Ingredients for the cream:
To decorate: blueberries, blackberries, mint
Prepare the shortcrust pastry, quickly mixing the butter into cubes with the flour; collect the dough into a fountain and pour the egg yolks, sugar, a pinch of salt and the zest of a lemon in the centre. Knead until a homogeneous mixture is obtained. Cover with cling film and refrigerate for at least 30 minutes.
Meanwhile, prepare the Matcha cream. Heat the milk until it boils; separately, beat the eggs, yolk and sugar until a frothy mixture is obtained. Add the sifted flour, cornstarch and matcha. Mix and dissolve with a little hot milk, poured a little at a time. Transfer all the mixture to the saucepan on the stove and mix with a whisk until the cream forms (it takes about 10 minutes). Then transfer to a low baking dish and cover with cling film, allowing to cool.
Grease the moulds and roll out the pastry on a floured surface, obtaining a thickness of about half a centimetre. Adhere the dough to the moulds and prick the bottom with a fork. Cook at 180 ° C for about 15 min.
Once cooled, fill the tartlets with the Matcha cream and decorate with blueberries, blackberries and a few mint leaves.
