Matcha Chocolate Lava Tart – A Melting, Heavenly Treat
Matcha Chocolate Lava Tart is a no-bake, decadent dessert with a silky filling made of white chocolate and matcha, topped with a rich, decorative chocolate piece. Perfect for any occasion!
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Chilling Time 30 minutes mins
Course Dessert
Cuisine American
- 120 g white chocolate used as the base for the matcha chocolate filling
- 8 g matcha powder adds that signature matcha flavor, make sure to sift it before use for the best texture
- 180 g heavy cream helps blend the filling, giving it a creamy and smooth texture
- Tart shells as needed, you can use store-bought tart shells for convenience
- Black chocolate for decoration, adding a touch of richness to the tart
Step 1: Make the Matcha Chocolate Mixture
Melt 120g white chocolate over double boiler.
Make sure the water isn't too hot, as this can cause the chocolate to separate. Stir until completely melted.
Add 8g of matcha powder to the melted white chocolate. Stir well with a spatula or whisk until the matcha and chocolate are fully blended, making sure the mixture is smooth and free from lumps. Set aside.
Step 2: Prepare the Filling
Pour 180g of heavy cream into a small saucepan. Heat it gently over low heat, stirring constantly until the cream is just warmed through (you should feel it warm but not hot).
Slowly pour the matcha chocolate mixture into the warm cream while stirring continuously. Keep mixing until both ingredients are fully incorporated and you get a smooth, silky filling.
Step 3: Shape and Refrigerate
Pour the prepared filling evenly into the tart shells. Tap the shells lightly on the counter to remove any air bubbles.
Place the tarts into the refrigerator for about 30 minutes, allowing the filling to firm up and set.