Mini Matcha Tarts with White Chocolate Ganache

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Delicate mini tart shells filled with a fragrant matcha custard and topped with smooth white chocolate ganache. This Japanese-inspired recipe, ready in about 60 minutes, layers all-purpose flour, powdered sugar, unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 15 min Serves 8 Japanese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. In a food processor, pulse 1 1/4 cups all-purpose flour with 1/4 cup powdered sugar and 1/2 cup cold cubed unsalted butter until mixture resembles coarse crumbs.
  2. Step 2: Add 1 large egg yolk and pulse until dough forms a ball. Press dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
  3. Step 3: Roll out chilled dough on a floured surface to 1/8-inch thickness. Cut into 3-inch circles and press into mini tart pans.
  4. Step 4: Bake tart shells for 12-15 minutes until lightly golden. Cool completely.
  5. Step 5: In a saucepan, whisk 2 tsp matcha powder with 1/4 cup granulated sugar and 2 tbsp cornstarch.
  6. Step 6: Gradually whisk in 1 cup whole milk and cook over medium heat, stirring constantly until thickened and starting to bubble. Remove from heat and let cool slightly.
  7. Step 7: Pour matcha custard into cooled tart shells and chill for 1 hour until set.
  8. Step 8: For ganache, heat 1/3 cup heavy cream until just simmering and pour over 3/4 cup white chocolate chips. Let sit 2 minutes then stir until smooth.
  9. Step 9: Spoon or pipe white chocolate ganache over chilled matcha custard tarts and refrigerate another 30 minutes before serving.

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