Pistachio Matcha Tarts
420kcal
Ingredients
Crust
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter cold and cut into small cubes
- 1 large egg yolk
- 2 tbsp ice water
Filling
- 1/2 cup shelled pistachios unsalted and finely ground
- 3/4 cup heavy cream
- 1/4 cup whole milk
- 2 tbsp matcha powder
- 1/3 cup granulated sugar
- 2 large eggs at room temperature
- 1/4 tsp al almond extract
- 2 tbsp shelled pistachios unsalted and roughly chopped for garnish
Equipment
- food processor
- tart pans
- saucepan
- oven
Method
- To make the crust, combine the all-purpose flour, 1/4 cup of granulated sugar, kosher salt, and cold, cubed butter in a food processor. Pulse until the mixture resembles coarse, sandy crumbs with no large lumps of butter remaining.
- Add the egg yolk and ice water to the food processor and pulse just until the dough begins to clump together and form a ball. Be careful not to overmix.
- Press the dough evenly into six 4-inch tart pans with removable bottoms, ensuring it goes up the sides. Use a fork to prick the bottoms all over, then freeze the crusts for 30 minutes until firm. Meanwhile, preheat your oven to 350°F (175°C).
- Bake the frozen tart crusts for 15-18 minutes, or until the edges are lightly golden brown. Remove from the oven and let them cool completely on a wire rack.
- For the filling, whisk together the heavy cream, whole milk, matcha powder, and 1/3 cup granulated sugar in a medium saucepan over medium heat. Heat the mixture until it is warm and the sugar has completely dissolved, but do not let it boil.
- In a separate bowl, lightly beat the 2 eggs. Gradually whisk about 1/2 cup of the warm matcha mixture into the eggs to temper them, then pour the entire egg mixture back into the saucepan, whisking constantly.
- Cook the custard over low heat for 3-5 minutes, stirring constantly with a spatula, until it has thickened enough to coat the back of a spoon. Remove from heat and stir in the almond extract and finely ground pistachios.
- Pour the warm filling into the cooled tart shells. Garnish the tops with the roughly chopped pistachios. Refrigerate the tarts for at least 4 hours, or until the filling is completely set, before serving.
Nutrition
Calories420kcalCarbohydrates38gProtein9gFat28gSaturated Fat14gPolyunsaturated Fat3gMonounsaturated Fat9gTrans Fat0.5gCholesterol135mgSodium160mgPotassium210mgFiber2gSugar20gVitamin A800IUVitamin C1mgCalcium60mgIron2.5mg
Notes
Garnish with roughly chopped pistachios. Let tarts chill for at least 4 hours until the filling is completely set before serving.