Matcha lava mini tart, small in size, containing fresh and delicious flavor.

60 grams of low-gluten flour, 5 grams of matcha powder, 20 grams of powdered sugar, 5 grams of milk powder, 1 gram of salt, sifted and mixed evenly.

45 grams of unsalted butter, frozen, cut into small pieces in advance, and directly put into the flour.

Put on gloves and rub into uniform small granules.

Note: If the butter is too soft, you can use a scraper to cut it into small granules.

Add 15 grams of beaten egg.

Slowly mix into a dough with a spatula.

Wrap the dough in plastic wrap, flatten it a bit, and refrigerate for 1-2 hours for later use.

Using the chilled dough, we make custard. Heat 120 grams of milk to 70-80°C, take half of it and add 4 grams of matcha powder, stirring until the matcha is completely dissolved.

Pour all the matcha liquid back into the milk and stir evenly, then set aside.

2 egg yolks and 30 grams of granulated sugar, stir until well combined.

Add 10 grams of low-gluten flour and continue to mix evenly.

Stir until the batter is smooth.

Pour a little matcha milk liquid into the egg yolk mixture and stir evenly.

Pour everything back into the matcha milk mixture and stir well.

Simmer over low heat, stirring constantly.

Cook until slightly thickened, then remove from heat.

Add 20 grams of unsalted butter while hot.

Continue stirring until all the butter is melted in.

Pour the custard into a bowl, cover the surface with a layer of plastic wrap, let it cool, and then refrigerate for 1 hour.

Take out the matcha dough and divide it evenly into 12 pieces.

Roll into a ball and set aside.

Wrap one end of the rolling pin with plastic wrap, this is to prevent sticking.

Press down from the middle to squeeze out the tart shell.

Use a fork to poke some air holes in the bottom to prevent it from puffing up while baking.

Preheat the oven to 170℃, and bake for 14-16 minutes.

Remove the baked tart crust and let it cool completely for later use.

Take out the matcha custard and whip until smooth and even

Squeeze the matcha custard into the tart shells and refrigerate for 1 hour for better taste.

Matcha lava mini tart, done O(∩_∩)O

It seems like a delicate taste bud gem, containing the sweetness of mystery and the temptation of deliciousness.

Every bite is an intimate encounter with matcha.

What it brings is a dual enjoyment of taste and soul.

The molten filling inside quickly flows out, and the bittersweet taste of matcha dances lightly in the mouth

Like a beautiful melody, it awakens all the senses of the taste buds.