This festive Matcha Tart features an all-butter crust filled with a silky delicious green tea custard, topped with whipped cream.
Why you'll love this recipe
This recipe comes together easily, with simple ingredients.
It's based on my Earl Grey Cream Tart recipe.
The matcha custard is creamy, smooth and silky, with a delicious green tea flavour that's not too sweet.
This recipe only involves one part of baking, which is the tart crust.
What is the difference between tart crust and pie crust?
A tart crust is thicker and has more of a cookie-like texture -- it provides a firm, sturdy base for the filling.
In contrast, pie crust is a little bit thinner and much more flakier.
What is matcha?
Matcha is a Japanese green tea powder made with whole green tea leaves.
The tea leaves are grown in the shade, dried, and ground to produce matcha powder.
It's one of my favourite ingredients and I've got plenty of recipes using it.
How to choose matcha
Look for a high-quality matcha powder with a vibrant green colour.
It should smell slightly sweet and vegetal.
Good quality matcha will not taste bitter.
If the matcha powder is dull green/yellow/brown, it's not very good quality and will impart a bitter taste in your baking.
Equipment you'll need
- 8" tart pan with removable bottom: I highly suggest using one with a removeable bottom, or it will be quite difficult to remove
- pie weights (or dried rice, beans, etc): helps keep the pie crust from puffing up too much
- parchment paper: to easily remove the pie weights
Ingredients you'll need
For the crust:
- all-purpose flour: regular flour will work fine here
- granulated cane sugar: adds a touch of sweetness to the crust
- salted butter: cold; you can use unsalted butter and add a ⅛ teaspoon of sea salt to it; keeps the dough light and flaky
- ice cold water: keeps the dough cold; add just enough until the dough comes together
For the matcha custard filling:
- whole milk: I highly recommend whole milk for the best flavour
- heavy cream: with at least 36% milkfat to help it set; you can also use coconut cream in its place, which will give it a nice coconut flavour
- egg yolks: adds a richer flavour to the custard, and helps to give it structure
- granulated sugar: adds a little sweetness
- all-purpose flour: acts as thickener
- cornstarch: another thickener that adds a little shine to the filling; you can use potato starch too
- matcha: use the best quality matcha powder you can find for the best flavour and colour
- sea salt: balances out the sweetness
- vanilla extract: adds a little flavour to the filling
How to make it
Make the crust:
Add flour, sugar, and butter into a food processor.
Pulse intermittently until the mixture reaches the size of small peas.
Gradually add in the ice water one tablespoon at a time while pulsing. Stop when the dough roughly comes together. (You may or may not need all the water, depending on the humidity of the flour). Be sure not to overwork the dough.
Dump the dough contents onto a large piece of parchment paper and press together to form a disc of dough.
Wrap the dough up with plastic wrap and place into the refrigerator for 1 hour to chill.
Preheat oven to 400°F/204°C.
Lightly flour your work surface and rolling pin and roll the dough to a thickness of about ⅛". (Note: if the dough is too stiff, let it rest at room temperature for 15 minutes).
Transfer the rolled out dough to a tart pan with a removable bottom.
Press in the dough on the bottom and up along the sides so it's even.
Place the crust into the freezer for 15 minutes to chill. Chilling helps prevent too much shrinkage when it gets baked.
When ready to bake, remove tart from the freezer.
Make the matcha custard:
Combine the whole milk and heavy cream in a small saucepan and heat over medium-low heat until scalding hot.
In a heat-safe bowl, whisk together the egg yolks, sugar, flour, cornstarch, matcha, sea salt and vanilla extract, until smooth.
While whisking the egg mixture, gradually drizzle in the warmed milk to bring it up to temperature (this is known as tempering).
Assemble:
Spread the matcha custard filling into the cooled tart crust.
Chill for a minimum of 2 hours to let the custard set.
FAQs, tips & tricks
Can I make the crust in a different tart pan?
You can make it in an 8" or 9" standard tart pan.
Alternatively, you can make it into mini tartlets, or use a rectangular tart pan.
Why is my tart dough stiff?
If your dough is a little too stiff from chilling in the fridge, just remove it and leave at room temperature for about 15 minutes to warm up. The dough should roll out with a little elbow grease, but it shouldn't be rock hard.
Tips
To make lighter work, make the matcha custard filling or tart crust ahead of time.
If you don't have ceramic pie weights, you can easily use dried beans, rice or lentils to weigh down the crust while it bakes. Just transfer the used beans into a container and re-use for next time.
To make the ice bath, fill a large basin with water and ice.
