Ingredients
Tart Dough
- 250g all-purpose flour
- 35g almond flour
- 100g powdered sugar
- Pinch of salt
- 127g butter, cubed and very cold
- 50g beaten egg
Matcha Filling
- 28g butter
- 170g white chocolate
- 120g mini marshmallows
- 180g cream cheese
- 4 tbsp matcha powder
- 380g heavy whipping cream
Cream Topping
- 300g heavy whipping cream
- 200g mascarpone cheese
- 80g powdered sugar
Instructions
- Prepare the tart dough: Sift together the all-purpose flour, almond flour, powdered sugar, and salt into the bowl of your stand mixer. Add in the cold cubed butter and mix on low speed with the paddle attachment for about 8 minutes, until the mixture resembles fine sand. Add the beaten egg and continue mixing until the dough comes away from the sides of the bowl. Divide the dough into two portions, wrap each in plastic wrap, and refrigerate for 4 hours.
- Pre-bake the tart shells: Preheat the oven to 175°C (350°F). Lightly flour your work surface and roll out each portion of chilled dough into rounds large enough to fit two 24cm tart pans. Press the dough into the pans, docking the base with a fork to prevent bubbling. Freeze the tart shells for 10 minutes to firm up. Bake for 20-25 minutes, or until the crusts are deeply golden and crisp. Allow to cool completely before removing from the pans.
- Make the matcha filling base: In a medium saucepan over low heat, combine butter, white chocolate, mini marshmallows, and cream cheese. Stir gently and patiently until all the marshmallows have fully melted and the mixture is smooth. Remove from heat and transfer to a large bowl to cool.
- Incorporate matcha powder: In a smaller bowl, take about 2-3 tablespoons of the cream cheese mixture and whisk in the matcha powder until smooth. Fold this matcha paste back into the larger bowl with the remaining cream cheese mixture, mixing thoroughly but gently.
- Fold in whipped cream: Whip the 380g of heavy cream until stiff peaks form. Gently fold the whipped cream into the matcha-infused mixture to maintain a light and airy texture. Pipe or spoon this filling evenly into the prepared tart shells. Refrigerate for 1-2 hours to set.
- Prepare and add the cream topping: Whip together the remaining 300g heavy cream, mascarpone, and powdered sugar until stiff peaks form. Pipe or spread this cream topping on the chilled matcha layer. Refrigerate the finished tart for at least 1 hour before serving. Dust with additional matcha powder for an elegant finishing touch.
Notes
- Ensure the butter for the dough is very cold to achieve a flaky crust.
- Take your time melting the marshmallows to avoid burning and to get a smooth filling.
- Chilling the tart shells before baking helps maintain their shape and prevents shrinkage.
- The whipped cream should be folded gently to keep the filling light and airy.
- For best flavor, use high-quality matcha powder that is bright green and fine in texture.
- Serve chilled and consume within 2 days for optimal freshness.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese Fusion
- Diet: Vegetarian
