Matcha Crème Brûlée Tartlets

Ingredients

For the crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup confectioners' sugar
• 1/2 cup unsalted butter, chilled and cut into small pieces

For the matcha crème brûlée:

• 3 large egg yolks
• 1/2 cup granulated sugar
• 1/2 teaspoon matcha powder
• 1/4 cup heavy cream
• 1/4 teaspoon vanilla extract

Instructions

Make the crust:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, whisk together flour and confectioners' sugar.
3. Add the cold butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.
4. Press the mixture evenly into the bottom of mini tart pans or ramekins.

Make the matcha crème brûlée:

1. In a medium bowl, whisk together egg yolks and granulated sugar.
2. Add the matcha powder and whisk until well combined.
3. Stir in heavy cream and vanilla extract.

Assemble and bake:

1. Pour the matcha crème brûlée mixture into the prepared tart shells.
2. Bake for 20-25 minutes or until set.
3. Allow to cool completely on a wire rack.

To serve:

1. Dust with confectioners' sugar.
2. Caramelize a small amount of sugar on top of each tartlet, using a kitchen torch if desired.
3. Serve chilled, garnished with matcha powder and fresh mint leaves if desired.

Note: This recipe is a modified version of the original "Matcha Layer Cake" (recipe #47). I replaced the layer cake structure with individual tartlets, incorporating the flavors of crème brûlée to create a unique dessert experience.