Mini Matcha Egg Tarts 迷你抹茶蛋挞
Prep time: 
Cook time: 
Total time: 
Serves: 22 pieces
  • Tart pastry
  • 60g soft butter
  • 30g icing sugar, sifted
  • pinch of salt
  • 1 small egg (about 45-50g)
  • 150g plain flour
  • 1tsp matcha powder
  • Tart filling
  • 200g fresh milk
  • 30g caster sugar
  • 1-2tsp match powder
  • 1 egg (about 60g)
  • 1 egg yolk (20g)
  1. Tart pastry - Cream butter, icing sugar and salt until fluffy, add egg and mix well.
  2. Sift flour and matcha together onto the worktop and make a hole in the center. Add in the butter mixture. Knead to a soft dough, cover and set aside for about 20 minutes.
  3. Press a small pice of dough (15g) into each greased tart tin. Trim the edges with a sharp knife. Prick holes with a fork. Then bake in the preheated oven at 180 deg C for 10 minutes.
  4. Tart filling - Lightly boil the milk and sugar together, stir till sugar dissolved. Add matcha powder, stir well and off heat.
  5. Add egg and egg yolk into milk mixture and stir with well with a hand whisk. Then pass mixture through a fine sieve.
  6. Pour egg liquid mixture into tart shells and bake at preheated oven at 180 deg C for about 20 minutes or until egg is set.
Recipe by Anncoo Journal at