Matcha Green Tea Custard Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the matcha custard filling:</li><li class="ingredients-single-item">300ml whole milk</li><li class="ingredients-single-item">200ml double cream</li><li class="ingredients-single-item">3 tbsp high-quality matcha powder (ceremonial grade preferred)</li><li class="ingredients-single-item">5 large egg yolks</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">2 tbsp cornflour</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For garnish (optional):</li><li class="ingredients-single-item">Extra matcha powder for dusting</li><li class="ingredients-single-item">Fresh berries</li><li class="ingredients-single-item">Whipped cream</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or rice for blind baking</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Bamboo matcha whisk (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. Place the flour, icing sugar and salt in a food processor (or large bowl if mixing by hand) and pulse to combine. Add the cold cubed butter and pulse until the mixture resembles fine breadcrumbs. Cold butter creates those essential flaky layers in your pastry as it melts during baking, creating steam pockets.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of ice-cold water, then pulse again until the dough just starts to come together. If needed, add the remaining tablespoon of water, but be careful not to overwork the dough – this develops gluten which can make your pastry tough. The dough should just barely hold together when pinched.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface, form into a disc, wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up again, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (160°C fan). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness and use it to line your tart tin. Press it gently into the corners without stretching the dough. Trim any excess, leaving a slight overhang to allow for shrinkage. Prick the base with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and return to the oven for another 5-10 minutes until the base is lightly golden and feels dry to the touch. The blind baking ensures your crust is partially cooked before adding the wet filling, preventing a soggy bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the pastry is cooling, prepare your matcha custard. In a medium bowl, sift the matcha powder to remove any lumps – this is crucial for a smooth filling. Whisk in 4 tablespoons of the milk to form a smooth paste, ensuring there are no matcha clumps.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In another bowl, whisk together the egg yolks, caster sugar, and cornflour until pale and thick. The cornflour acts as a stabilizer for your custard, helping it set without becoming rubbery.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Heat the remaining milk and cream in a saucepan until just below boiling point – look for small bubbles around the edge. Remove from heat and gradually whisk in the matcha paste until fully incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Slowly pour the hot matcha milk mixture onto the egg mixture, whisking constantly. This gradual tempering prevents the eggs from scrambling. Return the entire mixture to the saucepan and cook over medium-low heat, stirring continuously, until the custard thickens enough to coat the back of a spoon. This should take 3-5 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from heat, stir in the vanilla extract, then pass through a fine mesh sieve to ensure absolute smoothness. Allow to cool slightly for about 5 minutes, stirring occasionally to prevent a skin from forming.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Reduce oven temperature to 160°C (140°C fan). Pour the warm custard into the pastry case and bake for 20-25 minutes until the filling is set but still has a slight wobble in the center – similar to a just-set cheesecake. The custard will continue to firm up as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the tart to cool completely in the tin before carefully removing. For the best results, refrigerate for at least 2 hours or ideally overnight to allow the flavors to develop and the custard to set fully.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Before serving, dust lightly with additional matcha powder if desired and garnish with fresh berries or a dollop of softly whipped cream. The tart is best enjoyed at room temperature to fully appreciate the delicate matcha flavor. Your Matcha Green Tea Custard Tart will keep refrigerated for up to 3 days.</li></ol>