Directions
- Preheat your oven to 180°C (350°F). Grease a 23 cm (9-inch) tart pan.
- In a bowl, combine flour and powdered sugar. Cut in the cold butter until the mixture resembles coarse crumbs.
- Add egg yolk and 1 tbsp cold water; mix until the dough comes together. Add more water if necessary.
- Press the dough into the tart pan, covering the bottom and sides evenly. Prick the base with a fork.
- Bake for 15–18 minutes, or until lightly golden. Remove from the oven and let cool completely.
- For the filling, heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
- Pour the hot cream over the chopped white chocolate in a bowl and let sit for 1–2 minutes. Stir until smooth.
- Add matcha powder and vanilla extract, whisking until fully combined. Allow the mixture to cool slightly before pouring into the cooled tart shell.
- Chill the tart in the refrigerator for at least 2 hours until set.
- Arrange the sliced strawberries on top just before serving. Optionally, dust with powdered sugar or decorate with edible flowers.
Recipe Details
Prep Time: 25 minutes
Cook Time: 18 minutes
Chill Time: 2 hours
Total Time: 2 hours 43 minutes
Servings: 8
Difficulty: Medium
Variations & Substitutions
- Fruit Twist: Replace strawberries with raspberries, blueberries, or kiwi slices.
- Chocolate Matcha: Use dark chocolate instead of white chocolate for a deeper flavor.
- Gluten-Free Tart: Use a gluten-free flour blend for the tart shell.
- Vegan Option: Substitute white chocolate and cream with vegan alternatives like coconut cream and dairy-free white chocolate.
Serving Suggestions
The most important part is just ahead — click NEXT »»
