Are you looking for a dessert that combines the creamy richness of cheesecake with the earthy sophistication of matcha? Look no further! This matcha cheesecake tart is a perfect balance of buttery tart shell, silky matcha filling, and a fluffy whipped cream topping. It’s an elegant treat that will impress your guests and delight your taste buds. Easy to make and the filling requires no baking.
My other matcha recipes are also really delicious! Check out the brown butter matcha cookies as well as my no-bake matcha tofu cheesecake.
🍵What is Matcha?
Matcha is a Japanese finely ground green tea powder. I'll be honest, it's expensive! However, when it comes to baking, don't get too caught up in quality. I use the cheapest culinary grade matcha that I can get my hands on. Feel free to add more or less depending on your preference. There are different types of matcha:
1. Ceremonial-Grade Matcha
Purpose: Best for traditional tea preparation and drinking on its own.
- Flavor: Smooth, umami-rich, with minimal bitterness.
- Color: Vibrant, bright green.
- Texture: Silky and fine, dissolves well in water.
- Uses: Drinking as a hot or iced tea, whisked with water.
- Features: Made from the youngest, tenderest tea leaves, often handpicked and stone-ground.
2. Culinary-Grade Matcha
Purpose: Designed for cooking and baking.
- Flavor: Stronger and slightly more astringent than ceremonial-grade.
- Color: Slightly darker green with less vibrancy.
- Texture: Fine but less delicate than ceremonial-grade.
- Uses: Incorporating into lattes, smoothies, desserts (like your matcha cheesecake tart), and savory dishes.
- Features: A more affordable option made from slightly older tea leaves.
3. Premium-Grade Matcha
Purpose: A versatile middle ground between ceremonial and culinary-grade matcha.
- Flavor: Balanced with a hint of sweetness and some bitterness.
- Color: Bright green, though not as vivid as ceremonial-grade.
- Texture: Fine, dissolves well, suitable for both drinking and cooking.
- Uses: Drinking (especially in lattes) or high-quality recipes that highlight matcha.
🥣Ingredients
Tart Shell
- All-purpose flour
- Almond flour
- Powdered sugar
- Pinch of salt
- Butter, cubed and very cold
- Beaten egg
Matcha Filling
- Butter
- White chocolate
- Mini marshmallows
- Cream cheese
- Matcha powder
- Heavy whipping cream
Whipped Cream Topping
- Whipped Cream Topping
- Heavy whipping cream
- Mascarpone cheese
- Powdered sugar
See recipe card for quantities.
📖Instructions
- Step 1:
To make the tart dough: sift together all-purpose flour, almond flour, powdered sugar, and salt into your stand mixer bowl. Add in butter and mix on low for 8 minutes with the paddle attachment. It should look like fine sand. Add in the egg and mix until the dough comes away from the bowl. Divide the dough into two, wrap with plastic wrap, and refrigerate for 4 hours.
- Step 2:
Preheat the oven to 175C/350F. Lightly flour the surface and rough out each tart dough. Press the dough into two 24cm tart pans. Dock with a fork and freeze for 10 minutes. Bake for 20-25 minutes or until deeply golden and crisp. Allow to cool and remove from the pans.
- Step 3:
To make the matcha filling: In a medium saucepan, add butter, white chocolate, mini marshmallows, and cream cheese. Melt over low heat until all the marshmallows have dissolved. This can take some time. Pour mixture into a large bowl and allow to cool.
- Step 4:
In a smaller bowl, mix about 2-3 tablespoon of the cream cheese mixture with the matcha until smooth. Add back to the rest of the cream cheese mixture and mix through.
- Step 5:
Whip the cream until stiff peaks. Then gently fold into the matcha cream cheese mixture. Pipe into the tart shells and refrigerate for 1-2 hours.
- Step 6:
To make the cream topping: whip together cream, mascarpone, and powdered sugar until stiff. Pipe over the matcha layer. Refrigerate for at least 1 hour before serving. Dust with additional matcha powder.
Hint: make sure to freeze the tart dough before baking. This reduces slumping and shrinking while it is baking.
Substitutions
- Flour: Substitute almond flour with ground oats if needed.
- Matcha Powder: For a less intense flavor, use 4 tablespoon matcha instead of 6. You can use lower quality or cheaper matcha as well, but the color will be duller. Substitute matcha for hojicha to make a hojicha tart.
- Mascarpone Cheese: Swap with cream cheese if unavailable, though the flavor will be slightly tangier.
Variations
- Matcha Base: Add 1 tablespoon of matcha powder to the tart shell for a chocolate twist.
- Fruit Garnish: Top with fresh strawberries or raspberries for added sweetness and color.
- Mini Tarts: Use smaller tart pans or even a muffin pan to create individual servings—perfect for parties!
Equipment
You do need some equipment for this recipe. Here is everything you need.
- Stand mixer with paddle attachment
- Rolling pin
- 24cm tart pans
- Rubber and offset spatulas
- Saucepan
- Piping bags
Storage
Store the tarts in an airtight container in the refrigerator for up to 3 days. The tart shells can be made ahead and frozen for up to 1 month.
Top Tip
Always sift the matcha powder before incorporating it into the filling to prevent clumps and ensure a smooth, vibrant texture.
FAQ
Yes! Prepare the tart shell and filling a day in advance. Add the whipped cream topping just before serving.
Use high-quality culinary or ceremonial-grade matcha for the best color and flavor.
Absolutely, but homemade shells offer a fresher, buttery taste that enhances the dessert.
Matcha Cheesecake Tart
Silky matcha cheesecake tart with a buttery crispy crust. Super easy to make! The filling requires no baking.
Ingredients
Tart shell
- 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
- 6 tablespoon matcha powder
- 380g heavy whipping cream
Whipped cream topping
- 300g heavy whipping cream
- 200g mascarpone cheese
- 80g powdered sugar
Instructions
- To make the tart dough: sift together all-purpose flour, almond flour, powdered sugar, and salt into your stand mixer bowl. Add in butter and mix on low for 8 minutes with the paddle attachment. It should look like fine sand. Add in the egg and mix until the dough comes away from the bowl. Divide the dough into two, wrap with plastic wrap, and refrigerate for 4 hours.
- Preheat the oven to 175C/350F. Lightly flour the surface and rough out each tart dough. Press the dough into two 24cm tart pans. Dock with a fork and freeze for 10 minutes. Bake for 20-25 minutes or until deeply golden and crisp. Allow to cool and remove from the pans.
- To make the matcha filling: In a medium saucepan, add butter, white chocolate, mini marshmallows, and cream cheese. Melt over low heat until all the marshmallows have dissolved. This can take some time. Pour mixture into a large bowl and allow to cool.
- In a smaller bowl, mix about 2-3 tablespoon of the cream cheese mixture with the matcha until smooth. Add back to the rest of the cream cheese mixture and mix through.
- Whip the cream until stiff peaks. Then gently fold into the matcha cream cheese mixture. Pipe into the tart shells and refrigerate for 1-2 hours.
- To make the cream topping: whip together cream, mascarpone, and powdered sugar until stiff. Pipe over the matcha layer. Refrigerate for at least 1 hour before serving. Dust with additional matcha powder.
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