Ingredients:
Crust:
130g all-purpose flour
50g unsalted butter, cold and cubed
30g icing sugar
1/4 teaspoon salt
1 large egg yolk
Filling:
200g cream cheese, softened
100g granulated sugar
1 large egg
1 tablespoon plain cornstarch
1/2 teaspoon vanilla extract
1/4 cup heavy cream
2 tablespoons matcha powder, sifted
Egg wash:
1 egg yolk
1 tablespoon milk
Instructions:
- Make the crust: In a bowl, combine flour, icing sugar, and salt. Rub in the butter using your fingertips until it resembles coarse crumbs. Add the egg yolk and mix until a dough forms. Wrap the dough in plastic wrap and chill for 30 minutes.
- Prepare the filling: In a bowl, cream together the cream cheese and sugar until smooth. Beat in the egg, cornstarch, and vanilla extract until well combined. Stir in the heavy cream. Divide the mixture into two equal parts.
- Prepare the matcha swirl: To one part of the filling, add the sifted matcha powder and mix until evenly incorporated.
- Assemble the tarts: Preheat oven to 180°C (356°F). Divide the chilled dough into 12 equal portions and press each into a mini tart pan. Blind bake the crusts for 10 minutes.
- Fill and swirl: Pour the plain cheese filling into the cooled tart shells until about 3/4 full. Carefully dollop small amounts of the matcha filling around the edges. Use a small spoon or chopstick to gently swirl the fillings together, creating a marbled effect.
- Bake and cool: Brush the edges of the tarts with the egg wash. Bake for 15-20 minutes, or until the edges are golden brown and the centres are slightly jiggly. Let the tarts cool completely in the pan before removing and serving.
Tips:
- For a more intense matcha flavour, use culinary-grade matcha powder.
- If your matcha filling is too thick, thin it out with a teaspoon of milk.
- You can bake the tarts ahead of time and store them in an airtight container in the fridge for up to 3 days. Reheat them before serving for a warm and gooey experience.
