Super simple French mini tarts with Matcha chocolate ganache! Perfect to have as an afternoon tea this weekend!
Weekend is always a good time for baking especially during this pandemic period, a little treat for yourself to stay at home! You can bake a whole tray of your favourite desserts with a penny rather than spending a fortune to get a tiny piece from the fancy dessert bars. If you are looking for your next dessert recipe, try this Matcha French tart that is simple and delicious.
This beautiful French tarts is make by a crisp buttery pastry and fill with Matcha chocolate ganache then garnish with some blueberries, meringue and marshmallows! What could you ask for more! This recipe is made by 3 separate portions, the tart shells, ganache filling and the topping! It is simple and the results are worthwhile!
This recipe can make 4 mini size tarts of 10cm*2cm. Simply multiple the ingredients if you are making a standard size tart of 23cm in size. What you need in the recipe are outlines below:
Tart shells
- Flour (whether it is all purpose or gluten free)
- butter (can substitute with vegan butter)
- water
- salt
Matcha chocolate ganache
- heavy cream (can substitute with coconut cream for vegan)
- white chocolate melt
- Matcha powder
Toppings of your choice. I’m adding meringue as on of the topping as I have stored some homemade French meringue from my previous baking. This goodies can last for a good 3 weeks storing in an airtight container. Separate recipe will be upload in my blog!
Recipe
| Preparation Time: 30 minutes | Cooking Time: 25 minutes | Serve: 4 |
|---|---|---|
| Ingredients: A:Tart Shells – 1 cup all purpose flour – 80g butter – 3 tbsp water – pinch of salt | B: Matcha chocolate ganache – 100g heavy cream – 1 tsp Matcha powder – 1/4 cup white chocolate melt | C: Topping – fresh blueberries – French meringue – marshmallow – chocolate garnishes |
Instructions:
- Preheat oven to 180 C.
- In a small pot, add butter, water and salt, turn on medium heat stir until butter is melted. Add in flour and stir until mixture is combined. Transfer dough to a bowl to cool down.
- When dough is warm to touch, divide dough to 4 portions and place each dough in the tart molds, press dough down evenly using your fingers. Start by pressing from the side then slowly towards the middle.
- Pierce the bottom with a fork then bake in oven for 15 minutes or until it is golden brown.
- Transfer to a cooling down and lets cool down completely before filling.
- For the Matcha ganache, Heat the cream until it just boil, turn off heat and add in Matcha powder do a quick stir until it well combined then add in white chocolate melt and continue stir until it creamy and all chocolate melted.
- Pour ganache over cooled tarts and lets sit in the refrigerator for an hour or overnight. Top with toppings and enjoy!
Thanks for stopping by!
Did you make this recipe? I’d love to hear how it went in the comments below. Snap a photo and tag @dreamtocookblog with #dreamtocook❤ if you have an Instagram account. I love seeing your creations!
MADE THIS RECIPE AND LOVE IT?
Thanks for stopping by!
Did you make this recipe? I’d love to hear how it went in the comments below. Snap a photo and tag @dreamtocookblog with #dreamtocook❤ if you have an Instagram account. I love seeing your creations!
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