Matcha Crème Brûlée Tarts
from the Tartine cookbook
Serves: (6) 5-in round tarts
Matcha Tart Dough
  • 1¾ cups + 2 tablespoons (345 g) all-purpose flour
  • ¼ cup (30 g) almond flour
  • 1 tablespoon + 1 teaspoon matcha powder, sifted
  • ⅔ cup + 1 tablespoon (160 g) unsalted butter, room temperature
  • ¾ cup (95 g) confectioner's sugar, sifted
  • 1 large egg, room temperature
  • 1 large egg white, beaten
  • 2 cups + 2 tablespoons (530 ml) heavy cream
  • 5 tablespoon sugar plus more for topping
  • 6 large egg yolks
  • 1 teaspoon matcha powder, sifted
For the tart dough:
  1. Sift flours and matcha powder into a bowl and set aside.
  2. Combine butter and confectioner's sugar in bowl of stand mixer fitted with paddle attachment. Beat on low speed until smooth and combined.
  3. Add the egg and beat until combined, scraping down as necessary.
  4. Add the flour mixture and mix just until combined.
  5. Turn out dough onto lightly floured surface, divide into two portions, wrap in plastic wrap, and refrigerate for at least two hours to let them firm up.
To make the tart shells:
  1. Lay out six 5-inch round tart shell tins, preferably ones with removable bottoms.
  2. Take out tart dough one portion at a time and roll out between two silicone baking mats to ⅛" thickness.
  3. Cut out circles of dough after 2 in wider than the tart tins. If the dough gets too soft at any time, return it to the refrigerator to let it firm up. This dough gets soft very quickly.
  4. Carefully fit the dough circles into the tart tins, pressing into the bottom and sides. Do not stretch the dough, or it will shrink down while baking. Trim off any excess dough around the top of the tin with a sharp knife.
  5. Chill the filled tart tins in the freezer for 15 minutes before baking.
To bake the tart shells:
  1. Preheat the oven to 325 degrees F.
  2. Prick the bottom of the tart shells with a fork.
  3. Bake tart shells for 8 to 10 minutes, checking halfway through, until dry to the touch.
  4. A minutes before the 8 to 10 minute baking time is finished, remove the tartlets from the oven and carefully brushed the bottoms with some beaten egg white. This will help keep them from getting soggy.
  5. Rotate tart shells and bake another 12 to 15 minutes until golden brown with still a bit of green showing.
  6. Let shells cool completely on wire rack before filling.
For the filling:
  1. Combine half the cream and half of the sugar in a saucepan and heat over medium-high heat just until it comes to a boil.
  2. Meanwhile, place the egg yolks into a bowl and whisk in the remaining sugar and matcha powder.
  3. Pour about a third of the hot cream mixture into the eggs, whisking constantly to prevent the eggs from scrambling.
  4. Pour the egg mixture back into the remaining cream mixture and return saucepan to stove.
  5. Heat for another 30 seconds on medium-low heat, stirring constantly. The mixture will not change much in consistency.
  6. Remove saucepan from heat and pour mixture through a sieve into a clean bowl. Press any remaining matcha powder through the sieve into the mixture.
  7. Pour the remaining half of the cold cream into the custard and stir to combine. You can use the custard now or store in refrigerator for up to five days.
To bake the tarts:
  1. Heat the oven to 275 degrees F.
  2. Place tart shells on a baking sheet. Fill the shells about three-quarters full with the custard.
  3. Place the tarts in the oven and top off the shells until the custard is just below the tart rim.
  4. Bake the tarts for about 45 minutes to 1 hour, rotating halfway through. The custards should be still just wobbly in the center.
  5. Let tarts cool on wire rack for 15 minutes, then refrigerate for at least 2 hours or until ready to serve.
To serve the tarts:
  1. Spread an even layer of sugar over the of custard, about 1/32" thick.
  2. Use a kitchen torch to caramelize the sugar until it is deep amber in color.
  3. Serve immediately.
Recipe by Dessert First at