Matcha Madness – Easy Matcha Tart Recipe
Matcha Tart
Matcha white chocolate ganache tart is a simple and elegant dessert, that is incredibly easy to make at home. The rich matcha ganache filling can be made up of a combination of matcha powder and white chocolate. I’ve been experimented with different matcha recipe to make sure I get the right amount of matcha bitterness in my tart, without having its matcha taste overpower the buttery tart crust. This recipe is similar to my previous post here but I have made this by using different metal perforated rings bought from Amazon.
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If you love eating some matcha dessert, make sure to check out my matcha crepe cake recipes.
All the photos above are taken using Sony Alpha 7 II | Full-Frame Mirrorless Camera.
What does matcha taste like?
Calling all matcha lovers! Have you ever wonder what does matcha taste like? Matcha is a very unique flavour and hard to describe. It’s slightly bitter and not commonly acceptable by locals in the UK. I can’t remember when is my first encounter with “Matcha” or “green tea”; but once I tried it, it is forever engraved in my mind. My mum could never fathom my love for matcha… Just like how I could never understand her persistent love for gardening!
NOT, let me repeat it again, DO NOT compromise on the quality of your Matcha powder. I got myself a premium matcha powder at half price at Japan centre. It does make a difference when you are mixing matcha powder with your mixture. With a lower quality one, it tends to form several rocky, small bubble, that is so stubborn that, no matter how many times you stir it, it will not dissolve. How frustrating it is?! Right? Your problem could be resolved by simply making any matcha-related products using a premium version of matcha – it just made your life so much easy and you always wanted to deliver a premium product to your customer right?
Matcha White Chocolate Ganache Tart
Ingredients
Tart Crust
- 1 Large egg
- ½ tsp Kosher salt
- 100 g Cake flour
- 60 g Unsalted butter
- 15 g All-purpose flour
- 20 g Ground almonds
- 20 g Icing sugar
For the fillling
- 1 Yolk
- 1 tsp Vanilla extract
- 100 ml Semi-skimmed Milk
- 5 g Matcha powder
- 5 g Potato starcch
- 15 g Sugar
Instructions
Tart Crust
- Add 15g all-purpose flour, 100g cake flour, 1/2 tsp salt, 20g ground almonds, 20g icing sugar, 60g unsalted butter (cut into small cubes) into a food processor and mix thoroughly.
- Add 25g egg into the batter and continue to mix it using a food processor.
- Transfer the batter onto a cling film and fold the four ends to make it a square.
- Roll your batter wrapped in the cling film using a rolling pin and continue to shape it into a square size.
- Cool the batter in the fridge for an hour.
- After an hour, open up the cling firm and place the same-sized baking paper on top of the batter.
- Using a rolling pin, spread out the tart batter and divide it into two portions by measuring against your tart mold (don’t need to be too accurate – as you just need to make sure the portion is sufficient to cover each corner of the mold).
- Press the tart batter firmly against the tart mold and remove the extra from the edges.
- Use a fork to poke holes on the tart base.
- Cool the tart batter in the fridge again for 20 minutes.
- Place a layer of baking paper on the tart and add some rice (or small baking pebbles – to add weights) on top of the batter.
- Bake both tarts in an oven preheated to 190 °C for 15 minutes.
- Remove the rice layer and brush the 'egg wash' using the remaining egg from Step 2 against the tart crust.
- Bake the tarts at the same temperature as Step 12 for another 15 – 20 minutes.
Matcha filling
- Add 1 yolk, 15 sugar into a mixing bowl and stir thoroughly.
- Sift 5g Matcha powder and 5 g potato starch into the mixing bowl and continue to stir.
- Add 1tsp vanilla extract and 100ml microwaved semi-skimmed milk onto the mixing bowl and stir the mixtures in a "hot water bath" until it becomes sticky.
Combination of filling with tart
- Pour the matcha mixture into the tart crusts from Step 17.
- Bake both tarts in the oven pre-heated to 180 °C for 12 minutes.
- Cool the tarts in the fridge for another 4 hours.
Decoration
- Itadakimasu, decorate your matcha tart with matcha powder and they are ready to be served!