Matcha Strawberry Tart
Equipment
- 9" springform tart pan
Ingredients
Tart base
- 180 g All purpose flour
- 60g g powdered sugar
- 1/4 tsp salt
- 1/2 cup cold butter cubed
- 1 large egg
- 1/2 tsp vanilla extract
Matcha custard cream
- 3 large egg yolks
- 60 g granulated sugar
- 15 g all purpose flour
- 300 ml cornstarch
- 1 tsp vanilla extract
- 3 tbsp matcha powder
Instructions
Tart base
- In a food processor, combine flour, sugar, and salt for a few seconds until fully mixed
- Add the butter and pulse until the mixture resembles coarse meal, about 15 pulses
- Add egg and vanilla extract and pulse until the dough starts to clump, about 15 seconds
- Turn the dough to a lightly floured surface and form into a ball, then flatten into a thick disk. Wrap tightly with plastic wrap and refrigerate for at least 1 hour
- Take the dough out of the fridge and sit at room temp for a few minutes to soften. On a lightly floured surface, roll out the dough with a rolling pin to an 11” circle . Work quickly on this step or the butter will melt!
- Carefully roll the dough onto the rolling pin and place it over the pan. Press the dough to adhere to the sides of the pan. Use a knife to trim the edges of excess dough
- Cover with plastic wrap and freeze for 30 minutes or until firm. Meanwhile, preheat oven to 375F/190℃ and place rack in the center
- Press aluminum foil/parchment foil tightly against the crust and evenly distribute with pie weights/dried rice over the surface so crust doesn’t puff up
- Bake crust for 20 minutes, and then remove weights and foil
- Bake for an additional 10 minutes until golden brown. Cool completely on wire rack
Matcha custard cream
- Whisk egg yolks and sugar until creamy, then whisk cornstarch and flour. Set aside.
- In a small saucepan, heat milk, vanilla extract on medium heat until just boiling and remove from heat. Pour hot milk into egg mixture while constantly whisking until smooth
- Transfer mixture into saucepan and gradually increase heat while whisking vigorously until mixture thickens. Quickly remove from heat and continue whisking for 3 minutes so the eggs don’t curdle. Strain into a bowl to remove any curdles
- Press a piece of plastic wrap tightly over the surface of the custard to prevent a skin from forming, and cool to room temperature. Refrigerate until chilled, and it can keep for up to 3 days
Assembly
- Pour custard into tart and top with any fruit or decorations of your choice! It’s best consumed the day it’s made.
Notes
Recipe by Usagi Baking. All images and content belong to me unless otherwise specified. Please do not use my images without permission. If you would like to share my recipe, please credit me and link back to my site.