Matcha White Chocolate Tart
Simple, deliciously sweet, and so full of flavor! This Matcha White Chocolate Tart is the perfect dessert for any and every occasion.
Servings: 8 slices
Calories: 595kcal
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 granulated sugar
- 4½ Tablespoons cornstarch
- 6 large egg yolks
- 2 cups whole milk
- ½ cup white chocolate
- ¼ cup salted butter
- 1½ teaspoons matcha powder
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-inch 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℉/177℃.
- 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
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: 1Slice | Calories: 595kcal | Carbohydrates: 65g | Protein: 11g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 246mg | Sodium: 225mg | Potassium: 180mg | Fiber: 2g | Sugar: 35g | Vitamin A: 1007IU | Vitamin C: 0.04mg | Calcium: 150mg | Iron: 2mg