Tuesday, April 17, 2018

Project: Matcha Tart

    
EN

So you've asked for it! Here a matcha tart recipe by yours truly.

This couple of weeks I have been making at least 1 tart (or pie) a week and I've got to say I'm improving! I even started experimenting with vegan tarts and such which is quite a challenge but yet rewarding at the end. Because at the end a tart (or pie) is a combo of crunchyness and softness. Like a cookie with a flavoursome filling! 
NL

Hier isie dan, een makkelijk en lekker matcha taartschelp recept!

De laatste paar weken in de keuken maak ik minimaal 1 taartschelp (of tart/pie in 't Engels) in een week en ik moet zeggen ik vind steeds mijn weg hierin! Ook ben ik aan 't experimenteren met vegan tarts wat een uitdaging is maar gelukkig ook belonend. Want eigenlijk is zo'n taartschelp een combi van krokant en smeuïgheid. Net als een koekje met een zachte vulling!



The Ingredients
crust/shell
160 gr cake flour or all purpose flour
15-30 gr icing sugar
85 cold butter, cut in small cubes
1-2 tbsp. ice water

filling
2 eggs
200 ml cream
40 ml milk
80-100 gr sugar
1 to 2 tbsp. quality matcha powder 
steps: 1st dough ✓
2nd eggs ✓
3rd matcha flavour ✓
(No need to grease or line the baking tin)
N O M O R E S O G G Y B O T T O M ✘

• blind bake! Like this picture above check out the steps down below
• after blind bake brush the tart surface with a layer egg wash and bake for another 10 min
• also cool down and chill the crust ingredients for example in the fridge. The flour gets a good rest and results a crispier and finer texture.
So so happy with this matcha tea mixing bowl that my dearest blogsister Jessie got me for my birthday!
M A T C H A egg-tart
My inspirations for this matcha tart recipe came from the Hong Kong egg tart which is where the filling is based off. The only difference is by adding the extra matcha powder turning it into a matcha (egg)tart!
The Steps
making crust
1. Mix flour with the icing sugar and matcha powder in a large bowl. Add the cold butter cubes and rub with your fingertips into the flour until the mixture feels like damp sand.
2. Add 1 to 2 tbsp. of ice water and knead the mixture and you stop kneading when it forms a dough. This should be done quickly.
3.Flatten the dough, wrap it around plastic clingwrap and let it rest in the fridge for atleast 30 minutes. TIP: overnight even better! That`s what I do.
4.Prepare the baking paper + baking beans/dry beans or rice for blind baking. Also preheat oven to 180°C (350F).

making filling
1. In a large bowl: crack the two eggs and add sugar, the milk and the first 100 ml of the cream. Beat them well together and set aside.
2. Prepare in another bowl the matcha mixture by adding the matcha powder and the rest of the cream and mix it well with a whisk. This avoids clumps in the filling. Once everything is smooth and mixed together add this to your egg mixture and combine gently together. Do not over combine we don`t want to create air bubbles in the filling and create holes during baking.

blind bake
1. Once the dough is rested enough take it out and roll it out on a lightly floured work surface to a thickness of around 0.5cm. Place and press the dough in any desired tart/cake tin of size ∅ 12. Create holes in the bottom with a fork. Line on top the prepared baking paper and fill this with baking beans.
2. Bake the tart shell in the oven for about 15-20 min. Remove from the oven and the baking paper with the baking beans and let it cool down a bit. Preheat oven to 200°C (400F)

making tart
1. Strain the matcha mixture with a sieve into a pouring jug. From here pour the mixture into the prepared tart shell and bake in the oven for 15 min. Lower the oven temperature to 180°C and bake for another 5 min.
2. Let the tart cool down completely and to firm up before cutting. Serve with cream, fruit, nuts whatsoever if you feel like to!
 

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