Rosemary Roasted Root Vegetables

 

Buttery tart shells filled with silky, earthy-sweet matcha custard

Overview

Prep Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 1 hour
Total Time: About 2 hours
Yield: 8–10 small tarts

These matcha custard tarts are the perfect blend of rich and refreshing. A crisp, golden tart crust holds a glossy green custard that's smooth and deeply flavored with Japanese matcha. They're not too sweet, with just the right touch of bitterness from the tea — elegant enough for a tea party, yet simple enough to enjoy anytime.

Ingredients

For the Tart Shells:

• 1 1/4 cups (160g) all-purpose flour

• 1/2 cup (115g) unsalted butter, cold and diced

• 1/4 cup (30g) powdered sugar

• 1 large egg yolk

• 1–2 tablespoons cold water

• Pinch of salt

For the Matcha Custard Filling:

• 1 1/2 cups (360ml) whole milk

• 1/2 cup (120ml) heavy cream

• 2 tablespoons matcha powder (preferably culinary grade)

• 1/2 cup (100g) granulated sugar

• 2 tablespoons cornstarch

• 3 egg yolks

• 1 teaspoon vanilla extract

• Pinch of salt

Instructions

Step 1: Make the Tart Dough

1. In a bowl, whisk together flour, sugar, and salt.

2. Add the cold butter and use a pastry cutter or your fingertips to work it into the flour until it resembles coarse crumbs.

3. Add the egg yolk and cold water, mixing just until a dough forms. Don’t overwork it.

4. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes.

Step 2: Bake the Tart Shells

1. Preheat oven to 350°F (175°C).

2. Roll out the chilled dough and cut into circles to fit your tart pans.

3. Press the dough into tart molds and trim any excess. Prick the bottoms with a fork.

4. Line each shell with parchment and fill with pie weights or dried beans.

5. Bake for 12–14 minutes, then remove weights and bake another 5–7 minutes until golden.

6. Let cool completely before filling.

Step 3: Make the Matcha Custard

1. In a small bowl, sift together matcha, sugar, cornstarch, and salt.

2. In a saucepan over medium heat, warm milk and cream just until steaming.

3. In a separate bowl, whisk egg yolks. Gradually add the dry ingredients to the yolks, whisking until smooth.

4. Slowly pour the hot milk into the egg mixture while whisking to temper the eggs.

5. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens to a smooth custard consistency (about 5–7 minutes).

6. Remove from heat, stir in vanilla, and strain through a sieve for an ultra-smooth finish.

Step 4: Assemble and Chill

1. Pour the warm custard into the cooled tart shells, smoothing the tops.

2. Chill for at least 1 hour, or until set with a glossy surface.

Tips for Success

• Sift your matcha to avoid lumps in the custard.

• For a glossier surface, gently torch or tap out bubbles after pouring.

• The tart shells can be made a day ahead and stored in an airtight container.

• Use culinary-grade matcha for a deep green color and rich flavor.

Variations

• Add a thin layer of white chocolate ganache at the bottom of the shell before the custard for a sweet contrast.

• Garnish with whipped cream, gold flakes, or edible flowers for a fancy finish.

• Use mini tart molds for elegant bite-sized versions.

Final Thoughts

These matcha custard tarts are as stunning as they are satisfying. The crisp shell and smooth filling balance perfectly, and the earthy taste of matcha cuts through the richness without being overpowering. Whether you're serving guests or treating yourself, they offer a refined twist on a classic dessert.

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