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1
60g low-gluten flour, 5g matcha powder, 20g powdered sugar, 5g milk powder, 1g salt, sift and mix well. -
2
45 grams of frozen unsalted butter, cut into small pieces in advance and put directly into the flour. -
3
Wear gloves and knead into small uniform particles. -
4
Note: If the butter is too soft, you can use a scraper to cut it into small particles. -
5
Add 15 grams of egg liquid. -
6
Use a spatula to slowly mix into a dough. -
7
Wrap the dough in plastic wrap, flatten it, and refrigerate for 1-2 hours until ready to use. -
8
Let’s make the custard sauce with the refrigerated dough. 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
Pour all the matcha liquid back into the milk, stir evenly and set aside. -
10
2 egg yolks and 30 grams of white sugar, mix well. -
11
Add 10 grams of low-gluten flour and continue to mix well. -
12
Stir until the batter is smooth. -
13
Pour a little matcha milk liquid into the egg yolk liquid and stir evenly. -
14
Pour it all back into the matcha milk liquid and stir evenly. -
15
Cook over low heat, stirring constantly. -
16
Cook until slightly thick and remove from heat. -
17
While hot, add 20 grams of unsalted butter. -
18
Continue to stir until all the butter is melted in. -
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
Take out the matcha dough and divide it into 12 pieces. -
21
Knead into a round ball and set aside. -
22
Wrap one end of the rolling pin with plastic wrap to prevent it from sticking. -
23
Press down from the middle to squeeze out the tart shell. -
24
Use a fork to poke some air holes in the bottom to prevent bulging during baking. -
25
Preheat the oven to 170°C and bake for 14-16 minutes. -
26
Take out the tart shell after baking, let cool completely and set aside. -
27
Take out the matcha custard sauce and beat until smooth and smooth -
28
Squeeze the matcha custard sauce into the tart crust and refrigerate it for 1 hour for better taste. -
29
Matcha mini tarts, completed O(∩_∩)O -
30
It is like an exquisite taste bud gem, containing sweet mystery and delicious temptation. -
31
Every bite is an intimate contact with matcha -
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brings a double enjoyment of taste and soul. -
33
The liquid filling inside flows out quickly, and the bitter and sweet taste of matcha dances in your mouth -
34
Like a beautiful melody, it awakens all the senses of the taste buds.
Tips
1. The amount of filling can be increased or decreased according to personal taste to ensure that the tart crust is not overfilled.
2. During the baking process, pay attention to the time to prevent the tart crust from burning.
3. The baking time and temperature should be adjusted according to the performance of the individual oven to ensure that the tart crust is crispy and the fillings flow out.