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Matcha Portuguese Egg Tarts | Matcha Live Longer

Matcha Portuguese Egg Tarts

These golden baked tarts make a wonderful not-too-sweet Matcha treat.

Matcha Portuguese Egg Tarts from Miss Hangry Pants

Makes 12


  • Small saucepan
  • Rolling pin
  • Muffin tin
  • Sieve
  • Jug


  • 1 whole egg plus 2 yolks
  • 1 tsp vanilla extract
  • ½ cup sugar
  • 2 tbsp white flour
  • 1½ tsp Matcha Live Longer green tea powder
  • 1½ cup milk
  • 1 puff pastry sheet


  1. Preheat oven to 200°C
  2. Grease a 12-hole muffin tin and set aside.
  3. Remove your sheet of puff pastry from the oven and allow to thaw for 20 minutes.
  4. In the meantime, combine egg, vanilla, sugar, flour and Matcha powder in a small saucepan.
  5. Slowly pour in your milk, a little at a time, whisking until smooth.
  6. Place your saucepan over medium heat and whisk until the mixture becomes warm. Take off the heat before the mixture begins to thicken, and set aside.
  7. Fold your puff pastry in half. The narrow side should be about 12cm wide.
  8. Sprinkle a little flour onto your bench, lay out the puff pastry with the narrow side facing you and tightly roll it up.
  9. Cut 12 1cm discs and roll each of them out to 10cm in diameter.
  10. Place your discs into the muffin tray to create little cups.
  11. Sieve your Matcha custard mix into a jug to remove any last lumps.
  12. Carefully pour your custard into the pastry cups.
  13. Bake tarts in the oven for 12-15 minutes or until golden brown and then leave to cool enough to handle.
  14. Serve the tarts warm out of the oven or store in the fridge and serve cold.