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!
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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 make these make sure leave a comment and rating down below, I would love to know how it went. Also tag me on instagram @catherine.justdessertsau and hashtag #cattycakes so I can see and share your creations.
Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy baking!
PrintMatcha 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 tart is the perfect addition to any event!
- Prep Time: 45
- Cook Time: 45
- Total Time: 1 hour 30 minutes
- Yield: 1 x 24cm tart 1x
- Category: Tart
- Method: Intermediate
- Cuisine: Japanese
Ingredients
Tart Shell
- 75g Almond meal (¾ cup)
- 190g Plain flour (1 ½ cup)
- 30g White sugar (2 tbsp 1 tsp)
- 150g Unsalted butter, chilled, cubed (⅔ cup)
- 25g Iced water (1 tbsp 2 tsp)
Matcha Ganache
- 20g Corn syrup / glucose (1 tbsp)
- 1 tbsp Matcha powder
- 360g White chocolate, roughly chopped (12.6 oz)
- 200g Thickened / heavy cream (¾ cup 2 tbsp)
Vanilla Whipped Cream
- 470g Thickened/Heavy cream (2 cups)
- 25g White sugar (2 tbsp)
- 1 tsp Vanilla extract
Assembly
- Matcha powder to dust
Instructions
Tart Shell
- Combine almond meal, flour and sugar in a mixing bowl
- Rub the butter and water into the dry ingredients until a dough forms
- Roll out between between two pieces of parchment paper and line a transfer to a 24cm tart tin
- Use a fork to poke holes on the base of the tart shell
- Refrigerate for at least 1 hour
- Preheat the oven to 180C/355F
- Prep the tart for blind baking by lining the inside with baking paper and filling with baking beans or rice
- Bake for 35-40 minutes, or until the tart shell is no longer raw
- Remove the baking beans and bake for another 15 minutes until golden brown
- Cool completely
Matcha Ganache
- Combine white chocolate and glucose in a heat-proof bowl
- Heat the cream in a pan until just boiling
- Pour over the white chocolate and glucose and stir until melted
- Combine the matcha powder and 2 tbsp of the white chocolate cream together in a small bowl, whisk until smooth
- Add the matcha mixture to the rest of the white chocolate ganache and stir until smooth and well combined
- Pour into the cooled tart shell
- Place in the refrigerator for a minimum of 2 hours to set
Vanilla Whipped Cream
- Combine cream, sugar and vanilla extract in a bowl
- Whip until stiff peaks
- Transfer to a piping bag fitted with a St.Honore tip (or any desired tip)
- Pipe cream on top of the set ganache and dust with matcha powder
Keywords: matcha, cream, ganache, white chocolate, tart crust, whipped cream
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Great recipe. Can I pipe the vanilla cream topping the day before serving without it looking like a - melted - mess the next day?
Hi Danny! Yes it shouldn't be a problem, as long as you keep it refrigerated 🙂