These Matcha Strawberry Tarts are a delightful combination of earthy matcha and sweet, juicy strawberries, all nestled in a crisp, buttery tart shell. Topped with a silky-smooth matcha pastry cream and finished with a stunning ruffled border, theyโre as beautiful as they are delicious. Whether you’re a matcha lover or simply looking for an elegant dessert to impress, this recipe is sure to become a favourite!
The Story Behind My Matcha Strawberry Tarts
These Matcha Strawberry Tarts is more than just a beautiful dessertโit’s a reflection of my love for blending flavours and creating treats that feel both indulgent and comforting. The inspiration came from my first taste of matcha in a cozy little cafรฉ, where its earthy, slightly bitter notes intrigued me. Pairing it with sweet, juicy strawberries felt like the perfect balance, bringing together bold flavors with a touch of elegance.
Every bite of this tart reminds me of that first experienceโrich, creamy matcha pastry cream nestled in a crisp tart shell, topped with fresh strawberries for a burst of sweetness. Whether you’re a matcha lover or just looking to try something new, this tart is a delightful way to enjoy the harmony of flavours and textures in every bite.
What Is Matcha Powder?
Matcha powder is a finely ground green tea powder made from shade-grown tea leaves. It has a vibrant green colour, earthy flavour, and a subtle sweetness with a slight bitterness. Rich in antioxidants, matcha is a popular ingredient in desserts, drinks, and more.
Ready to Fall in Love with Matcha?
If you havenโt tried matcha before, this Matcha Strawberry Tart recipe is a perfect introduction. The creamy pastry cream balances the earthy notes of matcha with the sweetness of strawberries, creating a delightful flavour experience. Itโs a great way to explore matcha in a dessert thatโs both approachable and delicious!
Why you’ll love this matcha strawberry tart recipe
- Buttery Crisp Tart Shell โ A delicate, crisp pastry that complements the creamy filling perfectly.
- Silky Matcha Pastry Cream โ A dreamy treat for matcha lovers! Smooth, velvety, and full of matcha goodness, perfectly balanced with the sweetness of fresh strawberries.
- Easy to Follow โ Step-by-step instructions make it achievable for all skill levels.
- Visually Stunning โ A show stopping dessert with an elegant ruffled border and vibrant colours that will wow family and friends.
- Great for Any Occasion โ Whether it’s a celebration, afternoon tea, or a special treat, these tarts are make-ahead friendly for stress-free assembly.
My go-to favourite
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Buy Now โIngredients in this matcha strawberry tart recipe
Ingredients you’ll need for the pastry tart shells
At a glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.
- All-Purpose Flour โ The foundation of the tart shell, providing structure and a delicate crumb.
- Icing Sugar โ Adds sweetness while keeping the texture tender and smooth, as it blends more easily than granulated sugar. I didnโt sift the icing sugar because itโs already fine and blends smoothly without any issue.
- Salt โ Enhances the overall flavour by balancing the sweetness and bringing out the buttery richness.
- Vanilla Extract โ Infuses a warm, aromatic flavour that complements the matcha and strawberry beautifully.
- Beaten Eggs โ Helps bind the dough together, adding richness and contributing to a crisp yet tender texture. I use an egg which is around 55 g without shell in this recipe.
Ingredients you’ll need for the matcha pastry cream
At a glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.
- Egg yolks โ Add richness and help thicken the cream for a smooth, custard-like texture.
- Milk โ Provides a creamy base and ensures a luscious consistency.
- Double cream โ Adds richness and a velvety mouthfeel to the pastry cream.
- Butter โ Enhances the silkiness and gives the cream a luxurious finish.
- Caster sugar โ Sweetens the cream while maintaining a fine texture that dissolves easily.
- Cornflour โ Acts as a thickening agent, helping the cream achieve the perfect consistency.
- Matcha powder โ The star ingredient, bringing its earthy, slightly bitter flavour and vibrant green colour.
Tips for making the BEST matcha strawberry tarts
For the Tart Shells:
- Chill the dough โ Refrigerate the dough before rolling to prevent shrinkage during baking.
- Roll evenly โ Ensure an even thickness for consistent baking and a uniform texture.
