Matcha Crème Tart with Silky Custard Filling
A crisp sweet tart crust filled with silky matcha custard and topped with softly whipped cream—an earthy, lightly sweet make-ahead dessert that slices neatly once chilled.
Equipment
- Medium mixing bowl
- Pastry cutter
- Rolling Pin
- 9-inch / 23 cm tart pan with removable bottom
- Parchment paper or foil
- Pie weights (or dried beans/rice)
- Wire rack
- Saucepan
- Whisk
- Fine-mesh sieve
- Spatula
- Offset spatula
- Hand mixer (optional)
Ingredients
For the tart crust
- 150 g all-purpose flour (1 1/4 cups)
- 30 g powdered sugar (1/4 cup)
- 1/4 tsp fine sea salt
- 90 g unsalted butter cold, cut into small cubes (6 1/3 Tbsp)
- 1 large egg yolk cold
- 15–30 ml ice-cold water as needed (1–2 Tbsp)
For the matcha crème (custard) filling
- 360 ml whole milk (1 1/2 cups)
- 240 ml heavy cream 36–40% fat (1 cup)
- 100 g granulated sugar (1/2 cup)
- 20 g cornstarch (about 3 Tbsp)
- 3 large egg yolks
- 10–12 g culinary-grade matcha powder sifted (2–3 tsp)
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- 28 g unsalted butter cut into small pieces (2 Tbsp)
For topping
- 240 ml heavy cream cold (1 cup)
- 15–25 g powdered sugar to taste (1–2 Tbsp)
- 1/2 tsp vanilla extract
- matcha small pinch, for dusting (optional)
- fresh berries, sliced stone fruit, or thinly sliced strawberries optional garnish
Instructions
- In a medium bowl, whisk together the flour, powdered sugar, and salt until no lumps remain.
- Add the cold butter cubes and use your fingertips or a pastry cutter to rub/cut the butter into the flour until you have mostly pea-sized pieces with some floury crumbs (a sandy mixture with visible small bits of butter).
- Whisk the egg yolk with 1 tablespoon of ice water, then drizzle it over the flour mixture. Use a fork to gently toss and press the mixture together. If it looks dry and doesn’t hold when squeezed, add more ice water 1 teaspoon at a time, just until the dough comes together in clumps.
- Tip the dough onto a clean work surface and gently press it into a disk. Avoid kneading.
- Wrap tightly (or cover) and chill for at least 30 minutes (up to 2 days).
- Preheat the oven to 180°C / 350°F with a rack in the middle.
- Lightly flour your work surface and roll the chilled dough into a circle about 28–30 cm (11–12 inches) wide and about 3 mm (1/8 inch) thick.
- Transfer dough to a 9-inch / 23 cm tart pan with removable bottom. Ease it into the corners without stretching and press gently against the sides.
- Trim the overhang; patch thin spots with scraps. Prick the base lightly with a fork.
- Chill the lined tart pan for 15–20 minutes until firm.
- Line the crust with parchment paper or foil and fill with pie weights, dried beans, or rice.
- Bake for 15 minutes. Remove parchment and weights, then bake 10–15 minutes more, until dry and light golden.
- Cool the baked crust completely on a wire rack.
- In a medium bowl, whisk together the sugar, cornstarch, and sifted matcha until evenly distributed and no green clumps remain.
- Add the egg yolks and whisk until you have a thick, smooth paste.
- In a saucepan, combine the milk, 1 cup cream, salt, and vanilla. Heat over medium-low until steaming with small bubbles around the edges (do not boil).
- Temper the yolks: slowly pour about one-third of the hot milk mixture into the egg mixture while whisking constantly.
- Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking as you go.
- Cook over medium heat, whisking constantly, until the custard thickens and large bubbles start to surface, about 3–5 minutes.
- Reduce heat to low and cook 30–60 seconds more, whisking, to cook out the starchy taste.
- Remove from heat and whisk in the butter until fully melted and glossy.
- For the smoothest texture, strain the hot custard through a fine-mesh sieve into a clean bowl, pressing gently with a spatula.
- Press plastic wrap directly onto the surface. Cool to room temperature, then chill until cold and set, at least 2 hours (up to 2 days ahead).
- When crust and custard are both cool, whisk the custard briefly to loosen. Spoon into the tart shell and smooth the top.
- Chill the filled tart until fully set and slices cleanly, at least 2 hours (4 hours or overnight for the neatest slices).
- For the topping, whip cold heavy cream with powdered sugar and vanilla to soft to medium peaks.
- Spread or pipe whipped cream over the tart. Dust with a pinch of matcha and add fresh fruit if desired.
- Slice with a sharp thin knife, wiping the blade between cuts.
Nutrition
Calories: 430kcalCarbohydrates: 35gProtein: 6gFat: 30gSaturated Fat: 18gCholesterol: 185mgSodium: 190mgPotassium: 180mgFiber: 1gSugar: 18gVitamin A: 900IUVitamin C: 1mgCalcium: 90mgIron: 1.5mg
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