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2,000+ 5 🌟 Reviews      FREE SHIPPING ON ORDERS $39.99+ & SUBSCRIPTIONS        2,000+ 5 🌟 Reviews      FREE SHIPPING ON ORDERS $39.99+ & SUBSCRIPTIONS       

Matcha Blueberry Tartlets

Matcha Blueberry Tartlets

 Even we'll admit, nothing quite compares to our cafe partner Maman's chocolate chip cookie but their Matcha Blueberry Tartlets are a close second!

Find the closest Maman cafe near you for a MatchaBar latte and check out their latest cookbook with all their famous recipes from their cafe! 

 Ingredients:

  • 1¾ cups whole milk 
  • 4 large egg yolks
  • ½ cup sugar 
  • 3 tbsp cornstarch 
  • 1 tbsp culinary matcha powder 
  • 3 tbsp unsalted butter, cubed, at room temperature 
  • 1 disk classic shortbread dough
  • 10 cm tartlet pans and cooled 
  • 2 cups blueberries, for garnish 

Create:

  1. In a medium saucepan, bring the milk to a boil over medium heat, keeping a close eye.
  2. In a medium bowl, whisk together the egg yolks and sugar until fully combined. Add the cornstarch and matcha powder and whisk until fully incorporated. While whisking vigorously, gradually add ¼ cup of the hot milk. Repeat with another ¼ cup of the hot milk, then slowly add the remaining hot milk, whisking vigorously so the eggs don’t scramble. Return the mixture to the saucepan and cook over medium-low heat, whisking constantly, until it’s as thick as pudding and bubbling slightly, 3 to 5 minutes. Remove the pan from the heat and whisk to make sure the custard is smooth, then add the butter pieces, 1 at a time, and whisk until fully incorporated.
  3. Pour the warm custard into the cooled tartlet shells and use an offset spatula to smooth out the tops. Place a piece of plastic wrap directly on the surface of the tartlets and refrigerate for at least 4 hours or overnight to set.
  4. When ready to serve, carefully remove the plastic wrap and generously garnish the tartlets with the blueberries. Enjoy immediately.

Published with permission from Maman: The Cookbook by Elisa Marshall and Benjamin Sormonte with Lauren Salkeld. Copyright ©2021. Photographs by Linda Xiao. Published by Clarkson Potter, an imprint of Penguin Random House. 

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