Description
A delicate and visually stunning Strawberry Matcha Tart featuring a crisp matcha-infused tart crust, rich white chocolate ganache, and fluffy meringue topped with fresh strawberries and a tangy strawberry reduction. Perfect for special occasions or a sophisticated dessert treat.
Ingredients
Scale
Tart Crust
- 1/2 lb all-purpose flour (225g)
- 1/2 cup unsalted butter (113g, cool & cubed)
- 80 g confectioners sugar
- 3 egg yolks
- 1 tsp vanilla extract (5mL)
- ¼ tsp salt (1g)
- 1 tsp matcha powder
White Chocolate Ganache
- 1 cup white chocolate chips (200g)
- 1/2 cup heavy cream (110g, heated)
Meringue
- 2 egg whites at room temperature
- 3/4 cups granulated sugar (300g)
- 1 cup unsalted butter (452g, room temperature)
- 1 pinch kosher salt
Topping and Garnish
- 8 strawberries (hulled and sliced)
- 1 tbsp lemon juice (15mL)
- 1/4 cup sugar
- 1 tbsp light corn syrup
- 1/4 cup powdered sugar (for mascarpone sweetness)
- 8 oz mascarpone cheese (room temperature)
- 1/4 cup strawberry reduction
- 1/2 cup white candy melts
- 2 tbsp powdered strawberries
- 2 tbsp matcha powder
Instructions
- Prepare Tart Dough: Cream together confectioners’ sugar and cubed butter until fluffy using a mixer. Add egg yolks and vanilla extract and mix well until fully combined.
- Incorporate Dry Ingredients: In a separate bowl, sift together the all-purpose flour, salt, and matcha powder. Gradually add this dry mixture to the wet ingredients to form a cohesive dough. Wrap the dough and chill for 30 minutes to firm up.
- Bake the Tart Shell: Preheat the oven to 350°F (175°C). Roll out the chilled dough into a tart pan, pressing evenly to form the base and edges. Bake in the oven for about 19 minutes or until the crust turns golden brown. Remove and let cool completely.
- Make White Chocolate Ganache: Heat the heavy cream until hot but not boiling. Pour the hot cream over the white chocolate chips in a bowl and stir gently until the chocolate has fully melted and the ganache is smooth.
- Prepare Meringue: Whip the egg whites to soft peaks. Gradually add granulated sugar while continuing to whip until stiff peaks form. Then, incorporate room temperature butter and a pinch of kosher salt until the meringue is smooth and glossy.
- Assemble Tart: Spread the white chocolate ganache evenly over the cooled tart shell. Carefully spoon or pipe the meringue over the ganache layer. Arrange sliced strawberries on top of the meringue as garnish.
- Drizzle Strawberry Reduction: Drizzle the prepared strawberry reduction over the strawberries and meringue for an extra burst of flavor and visual appeal.
Notes
- Ensure butter is cool and cubed for easier creaming in the dough preparation.
- Chill the dough well before rolling to avoid shrinking during baking.
- Use room temperature egg whites for the best meringue volume.
- Strawberry reduction can be homemade by simmering strawberries with sugar and lemon juice until thickened.
- Allow tart to cool completely before spreading ganache to prevent melting.
- This tart is best served the same day to enjoy the fresh texture of the meringue and strawberries.
