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Matcha Tart

Matcha White Chocolate Ganache Tart

Calling all matcha lovers! Matcha ganache tart is delicious and simple to replicate at home. You can either use my recipe below to bake the tart pastry or buy the ready-made one from the grocery store. Yum, let's start your baking journey below.
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Prep Time 30 minutes
Cook Time 1 hour
Course: Dessert
Cuisine: Japanese
Ingredients Method

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

Method
 

Tart Crust
  1. 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.
  2. Add 25g egg into the batter and continue to mix it using a food processor.
  3. Transfer the batter onto a cling film and fold the four ends to make it a square.
  4. Roll your batter wrapped in the cling film using a rolling pin and continue to shape it into a square size.
  5. Cool the batter in the fridge for an hour.
  6. After an hour, open up the cling firm and place the same-sized baking paper on top of the batter.
  7. 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).
  8. Press the tart batter firmly against the tart mold and remove the extra from the edges.
  9. Use a fork to poke holes on the tart base.
  10. Cool the tart batter in the fridge again for 20 minutes.
  11. 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.
  12. Bake both tarts in an oven preheated to 190 °C for 15 minutes.
  13. Remove the rice layer and brush the 'egg wash' using the remaining egg from Step 2 against the tart crust.
  14. Bake the tarts at the same temperature as Step 12 for another 15 - 20 minutes.
Matcha filling
  1. Add 1 yolk, 15 sugar into a mixing bowl and stir thoroughly.
  2. Sift 5g Matcha powder and 5 g potato starch into the mixing bowl and continue to stir.
  3. 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
  1. Pour the matcha mixture into the tart crusts from Step 17.
  2. Bake both tarts in the oven pre-heated to 180 °C for 12 minutes.
  3. Cool the tarts in the fridge for another 4 hours.
Decoration
  1. Itadakimasu, decorate your matcha tart with matcha powder and they are ready to be served!