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–+ servings
matcha tart with piece missing on a white plate with mint leaves and fresh flowers around

Matcha White Chocolate Tart

5 from 3 votes
Prep Time: 25 minutes
Cook Time: 30 minutes
Additional Time 30 minutes
Total Time: 1 hour 25 minutes
Author: Traci Crossland
Simple, deliciously sweet, and so full of flavor! This Matcha White Chocolate Tart is the perfect dessert for any and every occasion.

Ingredients

Tart Shell

  • 2 cups all purpose flour*
  • 1 cup powdered sugar sifted
  • ½ cup almond flour
  • ⅓ teaspoon baking powder
  • ⅝ cup salted butter sliced
  • 1 large egg room temperature
  • 1 large egg yolk room temperature

Pastry Cream

  • ½ cup sugar
  • 4½ Tablespoons cornstarch
  • 6 large egg yolks
  • 2 cups whole milk
  • ½ cup white chocolate
  • ¼ cup salted butter
  • 1½ teaspoons matcha powder
US Customary - Metric

Instructions

Tart Shell

  • Combine flour, powdered sugar, almond flour, and baking powder in the bowl of a food processor.
  • Process until combined, about 1 minute.
  • Add butter slices, pulsing after each, until combined.
  • With processor running, add egg and yolk.
  • Process until a smooth dough forms.
  • Turn dough out onto a piece of parchment paper.
  • Roll into a circle that is ¼" thick.
  • Fit into tart pan.
  • Press dough to fit.
  • Using edge of pan, remove excess dough.
  • Cover pan with plastic wrap.
  • Refrigerate for at least 30 minutes.
  • While crust is chilling, heat oven to 350℉
  • Bake for 12-15 minutes, until just starting to lightly brown.
  • Remove from oven and set aside to cool.

Pastry Cream

  • In a medium bowl, combine sugar, corn starch, and egg yolks.
  • Stir with a wooden spoon or a rubber spatula until combined. Do NOT beat. Set aside.
  • In a saucepan, heat milk until it is starting to bubble around the edges.
  • Stirring constantly, add a small amount of hot milk to egg mixture.
  • Continue to add small amounts of hot milk to egg mixture while stirring until about half is used.
  • Add egg mixture to sauce pan with the rest of the hot milk.
  • Return to heat and whisk until thickened, about 2 minutes.
  • Remove from heat, and whisk in white chocolate, butter, and matcha.
  • Pour into cooled tart shell.
  • Refrigerate.

Notes

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g  to the measurement for each cup of flour.
Expert Tips:
  • Be sure to sift the matcha!
  • If the dough rips when you're putting it into the pan, it okay! This can easily be fixed. Gently press it back together and it should be okay.
  • When the custard starts to thicken, don't panic! Let it keep cooking for about 2 minutes afterwards. It should be very thick before stirring in the white chocolate.
  • Make sure you get the white chocolate, butter, and matcha completely incorporated!
  • If the custard is a little lumpy, run it through a very fine meshed sieve.
  • The crust doesn't need to be overly browned. Just lightly browned. Keep an eye on it while it bakes!
  • Make sure your tart pan has a removable bottom!
  • Excess dough can be wrapped in plastic, placed in a zip top bag, and frozen for later use.

Nutrition

Serving: 1SliceCalories: 595kcalCarbohydrates: 65gProtein: 11gFat: 33gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 246mgSodium: 225mgPotassium: 180mgFiber: 2gSugar: 35gVitamin A: 1007IUVitamin C: 0.04mgCalcium: 150mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.