It’s been quite some time since a matcha recipe has popped up on this blog, so here I am today to bring you yet another delicious matcha treat.
I was actually inspired to make this when my roommate invited me to one of the lunches that her work hosts every Friday. At the International Center on campus, they host a lunch every Friday featuring cuisines from all around the world, and during one of the weeks that I went, they were featuring Portuguese cuisine-and if you haven’t guessed it by now, they were serving these delicious Portuguese egg tarts for dessert.
Many cultures have their own version of “tortilla”, so I was very excited to find that even Portugal has their own version of an egg tart, which is somewhat different from the Chinese egg tarts that I grew up eating. I’ve seen matcha egg tarts floating around Pinterest and food blogs for a while, so I decided to give it a try as well, and they turned out to be AH-MA-ZIIIING! Here ya go.
Those frozen puff pastry sheets definitely come into clutch-they’re super easy to work with and they make the biggest difference when making egg tarts!
The slightly bitter, rich taste of the matcha serves as the perfect balance to the sweet egg custard.
- 2 egg yolks
- 1 egg
- 2 tbsp flour
- 1 tsp vanilla
- 1/2 cup sugar
- 1 1/2 tsp matcha powder
- 1 1/2 cup half and half
- 1 frozen puff pastry sheet, thawed
- Preheat oven to 400 °F.
- Whisk egg yolks, egg, flour, and matcha in small pot.
- Whisk in half and half and vanilla until smooth, placing pot over medium heat and whisking until very warm, but mixture should not be thick.
- Cut pastry dough in half, stacking halves on top of each other.
- Flour surface, roll up tightly, and measure out 12 slices of puff pastry dough circles.
- Press dough into greased muffin tin, then pour runny custard into each.
- Bake for 12-15 mins until pastry turns golden.
- Let cool, and serve (warm or cold).