Tart with matcha tea cream
- Vegetarian
- Energy Kcal 513
- Carbohydrates g 62
- of which sugars g 30.8
- Protein g 10.6
- Fats g 24.8
- of which saturated fat g 11.65
- Fiber g 2.7
- Cholesterol mg 240
- Sodium mg 66
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 20 min
- Serving: 6
- Cost: Average
- Note + the resting time of the shortcrust pastry
PRESENTATION
This crostata recipe? It's a super fun blend of Japanese and Italian vibes—really, it’s something else. So... Here's the thing: matcha, that cool green tea powder from Japan, brings an earthy kick and a color that's just stunning. I mean, you know, matcha is this vibrant, almost grassy flavor that comes from carefully dried and powdered tea leaves—it's really really unique.
Now, imagine that flavor getting cozy in a buttery, crisp shortcrust pastry. Pretty awesome, right? The swap of whole cane sugar for regular gives it a deeper color and a warmer taste. And look, it perfectly balances matcha’s bitter notes. So, what you end up with is this green tea dessert that feels fancy yet super comforting. Definitely stands out from the crowd.
Incorporating matcha into a matcha cream tart? Makes the dessert way more intriguing than your basic fruit crostata. It's got this creamy layer that's oh-so-velvety. And seriously, it just melts in your mouth. The sweet and tangy mix from the filling and the shortcrust? For real, it just works. Plus, the green color—wow, it really pops. While matcha’s steeped in tradition in Japan, here it’s like a fun twist within an Italian tart shell.
For those on the hunt for fresh dessert ideas or a cool matcha dessert recipe—which is great—this fusion is exciting. It’s perfect for a family dinner or to show off at a potluck. You know, the kind of dish people don’t forget. With the rich taste of the matcha cream tart and the classic flair of a crostata, it’s a super tasty way to enjoy Japanese matcha and Italian pastry in one amazing bite.
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INGREDIENTS
- Ingredients for the shortcrust pastry
- Butter 7 tbsp (100 g)
- Type 00 flour 1 ½ cup (180 g)
- Almond flour 0.42 cup (40 g)
- Brown sugar ⅓ cup (80 g) - whole (fine)
- Eggs 2 oz (55 g) - (1 medium)
- for the cream
- Matcha Green Tea 5 tsp (10 g)
- Whole milk 2.1 cups (500 g)
- Egg yolks 4.9 tbsp (70 g) - (from about 4-5 medium eggs)
- Sugar 4 tbsp (50 g)
- Cornstarch 0.42 cup (50 g)
- Wildflower honey 0.7 tbsp (10 g)
- for decorating
- Blueberries to taste
- Blackberries to taste
- Mint to taste
How to prepare Tart with matcha tea cream
To prepare the tart with matcha tea cream, first start by preparing the shortcrust pastry. Pour the cold cubed butter into a food processor with blades, add the all-purpose flour 1 and blend everything until you get a crumbly texture. Then add the almond flour 2, whole cane sugar 3 and blend again until you get a homogeneous mixture.
At this point, add the whole egg 4 and blend everything again 5. Then transfer the shortcrust pastry onto a lightly floured surface and work it for a few seconds 6.
Make a dough ball and wrap it in plastic wrap 7 and place it in the refrigerator to firm up for at least 40 minutes. In the meantime, start preparing the matcha tea cream. Pour the milk into a saucepan 8 and heat it until it almost boils. Meanwhile, pour the egg yolks, sugar, and cornstarch into a bowl 9; quickly beat with a whisk.
Then add the matcha tea 10 and mix again. As soon as the milk is hot, pour it into the mixture you just prepared 11 and beat with the whisk. Also add the honey 12, mix
and transfer the mixture back into the saucepan 13. Cook for a few minutes on low heat, always stirring until the cream thickens 14. At this point, pour it into a baking dish, cover with plastic wrap in contact 15 and let it cool in the refrigerator.
Now, butter a rectangular mold measuring 14x4 inches 16. Take the shortcrust pastry and roll it out on a lightly floured surface 17, to obtain a rectangle about 1/5 inch thick. Using the rolling pin, transfer the dough onto the mold 18
and using your fingertips, make the shortcrust pastry adhere to the mold 19. Remove the excess dough using a small knife 20 and prick the bottom of the tart with a fork 21.
Bake in a preheated static oven at 340°F for about 15 minutes on the middle rack until golden brown 22. Then let it cool completely before unmolding 23. At this point, work the cream for a few seconds with a spatula, transfer it to a piping bag and use it to fill the tart 24.
Then level the surface 25 and decorate with fresh blueberries 26, blackberries, and a few mint leaves. Your matcha tea tart is ready to be served 27!