- Prick the tart shells โ Poke small holes in the base to prevent puffing during baking.
- Cool completely โ Let the tart shells cool in the tins to avoid breaking when unmolding.
- Donโt overwork the dough โ Handle it gently to maintain a tender, crisp texture.
For the Matcha Pastry Cream:
- Sift the matcha powder โ Prevent clumps for a smooth, even mixture.
- Temper the eggs โ Gradually add the warm milk mixture to prevent scrambling.
- Whisk constantly โ Stir continuously while cooking to achieve a silky texture without lumps.
- Cover with cling film โ Place it directly on the surface to prevent a skin from forming.
- Chill thoroughly โ Ensure itโs fully cooled before piping for the best consistency.
Check out the video tutorial
Pin this matcha strawberry tarts recipe for later
Recipe Frequently Asked Questions
Yes! You can bake the tart shells ahead of time and store them in an airtight container at room temperature for up to 2 days. You can also freeze them for longer storage.
Lumps can form if the egg mixture is not tempered properly or if the cream isn’t whisked constantly while cooking. To fix it, pass the pastry cream through a fine sieve to smooth it out.
Once assembled, the tarts are best enjoyed within 1-2 days. Store them in the fridge to keep the pastry cream fresh.
Overworking the dough or baking too long can lead to hard tart shells. Try handling the dough gently and reducing the baking time slightly next time.
While using a piping bag ensures even distribution and a professional finish, you can also spoon the pastry cream into the tart shells if preferred.
You can substitute with honey, a simple sugar syrup, or another fruit jam thinned with a little water.
More recipes you might like
Be sure to check out these recipes:
- Lemon curd tart with fresh berries
- Black sesame pastry sticks
- Pastรฉis de Nata ~ Portuguese custard tarts
Let me know if you try out this recipe – tag me on Instagram @bakabeecom or it would be fantastic if you could take a moment to rate this recipe with stars โญ๏ธ or leave me a comment!
Matcha Strawberry Tarts
- Prep Time: 30 mins
- Chill Time: 2 hours
- Cook Time: 40 mins
- Total Time: 3 hours 10 minutes
- Yield: 6 4-inch mini tarts 1x
- Category: Desserts
- Method: Bake
- Cuisine: Western, Asian
Description
These Matcha Strawberry Tarts are a perfect blend of earthy matcha and sweet strawberries in a crisp, buttery shell, topped with silky pastry cream and a stunning ruffled border. A true showstopper for any occasion!
Ingredients
Pastry tart shells
- 200 g all purpose flour
- 60 g icing sugar
- 1/4 teaspoon salt
- 100 g unsalted butter, chilled and diced
- 1 egg, beaten
- 1 teaspoon vanilla extract
Matcha pastry cream
- 200 ml milk
- 60 ml double cream
- 10 g unsalted butter
- 2 egg yolks
- 40 g caster sugar
- 4 teaspoon matcha powder
- 20 g cornflour
Egg wash
- 1 egg white, beaten
Decoration
- a few tablespoons strawberry jam (optional)
- 6 strawberries, sliced
Instructions
Prepare the pastry tart shells
- In a mixing bowl, mix in flour, icing sugar and salt.ย Mix well.ย
- Add in chilled diced butter.ย Use your fingertips to rub the butter into the flour mixture until it has a sand-like texture.
- Beat an egg and mix it with vanilla extract.ย Pour into the flour-butter mixture.ย Mix with a silicone spatula until it turns into a sticky, cohesive dough.ย
- Prepare a sheet of cling film on a work surface.ย Place the dough onto it, flatten it, and wrap it tightly.ย Refrigerate for 30 to 60 minutes or until it is firm.ย ย
- When the dough is firm, cut half of it and re-wrap the remaining half in the cling film, keeping it chilled until needed.ย ย
- Sandwich the half portion of dough between two sheets of cling film.ย Roll it out into 4 mm thickness.ย Feel free to chill the rolled dough into the fridge whenever it goes soft.ย It is much easier to work with when chilled.ย
- Use a cutter which is slightly larger than the size of the tart tin to cut out the pastry tart shell. Peel off the excess dough and re-roll it to make all the tarts.ย
- Place one portion at a time in the centre of a tart tin, using your thumbs to gently press the dough down and towards the edges of the tin to ensure it’s perfectly lined.
