Matcha crème brûlée tart

Serves 6 Desserts and puddings

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Method

Preheat the oven to 140C/120C fan/ Gas 1 and position a rack in the middle of the oven. Have the tart shells ready for filling on a parchment-lined baking sheet. Have a large bowl ready for cooling the custard with a fine-mesh sieve resting on the rim.

To make the custard, combine half of the cream and half of the sugar in a heavy saucepan and heat over a medium-high heat to just under a boil. Meanwhile, put the yolks in a small bowl. As the cream is heating, whisk together the egg yolks, remaining sugar and sifted matcha powder. Once the cream-sugar mixture has come to a simmer, remove the pan from the heat and slowly ladle around one-third of the hot cream into the egg mixture, whisking constantly. Pour the egg-cream mixture back into the hot cream and whisk to combine. Place the saucepan back over a medium-low heat and stir with a rubber spatula along the bottom of the pan for 30 seconds. The matcha cream will thicken only slightly in this time.

Remove from the heat and immediately pour the custard through the sieve into the bowl. (If the custard stays in the hot pot, it will continue to cook.)
With a rubber spatula, press any remaining matcha powder through the sieve into the custard. Pour the remaining cream into the custard and stir to combine. The matcha custard is now ready to use or may be stored, chilled, for up to 5 days. To store, press a piece of cling film on the surface of the custard so it does not form a skin.

To make the tarts, fill the prepared tart shells three-quarters of the way full with matcha custard. Carefully put the tarts into the oven and top off each
tart shell with more custard just to the rim. Bake the tarts for around 1 hour, until the custard is just set but still slightly wobbly in the centre, rotating the baking sheet halfway through baking (the filling will continue to set as it cools). Let the tarts cool on the sheet set on a wire rack for 15 minutes, then chill them for at least 2 hours or until ready to serve.

To finish the tarts, using a small spoon, spread an even 1mm-thick layer of sugar on the surface of the custard. If the layer of sugar is too thin, the custard will burn; too thick, and it will not caramelise evenly. Using a kitchen torch, caramelise the sugar, little by little, until it is deep amber, bubbling, and even in colour. You may need to go back over the tarts a second time with the kitchen torch to create an evenly caramelised surface. Serve immediately; they are best eaten the same day.

NOTE: To make a brûlée tart without the matcha, omit the tea and add one scraped vanilla bean to the heated cream. Alternatively, add 11⁄2tsp of vanilla extract to the custard once it is strained.

For the Matcha tart dough

MAKES 2 X 23CM TART SHELLS OR 8 X 10CM TARTLET SHELLS

Sift the flours and matcha powder into a small bowl. Set aside.

Using a stand mixer fitted with the paddle attachment, beat the butter and icing sugar on a low speed until smooth. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the egg and mix on a medium-low speed. Stop the mixer and scrape down the bowl once again. Turn the mixer back to a low speed and add the flour mixture. Mix until just incorporated.

Turn the dough out onto a lightly floured work surface and gently knead in any dry ingredients that have not been fully incorporated. Divide the dough into 2 equal portions and shape each piece into a 12mm-thick disc. Wrap well in cling film and chill for at least 1 hour or up to overnight. To line a tart pan, place a dough disc on a lightly floured surface and roll out to 3mm thick, rolling from the centre towards the edge in all directions. Lift and rotate the dough a quarter turn after every few strokes, dusting flour underneath as necessary to discourage sticking, and working quickly to prevent the dough from becoming warm. Cut out a circle 5cm larger than the pan. If the dough is still cool, carefully transfer the circle to the pan, easing it into the bottom and sides and then pressing gently into place. Do not stretch the dough or the sides will shrink during baking. (If the dough has become too soft to work with, chill it for a few minutes to firm up before transferring it to the pan.)

If the dough develops any tears, patch with a little extra dough, pressing firmly to adhere. Trim the dough level with the top of the pan with a sharp knife. Chill the pastry shell (or place in the freezer) for 15 minutes, until it is firm. If you are making tartlet shells, roll out the dough in the same way, cut out circles according to the size of your pans, and line the pans. The rest of the dough, including the scraps, can be frozen for future use.

Preheat the oven to 160C/140C fan/ Gas 3. Dock (make small holes in) the bottom of the tart shell or tartlet shells with the tines of a fork or the tip of a knife, making tiny holes 5cm apart. Place in the oven and bake for 13-15 minutes for a partially baked large shell or 8-10 minutes for partially baked tartlet shells. The pastry should be lightly coloured and look dry and opaque. Check the shell(s) during baking and rotate the pans if necessary to achieve an even colour.
A minute or two before the desired colour is reached, remove the shell(s) from the oven and lightly brush the bottom and sides with the egg white. Return the shell(s) to the oven and bake until the desired colour is reached and the egg white is set.

For a fully baked shell, proceed as directed, but bake for around 12-15 minutes longer, until it’s golden and the green colour of the matcha is still coming through. Allow to cool completely on a wire rack. The pastry shells will keep, well wrapped and chilled, for up to 1 week or will keep in the freezer for up to 2 weeks.