INGREDIENTS

• Pastry Dough
• • 65g all purpose flour
• • 30g spelt/whole wheat flour
• • ½ large egg
• • 20g powdered sugar
• •65g very cold salted butter, diced
• Matcha Egg Custard
• • 2 large egg yolks
• • 40g sugar
• • 40ml whole milk
• • 150ml hot water
• • 1 tsp Culinary Grade Matcha

DIRECTIONS

• Tart Dough
• 1. In a food processor, add in all the flours, powdered sugar and pulse for a few seconds. Add in the diced cold butter and pulse until the butter is broken into pea-sized bits. Add in the egg and pulse until the dough starts to come together. Stop the blending when the dough looks crumbly.
• 2. Pour the crumbly dough onto a work surface. Using your hand and compress the dough until they come together. Place the dough in between 2 pieces of parchment paper large enough to roll out a large disk. Once rolled out to about 5mm thick, place it in the refrigerator to rest for at least 30 minutes or up until 3 hours.
• 3. Once rested, remove the dough from the refrigerator and let it rest for a few minutes before working on it. Use a cookie cutter of the similar size as the tart mold to cut 6 rounds. Gently press down the rounds into the tart molds, so that the bottom and sides are fully covered. Place the tart molds onto a large baking sheet, cover with a cling wrap and refrigerate for at least 2 hours.
• Matcha Egg Custard
• 1. In a bowl, add in Matcha powder and 2 tbsp of the hot water. Whisk until there’s no lumps of Matcha powder.
• 2. In a separate bowl, mix together the remaining hot water and sugar until the sugar is completely dissolved.
• 3. In a mixing bowl, lightly whisk the eggs. Add in milk and mix well. Then add in the sugar water from 2. and matcha mixture from 1. and mix well.
• 4. Strain the Matcha egg mixture through a fine mesh for 3 times to get a smooth custard mixture. Cover it and refrigerate for about 2 hours.
• Assemble
• 1. Preheat oven to 375F. Remove the tart shells from the refrigerator. Make sure the tart shells are placed on a baking sheet.
• 2. Gently pour in the matcha egg mixture into each tart shell until it is 90% full. Bake for about 20 minutes. Turn off the heat and let the egg tarts stay in the oven for another 5 minutes.
• 3. Remove the egg tarts from the oven and let them cool until warm to touch. Carefully remove them from the tart molds. Serve them warm and enjoy it with a cup of tea.