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+ servings

Matcha Tart

This festive Matcha Tart features an all-butter crust filled with a silky delicious green tea custard, topped with whipped cream.
Course Dessert
Cuisine Asian
Prep Time 1 hour
Cook Time 45 minutes
Chilling Time 2 hours
Total Time 3 hours 45 minutes
Servings 8
Calories 273kcal
Author Michelle


  • 8" tart tin with removable bottom
  • pie weights
  • parchment paper



  • 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


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.


  • 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.


Calories: 273kcal | Carbohydrates: 24g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 98mg | Potassium: 81mg | Fiber: 1g | Sugar: 10g | Vitamin A: 734IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg