tarts

I started out trying to make other flavors of egg tarts and now I’m addicted. Here are some matcha caramel ones that are super yummy! The shortcrust is adapted from The Kitchn and the custard is adapted from Guai Shu Shu.

  1. Pâte Sablée: (about 20 2.5in tarts) 168 g butter (1.5 stick), room temp 63 g powdered sugar 1.5 large egg yolk 4 g salt 213 g all purpose flour Beat butter and sugar until creamy.

Tarts are quite delicious so I wanted to pair something with matcha. It takes quite a while, so just a heads up! The rich shortcrust is adapted from The Kitchn. I don’t remember where the other recipes originally came from. I’ve been adapting them each iteration. This recipe is for about 7-8 3in tarts.

  1. Rich Shortcrust Pastry: 224 g butter (2 sticks), room temp 84 g powdered sugar 2 large egg yolk 6 g salt (1/2 tsp) 142 g all purpose flour 20 g milk, if needed Beat butter and sugar until creamy.

This was my second attempt at tart making. The meringue I made was from an Andy Bowdy recipe, but since I scaled it down drastically, the sugar didn’t completely disolve and was weird. In the recipe below, I’ll correct for that. The pâte sablée receipe is from The Kitchn. For the cream, I added some coconut cream to to see how it’d behave. Wasn’t too bad, but the butter taste was still prominent.

I make tarts a lot and prefer a sweet shortcrust. The recipe I use is from The Kitchn. For fruity things, I usually make a curd, which I adapted from Loko Kitchen. And then I often make egg tart custards, which I adapted from Guai Shu Shu. The fillings can be super customized to fit whatever flavor you want. Also, the crust works perfectly fine using a gluten-free all purpose flour.