One year ago, I decided to start a blog. One year later, I am continuing that blog. Life just gets in the way sometimes, it’s unpredictable and unfathomable. There wasn’t some huge, life-changing thing that happened to me, just a bunch of small things that added up.
So, maybe 2018 will be the year when I stick to this! I haven’t lost the itch to bake/cook/make things just yet–in fact, I’m making and baking more than ever. Instagram is obviously an amazing visual platform to do that in, but I think it is time to try this blog thing. Again. I want a site to call my own. Something I can have more control of.
But enough about me, you guys obviously came here for the Matcha Portuguese egg tarts. I have grown to love the subtle sweetness of desserts, something I’m told happens as you get older. I’m an old soul at heart–my favorite thing to do on Friday nights is curl up with a warm cup of tea and a book. Besides, anything too sweet seems like an easy way out. Using too much sugar when it’s not necessary just seems like cheating, you know? It’ll appeal to everyone on a broader level, but it won’t be anything special. Now balancing sweetness with something else, that requires careful consideration.
Portuguese egg tarts don’t have a sturdy tart crust, but a softer, more delicate puff pastry one. The creaminess of the custard goes hand in hand with the butter from the puff pastry. Asian bakeries always have the softest, pillowy pastries. These Portuguese egg tarts would fit right in–perfectly not-too-sweet, pillowy soft.
Eating these with a warm cup of tea and a good book is one of life’s small pleasures.
Matcha Portuguese Egg Tarts
adapted from food52
1 store-bought puff pastry, defrosted or Gordan Ramsey’s rough puff pastry dough
4 large egg yolks
1/4 cup heave cream
1 3/4 cup whole milk
3 tablespoons turbinado sugar
2 tablespoons AP flour
1 teaspoon matcha powder (optional)
pinch of salt
1/2 teaspoon vanilla extract
1/2 cinnamon stick
1 piece lemon peel
Matcha powder for dusting
- Once your puff pastry is defrosted or your rough puff is done chilling, lay the dough flat. (It doesn’t matter if it is rectangular or square). Roll the dough tightly into a log shape. Make sure the log doesn’t have huge spirals on the ends, this means the roll wasn’t straight enough.
- Wrap your log-shaped dough in cling wrap and chill while you make the custard.
- In a bowl, add the matcha powder and whisk in the milk. Either use a small whisk or a bamboo matcha whisk to avoid matcha clumps. (It’s okay if there are clumps, you can’t tell once the custard is baked!)
- In a medium saucepan, combine the egg yolks, heave cream, sugar, flour, and salt.
- Place the saucepan on low heat and whisk until the mixture begins to thicken. It should look like loose pudding. Be careful to not overheat the custard and scramble it!
- Transfer the custard to a bowl and cover with cling wrap and refrigerate.
- Preheat the oven to 450° F
- Spray or butter a large muffin tin.
- Remove the dough form the fridge and place it on a cutting board. Use a dough scraper or knife to cut the log into 1/4 inch pieces.
- Roll out each piece by placing it spiral side up. Use a well-floured rolling pin to flatten and roll out the dough into a large circle. Make it is wide enough to go up the sides of the muffin tin.
- Once all the pieces are rolled out, fill each pastry cup with the custard. Try to not overfill each cup.
- Place the tarts in the oven and bake for 18-20 minutes, or until the pastry is golden*.
- Cool on a rack and dust with powdered sugar or more matcha powder and enjoy!
*I used a culinary torch to maximize the burnt look. You can do this by torching the tops when the custards have cooled for 5 minutes. Or sprinkle some sugar before torching to add some crunch and lovely caramelization!
Storage Notes: Best day of, but it can be kept in an air tight container for 2-3 days. Reheat before serving for the best flavor.