Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/4 cup matcha powder (culinary grade)
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1-2 tbsp ice water
- 1/2 cup heavy cream
- 2 tbsp granulated sugar (for filling)
- 1 tsp vanilla extract
- 1 tbsp matcha powder (for filling)
- 1 tsp lemon juice
- 6 red cherries, pitted and halved
Instructions
- Whisk flour, matcha powder, and sugar. Cut in butter until coarse crumbs form. Add egg yolk and 1 tbsp ice water; mix until dough forms. Wrap and chill 30 minutes.
- Preheat oven to 350°F (175°C). Roll dough over 3 circles, triangles, and squares. Press into mini tart pans (6 total). Bake 12–14 minutes. Cool.
- Blitz cream, sugar, matcha, vanilla, and lemon juice. Strain. Pour into cooled shells. Bake 15–18 minutes until set. Cool, then chill 1 hour.
- Top each tart with a cherry half. Dust with matcha. Serve chilled.
Notes
- Use ceremonial matcha for best color and flavor if serving for special occasions.
- Keep dough cold to prevent cracking during baking.
- Storage: Refrigerate up to 3 days; freeze shells up to 1 month.
- Prep Time: 20 min
- Cook Time: 30 min
- Method: Baking
- Cuisine: Korean Fusion
Nutrition
- Serving Size: 1 tart
- Calories: 178 Kcal
- Sugar: 9g
- Sodium: 28mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 38mg
