Matcha Chocolate Tart

A new recipe, but above all a new pairing: today matcha tea meets dark chocolate! I never suspected the two would go so well together. These chocolate and organic matcha tea tartlets were a revelation: so far, this is my favorite recipe!

Par Olivia Patisse · Pastry Chef

19 October, 2018

Rated 4.9/5 from +4000 reviews

A chocolate and matcha tart: cocoa sweet pastry, dark chocolate ganache and premium matcha ganache.
Matcha brings freshness and contrast to the intensity of dark chocolate.
For the ganache, an organic premium matcha tea offers a clean, refined taste.

Tarte au chocolat et thé matcha bio

get the recipe pdf here

New recipe but above all a new pairing: today matcha tea meets dark chocolate! I never suspected the two would go so well together. These chocolate and organic matcha tea tartlets were a revelation: so far, this is my favorite recipe!

Nothing very complicated in the composition, we simply have a very crisp cocoa sweet pastry, a fairly firm dark chocolate ganache and another white chocolate and organic premium matcha tea ganache, this time very melt-in-the-mouth. A more than successful pairing of flavors and textures!

The recipe makes 6 chocolate and organic premium matcha tea tartlets. You will need small 8cm tart rings.

Tarte au chocolat coupée en deux

The cocoa sweet pastry

150g organic soft butter
100g organic icing sugar
30g organic almond powder
15g organic unsweetened cocoa powder
3g organic salt
1 organic whole egg
250g organic T55 flour

Work the soft butter with the icing sugar, add the almond powder, cocoa, salt, then the egg. Finally, incorporate the flour without overworking the dough. Cover with plastic wrap and chill in the fridge for at least one night.

The next day, once the dough has hardened well and is very cold, roll it out to 2-3mm and line the 7cm tartlet rings.

Chill them in the fridge for 30 minutes before baking at 180°C for about 25-30 minutes.

Tartelettes cuite sans garniture superposées

The dark chocolate ganache

65g organic 65% dark chocolate
80g organic heavy cream

Bring the cream to a boil and gradually pour it over the previously melted dark chocolate.

Pour the ganache into the baked tartlet shells and let it set in the fridge for one hour.

Tartelettes cuite sans garniture Couler la ganache dans les fonds de tartelettes cuits

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From a blend created by a tea master

Certified organic

Floral and fruity taste, umami, without bitterness

Rich in antioxidants, which help combat oxidative stress, L-theanine, which promotes better focus and improves mood, and theine, flavonoids, and quinic acid, which improve and support cognitive function

Packaging illustrated by a Japanese tattoo artist

30-Day Quality Guarantee

We are so confident that you will love Matcha KUMIKO that we offer a 30-day money-back guarantee. Simply return your unopened box within 30 days for a full refund.

The organic premium matcha ganache

150g organic white chocolate
150g organic heavy cream
3g organic premium matcha tea

Dilute the matcha in a small amount of cream to obtain a soft paste (this will make it easier to incorporate the matcha without forming lumps).

Bring the cream to a boil and gradually pour it over the melted white chocolate and matcha. Blend the ganache if needed before pouring it into the tartlets over the chocolate ganache, up to the rim.

This white chocolate and matcha ganache requires slow setting, so the tartlets should be left in the fridge for at least 12h before tasting.

couler la ganche au Matcha dans les tartelettes par dessus la ganache chocolat jusqu'à ras-bords