Easy Matcha Cream Egg Tarts
These Matcha Tiramisu Egg Tarts combine crisp tart shells, silky custard, and fluffy matcha cream for a dessert that’s elegant, balanced, and beginner-friendly.
Ingredients
Egg Tart Base:
- 1 egg about 60g with shell, use room-temperature eggs for even mixing
- 18 g fine sugar adjust between 15–20g depending on sweetness preference
- 100 g heavy cream at least 35% fat, chilled; avoid non-dairy cream
- 50 g whole milk use full-fat for richness; if using low-fat, reduce to 45g
- 6 tart shells ready-made frozen shells, thawed 10 minutes before use
Matcha Tiramisu Cream:
- 75 g mascarpone cheese softened at room temperature for 30 minutes
- 75 g heavy cream well chilled for whipping
- 9 g fine sugar balances matcha bitterness; increase if matcha is strong
- 2 g matcha powder mixed into cream; use high-quality Japanese matcha
- 5 g matcha powder for dusting on top
Instructions
Step 1. Prep ingredients
- Soften mascarpone cheese at room temperature for 30 minutes.
- Keep heavy cream refrigerated for at least 4 hours.
- Thaw tart shells at room temperature for 10 minutes.
Step 2. Make the egg tart custard
- Crack the egg into a clean bowl, add sugar, and whisk gently until dissolved (avoid overmixing to prevent bubbles).
- Stir in heavy cream and milk until smooth.
- Strain through a fine sieve to remove lumps for a silky custard.
Step 3. Bake the tarts
- Preheat oven to 200℃ (top and bottom heat).
- Arrange tart shells on a baking tray and fill each with custard until 80% full.
- Bake at 200℃ for 25 minutes, checking at 20 minutes to prevent overbaking.
- Tarts are done when edges are golden and custard is set. Cool for 10 minutes.
Step 4. Make the matcha cream
- Mix softened mascarpone with sugar until smooth.
- Add 2g matcha powder and blend evenly.
- Whip chilled heavy cream into the mascarpone mixture until stiff peaks form.
Step 5. Assemble
- Transfer matcha cream into a piping bag fitted with a round tip.
- Pipe cream over cooled tarts in smooth swirls.
- Dust with matcha powder using a fine sieve.
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