Matcha Cheese Tart
Today, the MATCHAZUKI page, featuring premium Japanese matcha powder, is excited to share a must-try dessert for cheese lovers – Matcha Cheese Tart. This indulgent treat offers the perfect balance of sweet, creamy cheese and rich green tea flavor. Whether you enjoy it hot, with a lava-like flow of cheese, or chilled for a thick, cheesecake-like texture, this tart is a delightful dessert for any occasion. Best of all, it’s easy to prepare. Let’s dive into the ingredients and the steps to create this delicious tart.
Ingredients
For the Tart Crust:
– 100 grams all-purpose flour
– 60 grams butter (slightly softened)
– 25 grams icing sugar
– 4 grams salt
– ½ egg (beaten; use only half)
– Baking tray or tart pan
– Rolling pin
For the Matcha Cheese Custard:
– 150 grams cream cheese
– 70 grams mascarpone cheese
– 30 grams butter
– 90 grams fresh milk
– 30 grams icing sugar (adjust according to your sweetness preference)
– 10 grams cornstarch
– 1 ½ tablespoons MATCHAZUKI medium-grade matcha powder
– 1 egg (beaten)
– ½ tablespoon lemon juice
– 1 teaspoon salt
Instructions
Tart Crust:
1. Sift the all-purpose flour into a mixing bowl, then add the softened butter. Mix well until combined.
2. Add the icing sugar and salt, then incorporate the egg. Knead until the dough comes together.
3. Wrap the dough in plastic wrap and refrigerate for about 2 hours to allow the butter to set.
Preheat the Oven:
– Preheat your oven to 180°C (350°F).
Prepare the Tart Shell:
1. Remove the dough from the refrigerator and roll it out on a lightly floured surface to a thickness of about 3 mm.
2. Line the tart pan with the dough and gently press into place.
3. Use a fork to prick small holes in the base of the crust to prevent it from puffing up during baking.
4. Bake the crust in the preheated oven for 15-20 minutes or until golden brown.
Matcha Cheese Custard:
1. In a heatproof container (such as a small saucepan or stainless steel bowl), combine the cream cheese, mascarpone cheese, butter, and half of the milk. Mix until well incorporated.
2. Bring a larger saucepan of water to a boil over medium heat. Place the heatproof container over the saucepan, using the double-boiler technique. Stir until the mixture is warm and begins to thicken.
3. In a separate bowl, mix the icing sugar, matcha powder, and cornstarch with the remaining milk. Once well combined, pour this mixture into the cheese mixture.
4. Stir constantly until the custard thickens and becomes smooth. Add the beaten egg, salt, and lemon juice. Continue mixing to prevent the eggs from curdling. Once the custard is thick and no longer runs off the spatula, remove from heat and let cool.
5. Transfer the cooled custard into a piping bag.
Assemble and Bake:
1. Pipe the matcha cheese custard into the prepared tart shell.
2. Bake in the preheated oven at 180°C for about 10 minutes (longer if using a larger tart pan), or until the custard surface is firm and dry to the touch.
Serving:
Matcha Cheese Tart can be enjoyed both hot and cold. When served warm, the custard has a luscious, lava-like texture that oozes out with each bite. Chilled, the tart takes on a firmer, cheesecake-like consistency, offering a rich, creamy experience. Both versions are equally delicious—it’s simply a matter of personal preference!
Conclusion:
This Matcha Cheese Tart brings together the velvety texture of cream cheese and the distinct flavor of premium matcha in a delightful dessert. Whether you prefer it molten and gooey or thick and chilled, this tart is a treat that will leave you craving more. Be sure to let us know which version you love best!
