My Matcha Egg Tart Experiment Today
Okay, so today I decided to try making something a bit different – matcha egg tarts. I’ve seen them around and thought, why not give it a shot myself? Here’s how it went down.
First off, I tackled the tart shells. Honestly, I didn’t make them from scratch today, used some pre-made ones I had. Just needed to get them out and arrange them on a baking tray. Easy start.
Making the Green Goo (The Filling)
This was the main event. I gathered my stuff:
- Eggs (a few of ’em)
- Sugar (not too much, not too little)
- Milk (whole milk seemed right)
- And the star, matcha powder
I cracked the eggs into a bowl, chucked in the sugar, and gave it a good whisk. Didn’t go crazy, just until it was mixed up.
Then, I warmed up the milk in a small pot. Just warm, not boiling. While it was heating, I took the matcha powder. Important bit here: I sifted the matcha powder into a small bowl first. Learned this the hard way before – matcha loves to clump up. Then I added a tiny bit of the warm milk to the matcha powder and stirred it into a paste. This seemed to help it dissolve better later.
I poured the rest of the warm milk into the matcha paste, stirred that together. Then, slowly, I poured the greenish milk mixture into the egg and sugar bowl, whisking gently as I went. Didn’t want scrambled eggs!
Another tip I remembered: I poured the whole mixture through a sieve. Twice, actually. Just to catch any sneaky lumps or eggy bits. Wanted that super smooth custard texture, you know?
Filling ‘Em Up and Baking
With the green custard ready, I carefully poured it into each tart shell. Tried really hard not to spill it everywhere. Filled them up pretty high, but not overflowing.
My oven was already preheating – gotta do that. Popped the tray in. I didn’t time it super strictly, just kept an eye on them. Baked them until the custard looked set, like it wasn’t liquid anymore when I gave the tray a little shake. The edges of the crust got a nice golden brown.
The Result
Pulled them out of the oven. They smelled pretty good, a mix of eggy tart and that unique matcha scent. Let them cool down on a rack for a bit because molten custard is no joke.
And the taste? Not bad! Pretty successful, I’d say. The matcha flavor came through, nice and earthy, against the sweet custard. The texture was smooth, just like I wanted. Definitely making these again. It was a fun little project for the afternoon.
