Matcha Christmas Tartlets

Method

1 - Prepare the Tartlet Shells

• Roll out the sweet pastry dough and use it to line mini tartlet moulds. Trim any excess dough.
• Alternatively, use ready-made tartlet shells for convenience. Set aside.

2 - Make the Matcha Filling

• Take 2 tablespoons of the warm water, sieve and whisk the matcha to make a frothy matcha shot. Whisk until smooth and no lumps remain.
• In a bowl, mix the remaining warm water and sugar until the sugar dissolves
• Combine the matcha shot, the remaining sugar water, and the eggs. Mix thoroughly until smooth and well combined.

3 - Fill the Tartlets

• Pour the matcha filling into the prepared tartlet moulds.

4 - Bake

• Preheat your oven to 180°C
• Bake the tartlets for 15 minutes. The filling will puff up slightly and may form a bubble. After 15 minutes, the centre should still jiggle slightly when shaken.

5 - Cool the Tartlets

• Turn off the oven and open the oven door slightly, leaving a gap to allow the tartlets to cool gradually. This prevents cracking and helps the filling set gently.

6 - Decorate

• Once the tartlets are completely cooled, sprinkle fresh pomegranate seeds in the centre of each tartlet. The tangy, sweet flavour of the pomegranate complements the earthy matcha and adds a festive red colour against the green tartlets.