- Line the remaining tart tins.ย Once all done, place the tart tins on a baking sheet for easy transferring.ย Chill the pastry tart shells in the fridge for at least 30 minutes to firm up the fat in the mixture.ย ย
- Towards the end of the chilling time, preheat the oven to 160โ fan / 350โ.ย ย
- ย Prick the tart shells using a fork.ย This allows trapped steam to escape during baking, preventing the pastry from bubbling up and creating an uneven base.ย ย
- Line the pastry tarts with parchment paper and weigh them down with baking beans. Blind bake them until they are slightly golden brown.ย This will take around 15 minutes.
- After 15 minutes, take the tarts out of the oven and carefully lift up the parchment paper to remove the baking beans. Return the tarts to the oven and bake for another 5 minutes, or until they turn a golden brown. Remove them from the oven.
- Brush a very thin layer of egg white over the pastry. This acts as a protective barrier, preventing the filling from soaking into the crust.
- To ensure the egg white is safe to eat, return the tart shells to the oven for another minute.
- Once done, allow the tart shells to cool completely in the tins.
- Carefully un-mould the completely cooled tart shells.ย ย
Prepare the matcha pastry cream
- Pour in milk, double cream and butter into a saucepan over medium-low heat.ย Bring to simmer until bubbles form on the sides.ย Remove the saucepan from the heat and let the mixture cool.ย ย
- In a mixing bowl, whisk the egg yolks and sugar vigorously until well combined.
- Sift in matcha powder.ย Then add in cornflour.ย Whisk until everything is incorporated.
- Pour the slightly cooled milk mixture slowly into the matcha mixture.ย Whisk gently until well combined.
- Pour the matcha-infused milk mixture back into the saucepan over medium-low heat.ย Whisk continuously until it thickens to custard-like consistency. It should fall off the whisk in ribbons without being runny or dripping.
- Transfer the matcha pastry cream to a bowl and cover with cling film, placing it directly onto the surface of the cream to prevent a skin from forming.
- Refrigerate for about 2 hours until completely chilled.
- Beat the matcha pastry cream until completely chilled using a handheld mixer on medium-low speed until smooth.
- Transfer into a piping bag for easier decorating.
Prepare the glaze
- Microwave the apricot jam for a few seconds.
- Mix it with about 1 tsp of water.ย Itโs ready to use.
- Strain the jam if you want a smoother texture (optional).
- If the glaze thickens by the time you need it, simply microwave it for a few seconds to liquefy it again.
Assemble the tart
- Spread about a tablespoon of strawberry jam in the centre of the tart shells (this is optional, I enjoy the extra strawberry boost and balance it gives).
- Pipe a layer of matcha pastry cream to fill up the tart.ย Smooth it out to create a flat base, using an offset spatula.
- Pipe a ruffled border using a straight petal tip with the wide side facing down. Place the piping bag at an angle and gently squeeze as you pipe from left to right in a zig-zag pattern.ย When you’re finished, simply stop squeezing the bag and gently pull it away from the tart to complete the border.
- Repeat the same process to create a second ruffle.
- Slice some strawberries and arrange the slices to your artistic liking.
- For the final beautiful finish, brush a thin layer of apricot jam glaze onto the strawberry slices to create that glossy, juicy look.
- Enjoy these sumptuous tarts!
Notes
- This recipe is for six 4-inch tart tins with removable bottoms.
- You can find a video showing how I created these exquisite tarts here.ย
- You can freeze the non-baked tart shells separately for around 1 month prior to use.ย ย
- For the ruffled border, I used a 15 mm straight petal piping tip.ย You can use any size or shape of piping tips to create your own unique style.ย
Nutrition
- Serving Size: 1 tart
- Calories: 201kcal
- Sugar: 12.3g
- Sodium: 1641mg
- Fat: 10g
- Saturated Fat: 0.5g
- Carbohydrates: 15.7g
- Fiber: 0.3g
- Protein: 3g
- Cholesterol: 62mg
Thanks for joining me in the kitchen today. Keep Baking! :))
