Ingredients:

Tart pastry (makes 22)
60g soft butter
30g icing sugar, sifted
pinch of salt
1 small egg (about 45-50g)
150g plain flour
1tsp matcha powder

Tart filling
200g fresh milk
30g caster sugar
1-2tsp match powder
1 egg (about 60g)
1 egg yolk (20g)

Method:

• Tart pastry – Cream butter, icing sugar and salt until fluffy, add egg and mix well.
• Sift flour and matcha together onto the worktop and make a hole in the center. Add in the butter mixture. Knead to a soft dough, cover and set aside for about 20 minutes.
• Press a small pice of dough (15g) into each greased tart tin. Trim the edges with a sharp knife. Prick holes with a fork. Then bake in the preheated oven at 180 deg C for 10 minutes.
• Tart filling – Lightly boil the milk and sugar together, stir till sugar dissolved. Add matcha powder, stir well and off heat.
• Add egg and egg yolk into milk mixture and stir with well with a hand whisk. Then pass mixture through a fine sieve.
• Pour egg liquid mixture into tart shells and bake at preheated oven at 180 deg C for about 20 minutes or until egg is set.