Matcha White Chocolate Tart
For a Wednesday night treat or even a special Spring dessert, you will definitely want to make this Matcha White Chocolate Tart with Pâte Sucrée Crust! It’s so much easier to make than you might think. This simple tart consists of pantry staple ingredients, a good amount of matcha, and a bit of white chocolate for an extra special dessert that nobody will forget. It’s so good and very easy to make! Every bite is layered with sweet vanilla notes from the white chocolate, a deliciously smooth and earthy taste from the matcha, and a simple; yet buttery and melt-in-your-mouth crunch from the crust. Honestly, this tart is perfect for any and all occasions. From birthday’s to holiday’s like Saint Patrick’s Day, Mother’s Day, even Easter and Christmas! So. GOOD.
→ This post is also available as a Web Story: Matcha White Chocolate Tart
About The Recipe
Happy Wednesday, everybody! It’s officially Saint Patrick’s Day. So, we decided to celebrate the day with a delicious and very green dessert to go alongside our Irish Cream Ice Cream and Guinness Cupcakes!
Because, in all honesty, there’s no better excuse to make a fun and super special dessert than on holiday’s.
This idea was kind of a last minute addition to this weeks postings. Both myself and my mom kind of forgot that Saint Patrick’s Day was on a Wednesday this year. We’ve been pretty much swamped with filming “how to make” videos that it almost snuck up on us!
We initially had something else scheduled for today, but when I was doing my daily morning scroll on Instagram the other day, I noticed so many beautifully green foods on my feed! To say the least, I was inspired.
I immediately checked the calendar and, you betcha, St. Patty’s Day was on our regular posting day! So, I told my mom and from there we started trying to figure out what we should do.
We talked about cupcakes, a layer cake, cookies, even a green bread!
And, while we had some fun ideas, all of them seemed to be something we’ve recently posted or just not really special enough…but when we landed on the idea of the tart, things took off from there!
We have been wanting to do a white chocolate tart on the blog since you all loved our Winter Citrus Tart so much.
It just seemed right, you know? I’m a huge matcha fan, honestly. I could drink matcha lattes until I got sick. There’s something so soothing about the flavor! So, when we decided to mix it into the white chocolate base to, not only naturally color this tart, but to give it something special…I was beyond excited!
And, this tart was truly love at first bite! It’s silky, perfectly sweet, and every bite just makes you want to come back for more. I can’t think of a better tart to enjoy the springtime with!
Equipment Needed
- Food Processor
- Rolling Pin
- Tart Pan
- 4 Quart Pot
- Whisk
- Mixing Bowls
- Sieve
Ingredients
For The Crust:
- All-Purpose Flour
- Almond Flour
- Powdered Sugar
- Baking Powder
- Salted Butter
- Eggs
For The Filling:
- Egg Yolks
- Cornstarch
- Sugar
- Whole Milk
- White Chocolate
- Salted Butter
- Matcha
Instructions
In the largest bowl of the food processor, combine the all purpose flour, almond flour, powdered sugar, and baking powder.
Add butter a few tablespoons at a time, pulsing until no large chunks of butter remain.
Add the eggs and mix until the mixture comes together to form a smooth dough.
Place the dough on a piece of parchment paper and roll to about 1/8 inch thick. Flour the dough very lightly, along with your rolling pin. Loosely roll the dough onto the rolling pin and transfer over the tart pan. Gently press down around the edges and bottom to ensure the dough is filling the pan completely.
Prick the crust with holes and cover with plastic wrap. Refrigerate for 30 minutes.
Remove the plastic wrap form the tart and bake at 350 for 12-15 minutes, or until the crust is lightly browned. Set aside.
Mix together the cornstarch and sugar.
Stir in the egg yolks. Set aside.
Pour the milk into a large pot and place over medium heat. Bring to a light simmer. Slowly, pour the heated milk in small increments into the egg yolk milk. Be sure to whisk constantly! You don’t want to cook the eggs. Once all of the milk is mixed into the egg mixture, pour back into the pot and place over medium-low heat. Stir constantly until the mixture starts to thicken. Let cook another two minutes. The mixture should be pulling away from the pan as you constantly stir.
Whisk in the white chocolate, the butter, and the matcha individually.
Transfer the custard into the tart shell. Place in the fridge until the mixture is set.
Decorating Ideas
One of my favorite things about tarts is getting to decorate it! The best thing about this specific tart is that it can go with so. many. things! Here are a few of my favorite ways to dress-up this gorgeous tart.
- White Chocolate Flowers
- Raspberries
- Strawberries
- Blackberries
- White Chocolate Drizzle
- Chantilly Cream
- Dark Chocolate Curls
- Matcha Powder
What Does Matcha Taste Like and What Should I Buy
If you’ve never tried matcha, it might seem a little intimidating. Trust me, it definitely took me a while to kind of…overcome the intimidation! Matcha tends to be a sweet, earthy, almost grassy flavor.
It can be very bitter and dirty tasting when a higher grade of matcha isn’t used. So, when you’re looking for some to buy, make sure it’s a higher quality!
What White Chocolate To Use
The one thing you need to make sure that you don’t use is baking chips! Baking white chocolate chips won’t melt properly. You need a high quality chocolate/chocolate bar.
What To Serve With This Matcha Tart
Looking for something to make this tart extra special? No worries! We’ve got you covered. Here’s a few of our favorite things to serve alongside this delicious tart.
How To Store
If you aren’t going to eat this tart immediately, here’s a tip to make it store better! Melt some white chocolate and brush the baked crust very lightly with it. This will make sure the custard doesn’t soak through.
But, to store this tart, keep in a covered container and in the fridge for 1-2 days. Tarts aren’t really meant to last so, remember this before making!
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.
When you make this Matcha White Chocolate Tart, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Matcha White Chocolate Tart
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
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 + 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.
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Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.