Take a bite into this rich and delicious Matcha egg custard tart. It's our mix on a Portuguese custard tart and Hong Kong Egg tart flavoured with our fragrant Matcha to balance the richness of this pastry.
This flakey buttery pastry is made using an easy method of rough puff made with quality grass fed butter. You can make it with normal plain flour or a gluten free plain flour. Making your own puff pastry means you can eliminate all the added preservatives, thickeners and gums that you might find with store bought pastry. It takes a little more effort but it is sure worth every bite.
The Matcha Custard is jiggly and smooth, with just enough sweetness to leave you satisfied. We want to taste the fragrant Matcha and we try not to add too much added sugar into our recipes. The Matcha brings a nice balance to the buttery pastry and after each bite, leaves you feeling light and fresh.
Ingredients
to make the pastry:
- 150 gram gluten free flour - we used Coles I'M Free From Plain Flour Gluten Free
- 130 gram unsalted butter - we used Westgold grass-fed butter
- 1 egg white
- 70 mL cold water
- a pinch of salt
- a teaspoon sugar
to make the matcha egg custard:
- 1 egg
- 3 egg yolks
- 3 teaspoon of Matcha ~ approx 6 gram
- 80 mL hot water
- 50 gram sugar
- 150mL full cream milk or plant based milk such as oat (most will work fine but try and avoid rice milk or reduced fat varieties as they can be a bit too thin and watery)
- 2 teaspoon of corn starch or arrowroot
How To:
- We will start by making our pastry. Try and keep everything cold and not let the butter melt. This makes a puffier pastry.
- Cut and Cube the butter into 1cm cubes. Add this into your flour.
- Using clean fingers, roughly massage the butter into the flour. There is no need to rub all the butter until it dissolves into the flour. We want to keep some larger chunks of butter.
- Add in the cold water and egg white. Mix this in the bowl until a dough forms.
- Onto a floured piece of baking paper. Roll out the dough into a rectangle until half a cm thick.
- Fold the rectangle into thirds to create a smaller rectangle. (Fold the top of the rectangle 2/3 down, fold the bottom of the rectangle 2/3 up and this will create a smaller rectangle.)
- Rotate this 1/4 of a turn. Repeat the process of rolling out the pastry dough into a rectangle and folding 2 more times. You should have done this a total of 3 times by the time you have finished. If the pastry gets too soft at any stage, place it back into the fridge and wait for 15 minutes.
- Roll the pastry into a long log and then let this rest in the fridge.
- Now let's move onto the Matcha egg custard. Whisk the matcha, warm water and sugar in a bowl. Let this cool down.
- Then continue to mix the remaining ingredients for the matcha custard and strain the mixture. Place it into the fridge for it to cool down.
- Back to the pastry, take it out of the fridge and cut the log into 10 even pieces.
- Place each piece into a muffin tray and using your thumb. Spread out the pastry into the muffin tray. Alternatively, You can roll out each piece of dough into a circle and neatly place this into your muffin tray.
- Fill each pastry shell to the top with the chilled matcha custard mix.
- Place this into the oven at 180 degree for 25 minutes. Watch the matcha egg custard bubble up!
- Allow it to cool and enjoy each Matcha egg tart with a cup of Matcha.