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Wednesday, 4 January 2017

Egg White Matcha Tart


A matcha cookie tart with silky egg white custard. The tart shells were crispy when hot, but softened a little hours later. Owing to the small quantity this recipe produced, these tarts were baked using a small oven toaster (10 liters in capacity).

This little matcha bunny cookie was baked using the leftover dough.




Yield: 5 x 4.5cm (base diameter) tarts

Oven Toaster: Iona GL103 (10 litre)

Matcha Tart Ingredients


Dough weight: 140g

40g all purpose flour 
20g superfine wholegrain flour*
2g matcha/green tea powder 
30g salted butter, cold
25g icing sugar
20g egg yolk, 1 egg yolk

* superfine wholegrain flour can be replaced by all purpose flour

Egg White Custard Ingredients

130g fresh milk 
20g cream cheese
6g condensed milk, 1/2 tsp
15g fine sugar 

40g egg white, 1 egg white1/2 tsp vanilla extract


Directions


1. Sift plain flour, superfine wholegrain flour, matcha/green tea powder, and icing sugar into a mixing bowl.





2. Cut cold salted butter into small cubes and mix with matcha flour mixture in (1). Keep in the fridge for about 15 minutes to cool down the matcha flour mixture and butter.




3. Cut butter and mix with the matcha flour mixture using a dough cutter, till the mixture resembles some bread crumbs.




4. Blend in the egg yolk using a spatula.





5. Wrap the dough in a cling wrap and refrigerate for about 25 to 30 minutes. 




6. Remove the cling wrap and divide the dough into 5 portions, about 28g each. Roll the small doughs into balls.




6. Place one dough in between two plastic sheets, and press down using the flat side of a dough cutter or a plate. Check the dough regularly to keep it in round shape.






Stop when the dough edge exceeds the tart mould opening by about 5mm.


Lower the flatten dough into the tart mould with the aid of the plastic sheets. Shape the dough following the contour of the tart mould.


Trim away the protruding dough edge using a dough cutter.





I saved the extra dough and made it into a matcha rabbit cookie.



7. Bake the tart shell in a preheated oven set at 150°C for about 10 minutes. 

10 minutes later, the colour of the tart became lighter.


Let the tart shells cool down before use.



8. To prepare the egg white filling, pour fresh milk, condensed milk, cream cheese and fine sugar into a heat resistant bowl.


Melt the cream cheese and sugar over a bain-marie.



Let the milk mixture cools down for about 5 minutes before adding the the egg white.



9. After blending in the egg white, filter the mixture through a sieve, to get a smoother custard.



Finally, add in the vanilla extract.



10. Pour the egg white custard into the cool matcha tart shells.



Bake in a preheated oven at 160 °C for about 20 to 25 minutes.



The tarts are ready when the custard starting to bulge a little. You can also smell the aroma of the tarts.


11. Let the tarts cool down for about 5 minutes before inverting out of the moulds.
Invert the mould and squeeze the mould a little, the tart will dislodge easily.




12. Enjoy it warm or cold :)








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