Mini Matcha Tarts with White Chocolate Ganache
Delicate mini tart shells filled with a fragrant matcha custard and topped with smooth white chocolate ganache. This japanese-inspired desserts ready in about 60 minutes layers all-purpose flour, powdered sugar, cold cubed 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.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup cold cubed unsalted butter
- 1 large egg yolk
- 2 tsp matcha powder
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- 3/4 cup white chocolate chips
- 1/3 cup heavy cream
Instructions
- 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.
- 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.
- 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.
- Step 4: Bake tart shells for 12-15 minutes until lightly golden. Cool completely.
- Step 5: In a saucepan, whisk 2 tsp matcha powder with 1/4 cup granulated sugar and 2 tbsp cornstarch.
- 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.
- Step 7: Pour matcha custard into cooled tart shells and chill for 1 hour until set.
- 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.
- Step 9: Spoon or pipe white chocolate ganache over chilled matcha custard tarts and refrigerate another 30 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mini Matcha Tarts with White Chocolate Ganache take to make?
Total time is about 60 minutes (45 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Mini Matcha Tarts with White Chocolate Ganache?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Mini Matcha Tarts with White Chocolate Ganache?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mini Matcha Tarts with White Chocolate Ganache for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mini Matcha Tarts with White Chocolate Ganache?
Japanese desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
