Matcha Tart Recipe

Prepare dry ingredients

In a medium bowl whisk together the all-purpose flour, powdered sugar and salt until evenly combined.

Cut in butter

Add the cold cubed unsalted butter to the dry mixture. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining (about 6–8 turns).

Add egg yolk and water

Mix the egg yolk with the ice water, then drizzle it over the flour-butter mixture. Use a spatula to gently bring the dough together. If needed, add up to 1 additional teaspoon of ice water to help the dough form—do not overwork.

Chill and roll

Form the dough into a flattened disk, wrap in plastic, and refrigerate for at least 30 minutes (up to 2 hours). After chilling, lightly flour a work surface and roll the dough to about 1/8-inch (3 mm) thickness, large enough to line a 9-inch (23 cm) tart pan with removable bottom.

Blind-bake

Carefully transfer the dough to the tart pan, pressing gently into corners and trimming excess. Prick the base lightly with a fork. Line the crust with parchment and fill with pie weights or dried beans. Preheat oven to 350°F (175°C) and bake the crust for 15 minutes. Remove the weights and parchment, then bake an additional 8–10 minutes until the crust is set and lightly golden. Let cool slightly while preparing filling.

Warm milk and cream

In a medium saucepan, whisk together the whole milk and heavy cream. Warm over medium heat until it just begins to steam and small bubbles appear at the edge (do not boil). Remove from heat.

Bloom matcha

In a small bowl, sift the matcha powder to remove lumps, then whisk it with 1 tablespoon of the warm milk mixture to make a smooth paste. This prevents clumps in the custard.

Combine dry thickener

In a separate bowl, whisk together the granulated sugar and cornstarch until evenly combined.

Temper eggs

In a large bowl, lightly whisk the eggs. Gradually whisk the warmed milk into the eggs in a slow stream to temper (start with a few tablespoons, whisking constantly), then continue adding until all milk is incorporated.

Cook custard

Return the egg-milk mixture to the saucepan and cook over medium-low heat, stirring constantly with a heatproof spatula or whisk. Add the sugar-cornstarch mixture and the matcha paste, and continue to stir until the custard thickens and coats the back of the spatula, about 4–6 minutes. Do not boil.

Finish custard

Remove from heat and stir in the vanilla extract and softened unsalted butter until fully incorporated and the custard is glossy. Taste and adjust matcha or sugar if desired (you can whisk in up to 1/2 tsp more matcha dissolved in a little warm milk for stronger flavor).

Strain and chill briefly

Pass the custard through a fine-mesh sieve into a clean bowl to remove any lumps or streaks. Cover the surface with plastic wrap to prevent a skin from forming and let cool at room temperature for 10–15 minutes.

Fill and bake

Pour the warm (not hot) matcha custard into the prebaked tart shell, smoothing the top. Reduce oven temperature to 325°F (160°C) and bake the filled tart for 12–15 minutes, until the custard is set but still slightly wobbly in the center. Remove from oven and cool on a wire rack to room temperature, then refrigerate at least 2 hours to fully chill and firm up.

Unmold and garnish

Run a thin knife around the tart edge and release from the pan. Transfer to a serving plate. If desired, pipe or spoon whipped cream around the edge or in small dollops and dust very lightly with the extra matcha powder.

Serve

Slice with a warm, dry knife (wipe between cuts for clean slices). Serve chilled. Keeps refrigerated in an airtight container for up to 3 days.