Crispy on the outside, silky on the inside—these Matcha Egg Tarts combine the classic Hong Kong or Portuguese-style pastry with a vibrant green tea twist. Made with Leafmill ceremonial-grade matcha, they’re earthy, creamy, and visually stunning.
Whether you’re baking for brunch, teatime, or just a cozy treat, these tarts are a guaranteed hit.
🌿 What Are Matcha Egg Tarts?
Egg tarts are custard-filled pastries popular in Cantonese bakeries and Portuguese cafés. This version infuses the creamy custard with matcha powder for a rich, slightly grassy flavor and beautiful green hue. Paired with a buttery crust, they’re both comforting and refined.
Serve warm or chilled—either way, they melt in your mouth.
🧾 Ingredients (Makes 8–10 mini tarts)
For the crust (shortcut option: store-bought tart shells):
- 150g all-purpose flour
- 80g cold butter (cut into cubes)
- 2 tbsp sugar
- 1 egg yolk
- 1–2 tbsp cold water
For the matcha custard:
- 200ml whole milk
- 2 eggs
- 50g sugar
- 1.5 tsp Leafmill ceremonial-grade matcha (sifted)
- 1 tsp vanilla extract (optional)
- Pinch of salt
👩🍳 How to Make Matcha Egg Tarts
1. Make the crust
In a bowl, mix flour, sugar, and salt. Rub in cold butter until crumbly. Add yolk and cold water. Mix into a dough. Chill for 30 mins.
Roll out and cut into circles. Press into tart molds. Prick with fork and chill again.
2. Pre-bake
Preheat oven to 180°C / 350°F. Line crusts with parchment and baking weights. Bake for 10 minutes, remove weights, bake 5 more minutes. Cool slightly.
3. Prepare matcha custard
In a bowl, whisk eggs and sugar until combined. Heat milk gently and whisk in sifted matcha until smooth. Slowly pour into egg mixture while stirring. Add vanilla if using.
Strain custard through a fine sieve for smoothness.
4. Fill & bake
Pour matcha custard into tart shells. Bake at 160°C / 320°F for 20–25 minutes until set but jiggly in the center.
Cool slightly before serving, or chill for a firmer texture.
💡 Pro Tips
- Use Leafmill ceremonial matcha for a clean, vibrant green and smooth flavor.
- Straining the custard ensures silky results.
- Store refrigerated in airtight container for up to 2 days.
🌱 Why Choose LEAFMILL Matcha?
Harvested from the high-mountain tea gardens of Zhejiang, Fujian, and Hubei, Leafmill Matcha is shade-grown, stone-ground, and made from first-harvest leaves. Its bold color and smooth umami flavor elevate every dessert.
Find more matcha-powered breakfasts on our Recipes Page, or visit our Tea Garden Page to learn where our tea comes from.
