Strawberry Matcha Tart
Matcha sometimes has a controversial flavor. Many people haven't tasted matcha outside a sweetened latte, and the unsweetened taste of matcha can be surprising. Often described as tasting extremely green--like eating grass, pairing it with the sweet flavor of strawberries, elevates the taste of matcha and gives the green flavor a nice balance.
When creating this tart, we use a food processor for the crust. But it can easily be mixed by hand, by rubbing the butter into the flour using a fork or your hands. It is important to keep the crust as cold as possible. If it becomes sticky or hard to deal with, it most likely needs to go back into the fridge to chill.
A springform pan with a removable bottom makes it super simple to remove the finished tart and serve it. If you do not have a springform pan, a pie pan will work--or even a small cast iron pan! Don't let a lack of equipment keep you from cooking! Work with what you have--the tart may not look as fancy, but it will certainly taste delicious!
We have been asked about the corn flour called for in this recipe--corn flour also goes by cornstarch.
Both parts of this tart, the crust and creme patissiere can be prepared ahead of time and combined when ready to serve.
Enjoy our taste of spring!
- 1 3/4 cup Flour
- 2/3 cup Butter (cold)
- 1/4 cup Powdered Sugar
- 1 Egg
- 1-4 tbsp Water (cold)
- 1 cup Whole milk
- 4 Egg Yolks
- 1/2 cup Sugar
- 1/4 Corn flour
- 1 tbsp Vanilla Extract
- 4 tsp Matcha tea powder
- 2 cup Strawberries (sliced)
- Ice bath (for a hot pan)
To create tart shell: In food processor, combine all crust ingrients except water. Pulse until dough looks like wet sand or tapioca pearls. Add water a tablespoon one at a time. Pulse until the dough comes together.
Gater into a ball, and place between plastic wrap. Flatten to palm size. Refrigerate for 15 min.
Preheat oven to 375° F.
Roll out 1/4 inch thick and press into the tart shell. Poke fork holes on the base of shell. Cover with parchment or foil. Fill with weights (beans, rice, etc.).
Bake for 20 minutes.
Remove weights and parchment paper. Bake for 10 more minutes.
Remove from oven and cool.
In a medium bowl mix together corn flour, sugar, vanilla, and matcha.
Add yolks to these dry ingredients. Whisk until well combined and light yellow.
Heat milk until warm but not yet steaming.
When milk is hot, pour it slowly into the yolks while constantly whisking. After completely incorporating milk, return the mixture to the stove on a medium low heat.
Continue stirring until the spoon or whisk leaves a trail. Be careful; once it´s done, it left on the heat to long, it can burn immediately.
Remove from heat and place in an ice bath while whisking until only warm.
Place in a bowl and cover the skin with plastic wrap and put in the fridge for at least 2 hours.
Once chilled, add creme to the tart shell.
Decorate with sliced strawberries.
