Matcha-Anko Mini Tarts
These Matcha-Anko Mini Tarts bring together the earthy taste of matcha and the sweet, rich flavor of anko, a red bean paste popular in Japanese desserts. This simple recipe is perfect for those new to baking and yields a small batch, making it an ideal treat for a spring afternoon.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, chilled and cubed
- 1 large egg yolk
- 1 tablespoon matcha powder
- 1/2 cup anko (sweet red bean paste)
- 1 tablespoon water
Method
- Preheat your oven to 350°F (175°C). Grease a mini tart pan or a muffin tin with butter.
- In a medium bowl, combine the flour, granulated sugar, and matcha powder. Mix well to distribute the matcha evenly.
- Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
- Add the egg yolk and water to the flour mixture. Mix until the dough comes together. It should be slightly crumbly but hold when pressed.
- Divide the dough into 4 equal parts. Press each part into the prepared mini tart molds or muffin cups, ensuring the dough covers the bottom and sides evenly.
- Spoon approximately 2 tablespoons of anko into each tart shell, smoothing the top with the back of the spoon.
- Bake the tarts in the preheated oven for 20-25 minutes or until the edges of the tart shells are lightly golden.
- Remove from the oven and allow the tarts to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.