Matcha chocolate tart

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A new recipe, but above all a new combination: today, matcha tea meets dark chocolate! I had no idea the two would go so well together. These organic matcha and dark chocolate tartlets were a revelation: so far, they're my favorite recipe!

Nothing too complicated in the composition, just a crispy sweet cocoa paste, a fairly firm dark chocolate ganache, and another ganache made with white chocolate and organic premium matcha, which is very melt-in-the-mouth. A more than successful combination of flavours and textures!

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

Sweet cocoa paste

• 150g organic softened butter
• 100g organic powdered sugar
• 30g of organic almond powder
• 15g of organic unsweetened cocoa powder
• 3g organic salt
• 1 organic whole egg
• 250g organic T55 flour

Cream the softened butter with the powdered sugar, add the almond powder, cocoa, salt, and then the egg. Finally, fold in the flour without overworking the dough. Cover with plastic wrap and refrigerate overnight.

The next day, when the dough has hardened and cooled completely, roll it out to 2-3mm and line the 7cm tartlet rings.

Chill in the refrigerator for 30 minutes before baking at 180°C for approximately 25-30 minutes.

Dark chocolate ganache

• 65g of 65% organic dark chocolate
• 80g organic whole liquid cream

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

Pour the ganache into the baked tart shells and let crystallize for one hour in the refrigerator.

Organic premium matcha ganache

• 150g of organic white chocolate
• 150g organic whole liquid cream
• 3g of organic premium matcha tea

Dilute the matcha in a small quantity of liquid 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. Mix the ganache if necessary before pouring it into the tartlets on top of the chocolate ganache until they are filled to the brim.

This white chocolate matcha ganache requires slow crystallization, which is why the tartlets must be left in the refrigerator for at least 12 hours before the tasting.

Good luck!

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