Matcha White Chocolate Tart

A short and buttery almond crust filled with a silky smooth and sweet matcha white chocolate ganache. Topped with vanilla whipped cream and a dusting of matcha powder this beautiful matcha white chocolate tart is the perfect addition to any event!

Jump to:

• Tips on perfect pastry
• Tips for lining the tart tin
• Tips for blind baking
• 📖 Recipe
• 💬 Comments

I'm back with another matcha recipe! Another classic combination.. This matcha white chocolate tart is for everyone, matcha lover or not! The white chocolate's sweetness is perfectly balanced by the slight bitterness of matcha, so no matter what your stance on matcha is, this is a winner!

Although this tart might look sophisticated, it's actually quite simple! The trick is in the piping of the whipped cream. If you don't have a piping bag or tip feel free to swirl the cream on top of the tart as well, it will still look equally as stunning.

Tips on perfect pastry

One of the best things about a tart is the pastry! A buttery and flaky pastry makes or breaks a tart, so make sure to follow these tips for the best pastry you've ever made.

• Work with chilled butter: It is important to use chilled butter, not only will it give you a shorter and flakier pastry, but it also makes the dough easier to work with. Warm butter will cause the pastry to get mushy.
• Work quickly: If you take too long incorporating the butter into the flour it can cause the butter to melt and the dough to lose its flaky texture
• Use a food processor: If you're worried about taking too long to incorporate the butter, or you're just lazy use a food processor!

Simply add the butter, flour, almond meal and sugar to the food processor and blitz until a sand-like texture forms. Then add the iced water and pulse until a dough.

• Chill the lined tart shell: Chilling the tart shell allows the butter to firm up again after all the handling, while giving the dough time to rest. This improves texture and prevents the shell from shrinking too much when baked.

Tips for lining the tart tin

If you are just starting out baking lining a tart tin can be quite intimidating because of how easily the dough tears and softens. I've got a couple of fool-proof tricks that will have your tart shells looking perfect!

• Work with cool dough: If you have taken a little too long making the tart pastry the dough will be a little warm. Warm dough is hard to work with as it is much softer. If you find your dough is a little warm wrap it in cling wrap and place it in the fridge to chill for 15-20 mins before working with it.
• Roll the dough out between a piece of baking paper and cling wrap: By rolling your dough between two surfaces it prevents it from sticking to your rolling pin or table. This makes it easier to work with while also preventing it from tearing
• Line the tart tin with the cling wrap still attached: When you go to line your tart tin remove the baking paper, but leave the cling wrap. This acts as a sort of protection, keeping your dough from falling apart. Trust me this is a game changer!
• Remove cling wrap once the tart is fully lined: Press the dough into the sides of the tin and trim the edges all with the cling wrap still intact. This makes sure your dough doesn't fall apart while also giving it a smoother finish (see the video I filmed if you are unsure as to what I mean!)
• Don't be afraid to patch it up: If you find there are small tears, or areas that are slightly thinner than others don't be scared to fill them up with excess dough. It's important you fix them now rather than having a fragile tart shell.

Tips for blind baking

Blind baking can be scary because you have no idea what's going on with your pastry! However it is important to blind bake your pastry to prevent it from puffing up. Here are a couple of things to keep in mind.

• Dock your base: Although you are blind baking, docking the base of the tart is another measure to prevent puffing
• Crumple up your baking paper before lining the inside of your tart: Crumpling up the baking paper is a way to ensure that there aren't any harsh edges to can cause cuts and creases in your perfectly lined tart. It also helps the baking paper fit better into the tart.
• Use baking beans or an alternative: Baking beans are used for blind baking, but if you don't have any there are a lot of alternatives. You can use rice, any kind of dried bean, or even sugar!
• Check the dough: After the initial bake check the dough by lifting up a corner. If the dough still looks raw give it another 10 minutes

Let's Get Baking!

The best tart has the best pastry, so I hope all these tips can help you create your perfect matcha white chocolate tart!

If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went.

Also, don't forget to tag me on Instagram @catherine.desserts and hashtag #cattycakes so I can see and share your desserts. Follow me on Facebook, Pinterest, Youtube, and TikTok for more of my baking creations and updates! Until next time... happy caking!

Print

📖 Recipe

Related Recipes