1. Make the tart crust first. The weather is too hot and the temperature of the hands is too high, so the flour, butter and powdered sugar are directly crushed by a cooking machine, which is fast and convenient.
2. Add the whole egg mixture.
3. Just beat it into particles a little bit.
4. Pour it on a kneading pad covered with plastic wrap, and knead it into a picture through the plastic wrap. The hand temperature is too high in summer, so it is easier to operate.
5. Press into a dough, wrap it in plastic wrap and put it in the refrigerator for 1 hour.
6. When the refrigeration time is up, take the dough out and roll it into a skin of about 3mm through the plastic wrap.
7. Tear off the plastic wrap, put the dough into the pie pan, press around it with your hands until it fits tightly with the pie pan, and roll out the excess dough with a rolling pin.
8. Use a fork to make rows of small holes at the bottom. Put it in the refrigerator for another hour. This step is necessary. Without this step, the tart crust is easy to shrink.
9. Take out the greased paper and put a heavy object on it to prevent the bottom from bulging during the baking. I use red beans, so I can use them next time.
10. Put it in a preheated 180 degree oven and bake for 20 minutes, take out the mold, continue to bake in the oven for 5 to 8 minutes, and the coloring is satisfactory.
11. When the tart crust is baked and cooled, it can be made into custard. Gelatin is softened in 50 grams of milk.
12. Stir the matcha and 50 grams of milk evenly and set aside.
13. Heat the gelatin and milk over water until the gelatin is melted.
14. Pour honey into the melted gelatin liquid, mix well and set aside.
15. Put yogurt, caster sugar and 50 grams of milk in a milk pan and heat until the sugar melts.
16. Pour the matcha milk and stir well. Add gelatine solution and mix well.
17. Sift the matcha milk and cool to room temperature.
18. Pour the tart wrappers into the refrigerator for 2 hours until set.
19. After 2 hours, the fresh matcha custard tart is ready to eat.
20. It can bring you a hint of coolness in the hot summer.
Tips:Tart wrappers can be operated with plastic wrap in summer, and plastic wrap is not needed in winter. Bake the tart crust for 20 minutes. Take it out and continue to bake it. Remember to wear gloves. The temperature of the tart crust is very high. In the formula, 150 grams of milk are divided into 3 portions, 50 grams are mixed with matcha, 50 grams are heated with yogurt, and 50 grams are melted gelatin. The writing is detailed, so the steps are a bit long, and the actual operation is quite simple.
