Matcha Tart Recipe | 抹茶タルト

Make the Pâte sucrée by creaming butter and powdered sugar, then adding almond powder, flour, egg yolk, milk, and salt. Chill the dough and then roll it out to fit a tart pan.

Prepare the Dacquoise by whipping egg whites and gradually adding sugar, then folding in almond powder, flour, powdered sugar, matcha, and salt. Bake until set and golden.

Make the Matcha custard by heating cream and sugar, then whisking in egg yolks and gelatine. Fold in mascarpone and matcha once cooled.

For the white chocolate whipped ganache, melt white chocolate and mix with whipped cream, mascarpone, and vanilla. Optionally add gelatine for stability.

Prepare the glaze by melting white chocolate with grapeseed oil and matcha.

Assemble the tart by layering the Dacquoise, custard, and ganache, then finish with the glaze.

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