Indulgent Chocolate Matcha Cream Tart

Feeling brave? Check out our Chocolate Matcha Cream Tart. If there’s one way to describe it’s definitely indulgent. Filled with a rich and creamy matching pudding filling side a crispy gluten-free cocoa almond cookie tart and topped with a layer of dark chocolate and fluffy clouds of vanilla whipped cream.

Recipe

Cocoa Crust (Gluten-Free)

• 1 cup + 2 tablespoons of finely ground almond flour
• ½ cup + 1 tablespoon of baking cocoa
• ½ cup of gluten-free oat flour
• 2 tablespoons + 1 teaspoon of tapioca flour
• ½ cup of granulated sugar
• ¼ teaspoon of kosher salt
• 7 ½ teaspoons of unsalted, butter (softened)
• 1 teaspoon of vanilla extract
• 2 ounces dark chocolate, finely chopped (leave a small handful for garnish)

Matcha Cream Filling

• ½ cup + 2 tablespoons of granulated sugar
• 3 ½ tablespoons of corn starch
• 1 tablespoon of culinary-grade matcha power
• ¼ teaspoon kosher salt
• 2 ½ cups of whole milk
• ¼ cup + 2 tablespoons of heavy whipping cream

 Whipping Cream Topping

• 1 cup of heavy whipping cream
• ¼ cup of powdered sugar sifted (optional)
• 1 teaspoon of vanilla extract (optional)

Directions

Cocoa Crust

1. Set up your cake mixer (you can also use a food processor). Sift together the almond flour, baking cocoa, oat four, tapioca flour, sugar and salt.
2. Add butter, vanilla and chocolate extracts.
3. Set the mixer on medium-low and beat until the ingredients combine to make a dough. At first glance, it will look crumbly, but it should clump together between your fingers.
4. Roll out the dough and place it evenly into a pan with a removable bottom. The top edges should be squared off.
5. Using a fork, prick the bottom of the pastry, cover and chill in the fridge until firm for 20 minutes.
6. Preheat the oven to 375 F. When the tart shell is firm, bake in the middle rack for 15 minutes.
7. Remove tart shell from the oven and place on a cooling rack. While the crust is still hot, gently remove the shell from the pan and add chopped chocolate on top allowing it to melt. After it’s cool, place the tart in the fridge.

Matcha Cream Filling

1. In a medium saucepan, whisk together the sugar, corn starch, matcha powder, and salt.
2. Add the milk and cream. Over medium heat, cook the mixture whisking constantly. Cook for 1 minute longer to thicken the texture.
3. Remove from heat and strain through a fine-mesh sieve into a bowl. Press plastic wrap on the surface of the pudding to keep a film from forming. Allow to cool down for 10 minutes.
4. Bring out the tart shells from the fridge and ladle out the pudding mixture. Chill for at least an hour.
5. Just before serving, whip the cream and sprinkle chopped up chocolate on top!