Matcha Portuguese Egg Tarts
This recipe is flexible for both matcha and regular Portuguese egg tarts. Make sure the matcha powder you use is made for cooking versus drinking.
Disclosure
The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.
Ingredients
Rough Pastry Dough
- 200 grams unsalted butter, cubed
- 210 grams all-purpose flour
- 6 tablespoon ice cold water only use as much as you need
- ¼ teaspoon salt
Filling
- 80 grams heavy cream
- 80 grams granulated sugar
- 200 ml milk
- 4 egg yolks
- 1½ tablespoon cornstarch
- 4 teaspoon cooking-grade matcha skip if making regular Portuguese egg tarts
Instructions
Make Pastry Dough
- Add flour and salt into a bowl and mix
- Add butter and coat the butter with flour. Using hands, make a rough dough by pinching the butter into smaller pieces and incorporating the flour. You should see large pea-size chunks of butter in the dough.
- Add water a little at a time to form a dough. It's finished when the dough comes together and doesn't stick to the side.
- Form a rough disk and put it in the fridge to rest for at least 30 minutes
- Flatten out the dough to a 10x14 inch sheet and then roll it up into a log from the shorter side. Wrap it with cling wrap and twist the ends to close the wrapping. Put it back in the fridge for at least 30 minutes, preferably overnight.
- Remove the cling wrap, then slice the log into twelve equal pieces.
- Roll out each piece to a disk. Each should have about ¼ inch overhang on the tart molds.
- Put the tart molds with pastry dough back into the fridge until ready to fill.
Make Filling
- Preheat oven to 225°C (~440°F)
- In a bowl, add egg yolks, sugar, milk, heavy cream, and cornstarch. Whisk until all cornstarch lumps have disappeared.
- Pour the mix into a pot through a sieve. Then set the pot on the stove on medium heat for 2 minutes while stirring it at the same time.
- Dip a clean spoon into the mix and pull it out. Watch the consistency of the egg mix, it should still be thin but coat the spoon. If you are not getting the desired result, heat it longer for 1 minute at a time and do the spoon test again. When you are finished, remove the pot from the heat and pour the mix into a container with a spout .
- Step for Matcha Egg Tart Sift the matcha powder into the egg mix and use an egg beater to mix everything together.
- Remove the pastry tins from the fridge and fill each mold about ⅝ full. Transfer all tarts to a large baking sheet and place them an inch apart from each other.
- Put the baking sheet in the oven for about 15-20 minutes. After 10 minutes, check the tarts for any potential burning. If you observe some tarts cooking faster than others, rotate your baking sheet. Bake until custard is set and has dark spots. Do not bake for more than 25 minutes or the custard will curdle.