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–+ servings
Chocolate Matcha Tart (3)

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.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Course Dessert
Cuisine American
Servings 3

Ingredients
  

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.
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