A matcha green tea pastry cream made with lactose-free ingredients
In a mixing bowl, whisk together the egg yolk, sugar, corn starch and a spoonful of the Lactofree milk.
Meanwhile, bring the remaining Lactofree milk and the Matcha tea powder up to the boil, making sure to whisk out any lumps. Mix this liquid into the egg yolks whilst continually whisking.
Return the liquid to the pan and cook over a low heat until the cream is thick. Remove form the heat and allow to cool slightly.
Whisk in the Lactofree spread little by little, until it is all incorporated and the pastry cream is glossy.
Transfer to a shallow dish, cover with cling film making sure the cling film is in touch with the surface of the pastry cream. Refrifgerate until cold.
When cold, beat the custard until soft and spoon the cooled filling into a piping bag and then pipe on to the centre of half of the macaroon shells. Top with a second macaroon shell and twist gently to spread the mixture to the edges.
«It is very important that the mixture is cool before you pipe it onto the macaroons. If the mixture is hot then the macaroons will become soggy.»