Strawberry tartlets with matcha pastry cream

1. Whisk the sugar, matcha, corn flour and eggs – either by hand or in a mixer – until smooth.
2. In a saucepan over medium heat, warm the milk and vanilla scrapings until small bubbles appear along the edge of the pan.
3. Slowly pour the some of the hot milk into the egg mixture while whisking on slow speed.
4. Gradually add the rest of the milk while whisking.
5. Pour the cream back into the saucepan and cook over medium-low heat, whisking constantly, for about 5 minutes until cream thickens. The matcha powder may create a froth – this will gradually disappear as you whisk.
6. Pour cream through a fine sieve into a bowl and stir in the butter. Cover with cling film, pressing it directly on the cream. Make a small hole to allow steam to escape and chill for at least 2 hours or overnight.

If you love the grassy, earthy flavour of matcha in baking, try my Matcha Banana Bread – soft banana bread marbled with matcha swirls and finished with a two-tone glaze.