I’ll never forget the moment I tasted my first Matcha White Chocolate Tartlet at a Kyoto teahouse, where delicate, buttery pastry shells cradled a vivid green, silky ganache kissed with the subtle earthiness of premium matcha. Each bite was a harmonious dance of sweet white chocolate and vegetal tea—an elegant balance that felt both modern and timeless. Back home in my own kitchen, I experimented with matcha grades, tempering white chocolate, and perfecting the tartlet shell recipe until I captured that same velvety texture and nuanced flavor. Today, I’m excited to share my refined Matcha White Chocolate Tartlets recipe: crisp, golden pastry shells filled with smooth matcha‑infused ganache, finished with a dusting of matcha powder for a stunning presentation.
- Why You’ll Love These Tartlets
- Ingredients
- Nutrition Facts (per tartlet)
- Equipment Needed
- Step‑by‑Step Instructions
- 1. Make the Tartlet Dough (10 minutes + 1 hr chill)
- 2. Blind‑Bake the Shells (25 minutes)
- 3. Prepare the Matcha Ganache (10 minutes + 2 hr chill)
- 4. Assemble & Finish (5 minutes)
- Expert Tips for Silky Tartlets
- Flavor Variations & Add‑Ins
- Frequently Asked Questions
- Conclusion
Why You’ll Love These Tartlets
- Elegant Presentation: Perfectly sized for tea parties, bridal showers, or as a refined dessert at dinner gatherings.
- Balanced Flavor: The sweetness of white chocolate is uplifted by the grassy, slightly bitter notes of matcha.
- Make‑Ahead Ease: Shells and ganache can be prepared separately days in advance; assemble just before serving.
- Textural Contrast: Crisp, flaky pastry meets silky ganache for a truly luxurious mouthfeel.
- Customizable Sweetness: Adjust white chocolate ratio or add a pinch of salt to deepen flavor.
- Artisan Touch: Showcase fine matcha powder and edible gold leaf for an upscale finish.
Ingredients
| Ingredient | Quantity |
|---|---|
| For the Tartlet Shells: | |
| All‑purpose flour | 1 ¼ cups (155 g) |
| Powdered sugar | 2 tablespoons (15 g) |
| Salt | ¼ teaspoon |
| Unsalted butter, cold & cubed | 6 tablespoons (85 g) |
| Egg yolk | 1 |
| Ice water | 2–3 tablespoons |
| For the Matcha Ganache: | |
| White chocolate, finely chopped | 8 oz (225 g) |
| Heavy cream | ½ cup (120 ml) |
| Matcha powder (culinary grade) | 2 tablespoons (leveled) |
| Unsalted butter, room temperature | 1 tablespoon (15 g) |
| Vanilla extract | ¼ teaspoon |
Nutrition Facts (per tartlet)
(Makes 8 tartlets)
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Total Fat | 18 g |
| – Saturated Fat | 10 g |
| Cholesterol | 55 mg |
| Sodium | 65 mg |
| Carbohydrates | 25 g |
| – Dietary Fiber | 0.5 g |
| – Sugars | 18 g |
| Protein | 3 g |
| Vitamin A | 8% DV |
| Calcium | 10% DV |
| Iron | 4% DV |
Equipment Needed
| Equipment | Purpose |
|---|---|
| 8‑cup tartlet pan or rings | To shape and bake individual shells |
| Food processor or pastry cutter | For cutting butter into flour |
| Mixing bowls | For shell dough and ganache mixing |
| Small saucepan | To heat cream |
| Whisk | To incorporate matcha smoothly |
| Spatula | For gentle folding and spreading |
| Fine mesh sieve | To dust matcha powder evenly |
Step‑by‑Step Instructions
1. Make the Tartlet Dough (10 minutes + 1 hr chill)
- Combine dry ingredients: In a bowl or processor, pulse 1 ¼ cups flour, 2 Tbsp powdered sugar, and ¼ tsp salt.
