. 28 Squeeze the matcha custard sauce into the tart crust and refrigerate for 1 hour for better taste.

    

29. 29 Matcha mini tarts, completed O(∩_∩)O

    

30. 30 It is like an exquisite taste bud gem, containing sweet mystery and delicious temptation.

    

31. 31 Every sip is an intimate contact with matcha

    

32. 32 What it brings is a dual enjoyment of taste and soul.

    

33. 33 The liquid filling inside flows out quickly, and the bitter and sweet taste of matcha dances in your mouth

    

34. 34 Like a beautiful melody, it awakens all the senses of the taste buds.