Ingredients
- 100g plain white flour, plus extra for dusting
- 40g icing sugar
- 50g unsalted butter, diced, plus 5g for the custard
- 0.5 medium egg, beaten, plus 1 medium egg yolk for the custard
- 0.25 tsp vanilla bean paste
- 100ml milk
- 30ml double cream
- 25g caster sugar
- 2 tsp (4g) matcha powder
- 10g cornflour
- 3 tsp (approx.) raspberry jam
- 1 (150g) pack raspberries
Method
Step 1
Put the flour and icing sugar into a bowl and stir to combine. Rub in the 50g butter with your fingers until it resembles fine breadcrumbs. Add the beaten ½ egg and the vanilla. If using a stand mixer, pulse until smooth, or bring together by hand into a dough. Wrap and freeze for 30 mins or chill for at least 1 hr, until firm.Step 2
For the custard, put the milk, cream and remaining 5g butter in a saucepan; bring just to a boil over a low heat, then leave to cool slightly. In a bowl, whisk the egg yolk with the sugar, matcha and cornflour. Add the warm milk, in two parts, whisking constantly until well combined.Step 3
Pour the mixture back into the pan and cook, whisking, until thickened; it’s ready when bubbles start rising. Set aside to cool, then chill for 30 mins.Step 4
Preheat the oven to 180°C/160°C fan/gas 4. On a lightly floured surface, roll the dough to 3mm thick. Stamp out 8-10 tart cases using a round 78mm cookie cutter, re-rolling the trimmings as needed.Step 5
Gently place each one into a hole in a muffin tin. Prick the bases with a fork, cover with baking paper, fill with baking beans and bake for 25 mins. Remove the paper and beans; bake for 5 mins more. Leave to cool completely in the tin.Step 6
To assemble, put ¼ tsp jam into each tart case. Pipe or spoon over the custard, then top each tart with 4-5 raspberries.Step 7
Recipe Tip: Allow extra time for cooling and chilling.