Chocolate Matcha almond Tart

Chocolate Matcha Almond Tart

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Chocolate Matcha almond Tart
This matcha almond tart is easy enough. It won’t demand a lot of cooking skills, but to get yours as perfect as the picture you may want to apply a little tender love and care when you place the almonds on top.

Which reminds me… This matcha almond tart is absolutely lovely. You see a lovely pattern of colors the moment you slice into it. Making this matcha dessert absolutely perfect for dinner parties and get togethers.

Chocolate Matcha Almond Tart

Chocolate Matcha almond Tart

    For the chocolate cookie crust

  • ½ stick of unsalted butter
  • ½ cup of powdered sugar
  • 1 egg yolk
  • ¼ cup of almond flour
  • ⅛ cup of cocoa powder
  • 1 cup of cake flour
  • For the matcha almond cream:

  • ½ stick of unsalted butter
  • ½ cup of powdered sugar
  • 1 egg
  • ¼ cup of almond flour
  • 2 tbsp Epic Matcha green tea powder

    For the chocolate cookie crust

  1. Set out butter and eggs to get them to room temperature.
  2. Combine the dry ingredients until evenly dispersed.
  3. In a separate bowl, beat butter, powdered sugar, and egg yolk together.
  4. Sift dry ingredients into the bowl and fold until mixture becomes crumbly.
  5. Press dough into a ball, but do not knead. Wrap with plastic and let chill in the refrigerator for at least an hour.
  6. Meanwhile, prepare the pan by melting butter and brushing it over the pan’s surface. Use a tea strainer to dust over with flour. Let chill in the refrigerator.
  7. For the matcha almond cream:

  8. Knead butter and powdered sugar together.
  9. Gradually add the egg, mixing thoroughly beforehand. This will stop the mixture from separating.
  10. Once combined, add the dry ingredients and mix evenly. Let chill in the refrigerator for at least an hour.
  11. Bake the almond slices at 230 degrees for 15 minutes.
  12. Take the cream out of the refrigerator and begin prepping the cookie crust.
  13. Assembling the tart:

  14. Line your surface with plastic wrap and place the dough for the cookie crust on top.
  15. Put another piece of plastic wrap over the dough to create a sandwich effect. Roll the dough out until you have a enough to cover the entire dish. You can cut excess dough off after it’s already laid in the pie shell.
  16. Poke holes throughout the dough to aerate.
  17. Pour almond cream into the center and smooth the surface.
  18. Chill in refrigerator and preheat oven to 350 degrees.
  19. Bake for 45 minutes.

If you really want this tart to stick out in a crowd, skip roasting the almonds. They’ll take the color of the Epic Matcha green tea powder as they bake on top of the tart.

Cool the tart in a pan on top of the baking rack. Be careful not to slice too quickly, as the tart will begin to fall apart. If you wait about 10 minutes, the tart will be ready to eat. Many people decide to eat their tart cold. If you want to serve your tart cold, plan to let this matcha almond tart cool in the refrigerator for a few hours.

Our chocolate matcha amandine tart is sweet, sultry, and appeals to your eyes as much as it does to your stomach. To sweeten the experience, serve your matcha almond tart with ceremonial matcha tea and a scoop of ice cream. Let us know how your tart turned out in the comments.

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