Chocolate Matcha Tart (Easy & Elegant Dessert)

I love making desserts that feel indulgent yet comforting, and this Chocolate Matcha Tart is exactly that. With its crisp dark cocoa crust and smooth matcha chocolate filling, it’s the kind of treat that looks impressive but is simple enough for beginners.

Chocolate Matcha Tart

When I want to make something both elegant and satisfying, I turn to this tart. The cocoa shell gives a deep, slightly bitter crunch, while the silky matcha and white chocolate filling flows with rich creaminess. It’s refreshing, chocolatey, and not overly sweet—a perfect balance of flavors.

Why You’ll Love This Recipe

• Beginner-friendly: No fancy skills required—just basic mixing, baking, and chilling.
• Beautiful presentation: A high-contrast tart with gorgeous green filling.
• Balanced flavors: The cocoa shell complements the earthy matcha and sweet white chocolate.
• Versatile: Perfect for afternoon tea, celebrations, or as a make-ahead dessert.

Ingredients

For the tart shell

• 50g unsalted butter (softened until a finger press leaves a dent)
• 40g powdered sugar (fine powder recommended; if using granulated sugar, grind into powder)
• 30g whole egg, lightly beaten (about half a medium egg, at room temperature)
• 150g cake flour (or 135g all-purpose flour + 15g cornstarch as substitute)
• 10g dark cocoa powder (unsweetened, high-purity for deeper flavor)

For the matcha chocolate filling

• 10g matcha powder (high quality, like Uji matcha)
• 25g hot milk (60–70°C; warm enough to dissolve without ruining flavor)
• 1 egg yolk (room temperature)
• 180g heavy cream (animal-based, at least 30% fat)
• 100g white chocolate (cocoa butter ≥30%, chopped small for easy melting)

For garnish (optional)

• chocolate pearls, chocolate shavings, or almond flakes

Instructions

Step 1: Prep the ingredients (30 minutes including resting time)

Soften butter and bring egg to room temperature.

Sift matcha powder once to remove clumps.

Step 2: Make the tart shell (40 minutes)

In a bowl, mash 50g softened butter until smooth. Add 40g powdered sugar and mix with a spatula until fully blended into a creamy paste (avoid whipping).

Add 30g egg in two parts, mixing well each time.

Sift in 150g cake flour and 10g cocoa powder. Fold until no dry flour remains. Gently press into a dough ball (do not over-knead).

Divide dough into 6 equal parts (about 45g each). Roll into balls and press into tart molds or lined cups, flattening evenly across bottom and sides (about 0.3cm thick).

Preheat oven to 180°C (356°F). Bake for 15 minutes until edges are firm and dark brown. Cool completely before removing from molds.

Step 3: Make the filling (15 minutes)

Whisk 10g sifted matcha with 25g hot milk until smooth. Let cool to room temp.

In a small pot, whisk 1 egg yolk with 180g heavy cream until smooth.

Slowly stir in the cooled matcha mixture until evenly green.

Place the pot over very low heat, add 100g white chocolate, and stir constantly until melted and silky. Remove from heat and cool to room temp.

Step 4: Assemble and chill (1–2 hours)

Carefully remove tart shells from molds.

Pour the cooled matcha filling into each shell, just below the rim.

Chill in the refrigerator for at least 1 hour (preferably 2) until set.

Garnish with chocolate pearls, a light dusting of matcha powder, or fresh berries.

Frequently Asked Questions

Can I make this ahead of time?
Yes! These tarts can be refrigerated for 2–3 days. Serve slightly softened for the best “lava” texture.

Can I freeze them?
I don’t recommend freezing—freezing can make the tart shell soggy and the filling grainy.

Can I use matcha latte powder instead of matcha powder?
No, matcha latte powder is sweetened and will alter the flavor and texture. Stick with pure matcha powder.

My tart shell feels too hard—what went wrong?
Most likely the dough was over-kneaded, or baked too long. Keep mixing light and bake only until set.

No-Bake Matcha and White Chocolate Tart

This Chocolate Matcha Tart combines a crisp cocoa shell with silky, creamy matcha white chocolate filling. Elegant yet simple, it’s a dessert that feels luxurious without requiring advanced baking skills.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Chilling Time 1 hour hr

Course Dessert

Cuisine American

Servings 3

Ingredients

  

1x2x3x

For the tart shell

• 50 g unsalted butter softened until a finger press leaves a dent
• 40 g powdered sugar fine powder recommended; if using granulated sugar, grind into powder
• 30 g whole egg lightly beaten (about half a medium egg, at room temperature)
• 150 g cake flour or 135g all-purpose flour + 15g cornstarch as substitute
• 10 g dark cocoa powder unsweetened, high-purity for deeper flavor

For the matcha chocolate filling

• 10 g matcha powder high quality, like Uji matcha
• 25 g hot milk 60–70°C; warm enough to dissolve without ruining flavor
• 1 egg yolk room temperature
• 180 g heavy cream animal-based, at least 30% fat
• 100 g white chocolate cocoa butter ≥30%, chopped small for easy melting

For garnish (optional)

• chocolate pearls chocolate shavings, or almond flakes

Instructions

 

Step 1: Prep the ingredients (30 minutes including resting time)

• Soften butter and bring egg to room temperature.
• Sift matcha powder once to remove clumps.

Step 2: Make the tart shell (40 minutes)

• In a bowl, mash 50g softened butter until smooth. Add 40g powdered sugar and mix with a spatula until fully blended into a creamy paste (avoid whipping).
• Add 30g egg in two parts, mixing well each time.
• Sift in 150g cake flour and 10g cocoa powder. Fold until no dry flour remains. Gently press into a dough ball (do not over-knead).
• Divide dough into 6 equal parts (about 45g each). Roll into balls and press into tart molds or lined cups, flattening evenly across bottom and sides (about 0.3cm thick).
• Preheat oven to 180°C (356°F). Bake for 15 minutes until edges are firm and dark brown. Cool completely before removing from molds.

Step 3: Make the filling (15 minutes)

• Whisk 10g sifted matcha with 25g hot milk until smooth. Let cool to room temp.
• In a small pot, whisk 1 egg yolk with 180g heavy cream until smooth.
• Slowly stir in the cooled matcha mixture until evenly green.
• Place the pot over very low heat, add 100g white chocolate, and stir constantly until melted and silky. Remove from heat and cool to room temp.

Step 4: Assemble and chill (1–2 hours)

• Carefully remove tart shells from molds.
• Pour the cooled matcha filling into each shell, just below the rim.
• Chill in the refrigerator for at least 1 hour (preferably 2) until set.
• Garnish with chocolate pearls, a light dusting of matcha powder, or fresh berries.

Tried this recipe?Let us know how it was!