Matcha Tarte

This pretty tarte brings the depth of matcha to a silky custard in a sweet buttery crust. Topped with coconut flakes and fresh blueberries it’s a perfect festive treat.

Ingredients

For the pastry shell:

  • 1/4 cup sugar

  • 115g unsalted butter

  • 170g plain flour

  • 1 egg yolk

  • 1/2 tablespoon milk

  • 1/8 teaspoon salt

For the filling:

  • 140g granulated sugar

  • 3 whole eggs + 1 egg yolk

  • 4 tablespoons matcha powder

  • 113 grams unsalted butter, melted

  • 470ml double cream

  • 1 1/2 Tbsp plain flour

  • 1/4 tsp fine sea salt

For the topping:

  • 4 Tbsp coconut flakes

  • 1 cup fresh blueberries

  • A few mint leaves for decoration

Method

For the pastry shell:

In a medium bowl, combine the flour and the salt, set aside.

In a large bowl, whisk together the butter and sugar until light in colour and fluffy. Add the egg yolk and the milk and whisk until combined. Begin to add the flour/salt mixture in stages, whisking as you go to combine. Bring all ingredients together just until combined, take care not to over whisk. Bring the dough into a ball, flatten slightly into a disk, wrap in clingfilm and refrigerate for 1 hour.

When cooled, remove dough from fridge, and roll out until the thickness of a £1 coin. Carefully place into a tarte pan, pressing gently on to the sides. Leave 1cm overhang, prick the base with a fork a few times, then put back in the fridge for a further 30 minutes.

Pre-heat oven to 190ºc

When shell is cooled, place in centre rack of oven and bake for 20-25 minutes, until shell is golden brown. Remove from oven, allow to cool slightly, then with a microplane grater, grate the overhang pastry until the edges are flush with the wall of the tarte case. Set aside to cool.

For the filling:

Pre-heat oven to 160ºc

In a large bowl, with an electric beater, whisk together the matcha, sugar, flour and salt. Add eggs and egg yolk, one at a time, whisking between each egg until the mixture is fully combined. Add melted butter, whisk until smooth. Add cream, whisk until fully combined and smooth.

Carefully pour mixture into cooled pastry shell.

Place tarte into pre-heated oven, on central rack, loosely covering the pastry edge with foil so that it does not over-brown.

Bake for between 50 minutes and 1 hour. the edges of the custard should be cooked, but the centre should be lightly cooked and still have a light jell-o-like wobble when it’s done.

Remove tarte from oven and leave on a cooling rack to cool completely. The custard will set further as it cools.

When tarte is completely cooled, decorate with coconut flakes, fresh blueberries and mint leaves, and serve.

Previous
Previous

Butterscotch Pudding

Next
Next

Yuzu & Lemon Meringue Tarte