Mini Matcha Egg Tarts 迷你抹茶蛋挞
Here is another easy egg tart recipe but with matcha flavour. I’ve even added a teaspoon of matcha powder into the tart pastry and a teaspoon to the custard to intensify the matcha fragrance. Not only does the addition of matcha powder enhances the fragrance and taste of the smooth custard, it gives a nice green colour to the little tart as well. This is very suitable to serve as a snack for the family or for a party.
Mini Matcha Egg Tarts 迷你抹茶蛋挞
Prep time
Cook time
Total time
Author: Ann Low
Serves: 22 pieces
Ingredients
- 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)
Instructions
- Tart pastry - Cream butter, icing sugar and salt until fluffy, add egg and mix well.
- 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.
- 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.
- Tart filling - Lightly boil the milk and sugar together, stir till sugar dissolved. Add matcha powder, stir well and off heat.
- Add egg and egg yolk into milk mixture and stir with well with a hand whisk. Then pass mixture through a fine sieve.
- 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.
迷你抹茶蛋挞
挞皮材料：约22个
- 60克 软牛油
- 30克 糖粉，过筛
- 盐少许
- 1个 鸡蛋 （约45-50克）
- 150克 普通面粉
- 1茶匙 抹茶粉
抹茶馅材：
- 200克 牛奶
- 30克 细糖
- 1-2茶匙 抹茶
- 1个 全蛋 （约60克）
- 20克 蛋黄
做法：
- 挞皮 – 将牛油，糖及盐一起打至松发，加入鸡蛋搅拌均匀即可。
- 面粉和抹茶粉一起过筛在桌面上，混合均匀，中间挖个洞。倒入搅拌好的蛋糊，柔成面团。盖上让面团休息20分钟。
- 取一部分小面团（约15克）压入挞模里，多余的面团用刮刀除，用小叉在挞皮上刺孔。放入预热烤箱，以摄氏180度烤约10分钟。
- 抹茶馅 – 将牛奶及细糖放入锅中加热至稍微滚及糖融化，拌入抹茶粉，搅至均匀，离火。
- 加入鸡蛋和蛋黄，用手动搅拌器搅拌均匀，过滤蛋液，倒入皮挞内。
- 放入预热烤箱，以摄氏180度烤约20分钟，直到蛋液不会动摇即可。
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Ann, these matcha egg tarts will make green tea lovers very happy!
好精致的抹茶蛋挞
What a beautiful and healthy creations, Ann!
Hi Ann,After pre-baked the tart shell, do I have to remove the tart shell from the mould… let it cool down, then only pour the custard into the shell, then bake without the mold? Is this the proper way?Cos I've encountered once where my tarts all stick to the mold and having really hard time to remove them.
Hi Gracie, No, just leave the tart shell in the mould and leave to cool. Then pour filling into it and bake.Is very easy to remove the tart once the custard is cooked. You cannot bake the tart without the shell, it'll break the tart shell because of the wet custard.
Huge matcha fan here! Your matcha egg tarts look scrumptious! I probably wouldn't be able to stop eating them once I started.
Hi Ann, lovely matcha egg tarts! I exchange some of my portuguese egg tarts with yours? 🙂
If not for the title, I would think it's cendol tart. I like the green colour and also the clicks!
Is it necessary to prebake the tart shells? Cause I found some recipes doesn't call for prebaking the crust 🙂
Hi Andre, I prefer to prebake the tart shell to prevent the shell getting soggy after added the filling into it. Secondly, you can prebake the tart shell one day ahead and make the filling the next day.
绿茶口味的蛋挞, 真的够创意了。只是看着照片, 我都能闻到那阵阵的绿茶香味, 太赞太赞了!谢谢你将这帖子链接到最佳食谱,感恩!
好精致的抹茶蛋挞
Huge matcha fan here! Your matcha egg tarts look scrumptious! I probably wouldn't be able to stop eating them once I started.
Hi Ann,
After pre-baked the tart shell, do I have to remove the tart shell from the mould… let it cool down, then only pour the custard into the shell, then bake without the mold? Is this the proper way?
Cos I've encountered once where my tarts all stick to the mold and having really hard time to remove them.
Hi Gracie, No, just leave the tart shell in the mould and leave to cool. Then pour filling into it and bake.Is very easy to remove the tart once the custard is cooked. You cannot bake the tart without the shell, it'll break the tart shell because of the wet custard.
Hi Ann, lovely matcha egg tarts! I exchange some of my portuguese egg tarts with yours? 🙂
If not for the title, I would think it's cendol tart. I like the green colour and also the clicks!
What a beautiful and healthy creations, Ann!
Ann, these matcha egg tarts will make green tea lovers very happy!
绿茶口味的蛋挞， 真的够创意了。
只是看着照片， 我都能闻到那阵阵的绿茶香味， 太赞太赞了！
谢谢你将这帖子链接到最佳食谱，感恩！
Is it necessary to prebake the tart shells? Cause I found some recipes doesn't call for prebaking the crust 🙂
Hi Andre, I prefer to prebake the tart shell to prevent the shell getting soggy after added the filling into it. Secondly, you can prebake the tart shell one day ahead and make the filling the next day.