Add a damp kitchen towel to the counter and place the bowl on it to keep it from sliding (for when you're whisking the egg yolks).
For clean tart slices, dip the knife in warm water and wipe with a clean cloth in between slices.
How to serve
Serve the Matcha Tart chilled with whipped cream and some fruit if you wish.
How to store
Store the Matcha Tart in the fridge for up to 3 days.
It's best to add the whipped cream just prior to serving, otherwise it may weep.
I do not recommend freezing the Matcha Tart, as the custard filling will change texture.
Other recipes you may like
Be sure to check out these recipes:
Matcha Peppermint White Hot Chocolate
Matcha Molten Lava Cheese Tart
Let me know if you make this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Matcha Tart
Equipment
- 8" tart tin with removable bottom
- pie weights
- parchment paper
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Crust:
- 120 g all-purpose flour
- 15 g granulated cane sugar
- 84 g salted butter cold
- 45 ml ice cold water
Matcha custard filling:
- 250 ml whole milk
- 125 ml heavy cream 36% milkfat
- 3 egg yolks
- 50 g granulated sugar
- 15 g all-purpose flour
- 9 g cornstarch
- 15 g matcha
- pinch sea salt
- ½ teaspoon vanilla extract
Instructions
Make the crust:
- Add flour, sugar, and butter into a food processor.
- Pulse intermittently until the mixture reaches the size of small peas.
- Gradually add in the ice water one tablespoon at a time while pulsing. Stop when the dough roughly comes together. Be sure not to overwork the dough. (You may or may not need all the water, depending on the humidity of the flour).
- Dump the dough contents onto a large piece of parchment paper and press together to form a disc of dough.
- Wrap the dough up with plastic wrap and place into the refrigerator for 1 hour to chill.
- Preheat oven to 400°F/204°C.
- Remove the dough from the refrigerator.
- Lightly flour your work surface and rolling pin and roll the dough to a thickness of about ⅛". (Note: if the dough is too stiff, let it rest at room temperature for 15 minutes).
- Transfer the rolled out dough to a tart pan with a removable bottom.
- Press in the dough on the bottom and up along the sides so it's even.
- Place the crust into the freezer for 15 minutes to chill. Chilling helps prevent too much shrinkage when it gets baked.
- When ready to bake, remove tart from the freezer.
- Prick the dough with the tines of a fork.
- Place a crumpled piece of parchment paper on top of the tart dough and add pie weights on top of the parchment (or use dried beans, rice, etc).
- Bake at 400°F/204°C for 15 mins.
- Remove the parchment paper and pie weights from the tart, and continue baking for another 15 mins.
- Remove from oven and let it cool completely before filling.
Make the matcha custard:
- Combine the whole milk and heavy cream in a small saucepan and heat over medium-low heat until scalding hot.
- In a heat-safe bowl, whisk together the egg yolks, sugar, flour, cornstarch, matcha, sea salt and vanilla extract, until smooth.
- While whisking the egg mixture, gradually drizzle in the warmed milk to bring it up to temperature (this is known as tempering).
- When all the warmed milk and cream has been added to the eggs, pour the mixture back into the saucepan and continue to whisk until it begins to thicken, about 3-5 minutes over medium-low heat.
- Once thickened, remove from heat and chill over an ice bath.
- When the mixture is no longer warm, transfer to a clean bowl and place a piece of plastic wrap over top of the surface (to prevent a skin from forming).
- Chill in the refrigerator until ready to use.
Assemble:
- Spread the matcha custard filling into the cooled tart crust.
- Chill for a minimum of 2 hours to let the custard set.
- Top with whipped cream and sugared cranberries (optional).
- Use a sharp serrated knife to slice and serve chilled.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Ben | Havocinthekitchen
This tart looks and sounds terrific! I love its simple yet utterly elegant and festive decor. Happy holidays Michelle!
Michelle
Thank you Ben! Happy Holidays to you too!
Healthy World Cuisine
As you already know, we are huge matcha lovers. But we have dairy sensitivities. I wonder if we could use canned coconut milk and coconut cream? Might have to give it a go and let you know. Wishing you a very safe and happy holiday.
Michelle
Yes, canned coconut milk and coconut cream will work in this matcha tart! 🙂 Happy Holidays, Bobbi!
Raymund | angsarap.net
Wow that looks so nice, with a touch red, this looks like the perfect Christmas tart specially for matcha lovers
Linsey
This Matcha custard tart looks so delicious! Will give it a try. Thank you and have a safe Merry Christmas Michelle!
will give it a try.