- Cut in butter: Add 6 Tbsp cold, cubed butter; pulse or use a pastry cutter until mixture resembles coarse crumbs.
- Bind with yolk: Add 1 egg yolk and 2 Tbsp ice water; pulse/stir until dough just comes together, adding extra water if needed.
- Chill: Form dough into a disk, wrap, and refrigerate 1 hour.
2. Blind‑Bake the Shells (25 minutes)
- Preheat oven to 350 °F (175 °C).
- Roll & line: On a floured surface, roll dough to 1/8‑inch thickness. Cut eight 4‑inch circles. Gently press into tartlet molds, trimming edges.
- Dock & weight: Prick bottoms with a fork; line with parchment and fill with pie weights or dry beans.
- Bake: 15 minutes, then remove weights and parchment; bake 5–10 minutes more until golden. Cool completely.
3. Prepare the Matcha Ganache (10 minutes + 2 hr chill)
- Heat cream: In a small saucepan, bring ½ cup cream to a simmer.
- Whisk matcha: In a bowl, whisk 2 Tbsp matcha with a splash of cream to form a smooth paste.
- Combine: Pour hot cream over matcha paste; whisk until combined. Add chopped white chocolate; let sit 2 minutes.
- Emulsify: Whisk gently until ganache is smooth. Stir in 1 Tbsp butter and ¼ tsp vanilla.
- Chill: Cover and refrigerate 2 hours until thickened but still pourable.
4. Assemble & Finish (5 minutes)
- Fill shells: Spoon or pipe ganache into cooled tartlet shells, smoothing the top.
- Garnish: Dust with a fine sieve of matcha powder and top each with a small mint sprig or edible flower.
- Serve: Keep chilled until plating; bring to cool‑room temperature for 10 minutes before serving for best flavor.
Expert Tips for Silky Tartlets
- Matcha Quality: Use fresh, high‑quality culinary or ceremonial matcha for vibrant color and flavor.
- Prevent Cracks: Chill ganache until just thick enough—too firm, and spooning may crack shells.
- Shell Crispness: Avoid over‑handling dough; blast‑chill shells after baking to retain crispness.
- Even Dusting: Use a small tea strainer to lightly dust matcha for professional presentation.
- Make‑Ahead: Bake shells up to 2 days ahead; fill ganache 4 hours before serving.
Flavor Variations & Add‑Ins
- Chocolate Swirl: Drizzle melted dark chocolate over the ganache layer for contrast.
- Citrus Twist: Add 1 tsp grated lemon zest to the ganache for bright notes.
- Nut Crunch: Top with finely chopped pistachios or almonds for texture.
- Coconut Matcha: Fold 2 Tbsp toasted coconut into the ganache for extra depth.
- Berry Garnish: Arrange a few fresh raspberries or blueberries atop each cup for color and freshness.
Frequently Asked Questions
Q1: Can I make tartlet shells ahead?
Yes—store cooled, unfilled shells in an airtight container up to 2 days.
Q2: Why is my ganache grainy?
Likely overheated chocolate or undissolved matcha. Use gentle heat and whisk matcha paste thoroughly.
Q3: How do I store leftovers?
Keep filled tartlets covered in the refrigerator up to 2 days; allow 10 minutes at room temperature before serving.
Q4: Can I freeze these tartlets?
Not recommended—ganache texture may change. Freeze just shells and fill fresh.
Q5: Can I use milk chocolate instead of white?
Yes—adjust sugar in ganache to balance sweetness; matcha flavor may be less pronounced.
Conclusion
These Matcha White Chocolate Tartlets offer an artful fusion of creamy ganache, bright tea, and crisp pastry—perfect for special occasions or sophisticated everyday indulgence. Ready to delight guests with these elegant cups? Visit BlessedDish.com for more refined dessert recipes and step‑by‑step guides. If you try this recipe, please leave a ★★★★★ review, share your stunning tartlets on Instagram with #BlessedDish, and subscribe for weekly culinary inspiration delivered straight to your inbox. Savor each green‑hued, chocolatey bite!
