Matcha German-style pudding tart, with a vibrant green, crispy tart crust, emitting an enticing aroma of pudding.

50 grams of unsalted butter softened at room temperature, sift in 70 grams of powdered sugar.

Whip until it increases in volume and turns white.

40 grams of whole egg liquid, added in 3-4 portions and whipped evenly.

Note: After each time the mixture is fully whipped and uniform, add the egg liquid.

Sift in 6 grams of matcha powder and 145 grams of cake flour.

First, mix evenly with a spatula.

Then use your hands to knead it into a ball.

Take out the dough and knead it into a long strip.

Divide evenly into 6-8 portions.

Put the dough into the paper cup molds and gently pinch it to fit the size of the cup.

If extra dough sticks out, you can use a knife to scrape it flat and tidy it up.

Use a fork to poke some holes in the bottom to prevent it from bulging.

Then refrigerate for 30 minutes to set.

Next, make the pudding mixture: beat 2 eggs, then mix with 100g of milk, 100g of cream, and 50g of condensed milk, stirring until well combined.

Strain the pudding mixture twice for a smoother final product.

Pour the pudding mixture into the paper cup molds and put them in the oven.

Preheat the oven to 180℃, bake for about 30 minutes, and when you see the edges slightly browning, it's about done.

Matcha German-style pudding tart, done O(∩_∩)O

The fresh aroma of matcha blends with the smoothness of pudding, bringing a delicious experience.

The crust is crispy, the pudding is sweet, and the milky fragrance is rich.

A tart crust that is vibrant green and crisp in texture.

Emits an enticing fragrance.