Strawberry Tart with a Matcha Crust
A simple strawberry tart recipe with a matcha flavored crust.
- Prep time
- 1 hr 30 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup + 3 tbsp all purpose flour
- 1 tbsp matcha powder
- ½ cup powdered sugar
- ¼ tsp salt
- ½ cup unsalted butter (cold)
- 1 large egg
- ½ tsp vanilla extract
- ½ cup heavy cream
- 16 oz cream cheese (room temperature)
- ½ cup granulated sugar
- 1 tbsp lemon juice
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1 ½ lb strawberries (thinly sliced)
- 3 tbsp strawberry preserves
- 2 tsp water
Instructions
- 1
Matcha Crust
- 2
Combine all purpose flour, matcha powder, sugar, salt, and butter in a food processor. Pulse until the mixture is fine like sand.
- 3
Add the egg and vanilla extract. Pulse until small chunks appear. Be careful not to over mix. You don’t want to pulse it until a large dough ball forms. A good way to know if it’s done is to press some of the dough between your fingers. If it sticks together, it’s done.
- 4
Empty the dough onto a lightly floured surface. Press the dough together into a dough ball. It should come together easily without sticking to your hands. Flatten slightly with your hands into a disc. Cover with plastic wrap and let it rest in the fridge for 1 hour.
- 5
Lightly flour a flat surface. Roll out the dough into an 11 inch disc. I like to smack the dough a few times with my rolling pin to loosen it up.
- 6
Loosely roll the dough around the rolling pin and drape it over a 9 inch tart pan (preferably with a removable bottom). Lightly press the dough into a 9 inch tart pan. Use a knife to cut off any excess dough. Cover and let it freeze for at least 30 minutes.
- 7
Preheat oven to 375 degrees F.
- 8
Press aluminum foil against the inside of the tart. Make sure the aluminum foil is conformed to the shape of your tart. Pour pie weights/dried beans/dried rice into the center. This will help the crust bake evenly and keep it’s shape.
- 9
Put the tart pan on a baking sheet and bake for 20-25 minutes.
- 10
Cool at room temperature for 30 minutes.
- 11
Filling
- 12
While the crust is cooling, make your filling. Use a hand mixer to whisk heavy cream until stiff peaks.
- 13
In a separate bowl, combine cream cheese and sugar. Whisk until combined. Add lemon juice, lemon zest, and vanilla extract. Whisk until everything is combined.
- 14
Gently fold the whipped cream into the cream cheese mixture from step 1.
- 15
Spoon filling into the tart shell and spread evenly.
- 16
Toppings
- 17
Now it’s time to finish off the tart. Thinly slice strawberries and layer them on top of the filling.
- 18
Combine strawberry preserves and water in a small bowl. Microwave for 20 seconds. Brush over the strawberries and serve!