Matcha Green Tea Custard Pie

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Matcha Green Tea Custard Pie

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Ingredients

Adjust Servings:
Crust
4 tablespoons Unsalted Butter Melted
1 tablespoon Sugar
2 dashes Salt
2/3 cups All Purpose Flour
Pie Filling
1/3 cup Sugar
1 tablespoon All Purpose Flour
2 tablespoons Matcha Green Tea Powder
1/4 cup Unsalted Butter Melted
1 1/2 Eggs Whole
1/2 Egg Yolk only
1 cup Heavy Cream
1 teaspoon Vanilla Extract
Kitchen Supplies
4-inch Tart Baking Pan With removable bottom

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Cuisine:

Not-too-sweet matcha green tea custard pie with crunchy, buttery crust

  • 1 hour 20 min
  • Serves 4
  • Easy

Ingredients

  • Crust

  • Pie Filling

  • Kitchen Supplies

Directions

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Editor’s Note:

  • Allow extra time (about one hour) to make the crust before starting on the filling. It will need to cool before the pie filling can be added.
  • Makes two 4-inch pies

Steps

1
Done

Make the crust

Combine the butter, sugar and salt in a large mixing bowl and stir with a spoon until evenly incorporated. Add the all-purpose flour and using your fingers, mix well to combine until a soft dough forms.

Place half of the dough on one of the 4-inch tart pans and the other half on the other tart pan. Using your fingers, evenly press the dough into the bottom and up the sides of the pan. Cover the tart shells with plastic wrap and let them rest in the refrigerator for 30 minutes.

Preheat oven to 350 degrees F.

Once chilled, prick them with a fork all over and bake for about 25 minutes until golden brown. Remove from the oven and cool completely on a cooling rack, about 30 minutes (before filling).

2
Done

Preheat oven

Preheat oven to 325 degrees for baking the pie with filling.

3
Done

Make the filling

In a large mixing bowl, combine the sugar, flour and matcha green tea powder. Add melted butter, combining well. Add the whole eggs first, stirring well to combine, then the egg yolk. Finally stir in the heavy cream, followed by the vanilla extract.

4
Done

Bake the pie

Place the two pie shells on an aluminum-foil lined baking pan. Pour the filling into the pie shells, then place in the oven. Bake for 45 minutes, rotating it 180 degrees after 25 minutes of baking. The pies are ready when the filling is only slightly puffed in the center and is only slightly runny or wobbly.

Remove from the oven and allow the pies to cool for a couple of hours on a cooling rack before serving.

Note:
- At around the midway mark, the filling may be puffed like a balloon but will flatten out towards the end.
- The filling can be slightly runny at the end because it will continue cooking when removed from the oven and as it cools.

Rebecca Chan

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