Description
A vibrant and elegant tart featuring a buttery crust, rich matcha-infused custard, and a fresh raspberry topping—perfect for a sophisticated dessert or tea-time treat.
Ingredients
Units
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1 egg yolk
- 2–3 tbsp cold water
- 1 1/2 cups whole milk
- 3 tbsp cornstarch
- 1/2 cup granulated sugar
- 3 egg yolks
- 1 tbsp matcha powder
- 1 tsp vanilla extract
- 1 tbsp unsalted butter
- 1 1/2 cups fresh raspberries
- 1 tbsp powdered sugar (for dusting, optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a food processor, blend flour, sugar, and butter until mixture resembles coarse crumbs.
- Add egg yolk and cold water gradually until the dough comes together.
- Press dough into a tart pan and chill for 20 minutes.
- Blind bake the crust with parchment paper and weights for 15 minutes, then remove weights and bake another 10 minutes until golden. Let cool.
- For the custard, heat milk in a saucepan until just simmering.
- In a bowl, whisk egg yolks, sugar, cornstarch, and matcha until smooth.
- Slowly pour hot milk into the egg mixture while whisking constantly, then return to the saucepan.
- Cook over medium heat, stirring, until thickened.
- Remove from heat and stir in vanilla and butter. Let custard cool slightly.
- Pour custard into cooled tart shell and smooth the top.
- Chill the tart for at least 2 hours until set.
- Top with fresh raspberries and dust with powdered sugar if desired before serving.
Notes
- You can make the tart crust a day ahead for convenience.
- Adjust matcha quantity to taste depending on your preference for bitterness.
- Use a fine mesh sieve for smoother custard.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 45mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg
