Nothing says perfect summer dessert than a refreshing strawberry matcha tart! Although I would be totally content eating this at all times of the year. This tart was topped with some sakura essence merengues to give it an extra pop of color and a crispy texture to contrast with the smooth tart filling, but is totally optional. Be experimental and top with any type of fruits you’d like!
Surprisingly outside of Asia, matcha has been a controversial flavor. Growing up as a huge matcha lover, I always assumed that everyone around me loved matcha-flavored everything. But it turns out many people who are unfamiliar with matcha tend to describe it as bitter and tasting of grass. I can see matcha being quite bitter when not combined with the right flavors, so that’s why it’s often paired with strawberries or white chocolate. The sweetness contrast helps elevate the taste of matcha and makes it a great dessert flavor booster.
There are also many grades of matcha which can result in differences in taste. The two main grades are ceremonial and culinary. Culinary matcha is the cheaper version that’s used to blend in smoothies or for baking. However, it tends to lose its color and browns when baking. Ceremonial matcha is used in tea ceremonies and is considered the highest quality you can find, and is oftentimes more expensive. It retains its bright green color and tastes less bitter than culinary matcha. However, if you want to indulge in quality matcha desserts, I highly recommend using ceremonial matcha!
Tips:
- I recommend using a springform pan when making tarts. The removable bottom makes it extra simple for removing tarts, and is less likely to result in broken tart shells while removing
- The tart pastry can be done by hand if you don’t have a food processor. When mixing, rub the butter into the flour between your fingers to incorporate it well.
- If at any time the tart pastry becomes hard to roll and starts sticking everywhere, it means the butter is melting and you should put it back in the fridge or freezer to firm it up again. Don’t try to fight the pastry and give it all the time it needs to chill! If you have a metal or marble rolling pin, chilling it in the freezer will also help keep the pastry colder for longer so you have more time to work with it.
Matcha Strawberry Tart
Equipment
- 9" springform tart pan
Ingredients
Tart base
- 180 g All purpose flour
- 60g g powdered sugar
- 1/4 tsp salt
- 1/2 cup cold butter cubed
- 1 large egg
- 1/2 tsp vanilla extract
Matcha custard cream
- 3 large egg yolks
- 60 g granulated sugar
- 15 g all purpose flour
- 300 ml cornstarch
- 1 tsp vanilla extract
- 3 tbsp matcha powder
Instructions
Tart base
- In a food processor, combine flour, sugar, and salt for a few seconds until fully mixed
- Add the butter and pulse until the mixture resembles coarse meal, about 15 pulses
- Add egg and vanilla extract and pulse until the dough starts to clump, about 15 seconds
- Turn the dough to a lightly floured surface and form into a ball, then flatten into a thick disk. Wrap tightly with plastic wrap and refrigerate for at least 1 hour
- Take the dough out of the fridge and sit at room temp for a few minutes to soften. On a lightly floured surface, roll out the dough with a rolling pin to an 11” circle . Work quickly on this step or the butter will melt!
- Carefully roll the dough onto the rolling pin and place it over the pan. Press the dough to adhere to the sides of the pan. Use a knife to trim the edges of excess dough
- Cover with plastic wrap and freeze for 30 minutes or until firm. Meanwhile, preheat oven to 375F/190℃ and place rack in the center
- Press aluminum foil/parchment foil tightly against the crust and evenly distribute with pie weights/dried rice over the surface so crust doesn’t puff up
- Bake crust for 20 minutes, and then remove weights and foil
- Bake for an additional 10 minutes until golden brown. Cool completely on wire rack
Matcha custard cream
- Whisk egg yolks and sugar until creamy, then whisk cornstarch and flour. Set aside.
- In a small saucepan, heat milk, vanilla extract on medium heat until just boiling and remove from heat. Pour hot milk into egg mixture while constantly whisking until smooth
- Transfer mixture into saucepan and gradually increase heat while whisking vigorously until mixture thickens. Quickly remove from heat and continue whisking for 3 minutes so the eggs don’t curdle. Strain into a bowl to remove any curdles
- Press a piece of plastic wrap tightly over the surface of the custard to prevent a skin from forming, and cool to room temperature. Refrigerate until chilled, and it can keep for up to 3 days
Assembly
- Pour custard into tart and top with any fruit or decorations of your choice! It’s best consumed the day it’s made.