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!
- 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
- In a medium saucepan, bring the milk to a boil over medium heat, keeping a close eye.
- 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.
- 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.
- 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.