Matcha Fruit Tart

If you are a matcha lover, this Matcha Fruit Tart recipe is for you! The creamy and fragrant matcha flavored custard combined with the sweet and tart fruit make it the best combination for any girl’s night, date night, Valentine’s Day, or birthday. This is definitely a crowd-pleaser that will win the hearts of many so make sure to surprise your friends and family at your next gathering!

This is my take on the classic fruit tart with a little twist that I made to celebrate Galentine’s Day. Even though love should be celebrated every day, it’s nice to take a break to remind ourselves that we are loved and to also take the time to express our love. It also gives me an excuse to indulge in some delicious sweets like this Matcha Fruit Tart 🙂

Types of Matcha

There are many different variations of tarts ranging from fruit tart, egg tart, sweet tarts, savory tarts and everything else in between. Just as there are many types of tarts, there are many brands and types of matcha. The most popular grades of matcha are culinary and ceremonial grade matcha.

The popularity of matcha has been on the rise the past decade, and you can now find matcha at almost any grocery store. I’ve recently even spotted a big bag at Costco! But with so many different brands, how do we know what’s good? As with many things, a lot has to do with personal preference, but I will give you a quick overview of the different grades and my personal favorites.

The two most common grades are ceremonial and culinary grade matcha. The difference is in the flavor, texture, harvesting process, part of the plant being used, color, etc. I use Ceremonial grade matcha in my matcha latte every day and use Culinary grade matcha for cooking and baking desserts like this one today. Ceremonial grade matcha costs more but is less bitter and has a smoother texture than Culinary grade so it is perfect for drinking. My two favorite brands are Maeda-en (easy to find at grocery stores) and Ippodo. I am linking the Culinary matcha from Maeda-en and the Ceremonial grade matcha from Ippodo.

Ceremonial grade matcha

• Highest grade
• Top part of the plant being used (softer and vibrant in color)
• Smooth texture
• Less bitter
• More fragrant and flavorful
• Most expensive
• Great for drinking

Culinary grade matcha

• Cheapest matcha
• More course due to use of different part of plant (lower half)
• Best for cooking, baking, smoothies

Tips on making the PERFECT CRUST

For this crust, combine butter, sugar, and vanilla extract until smooth. Then add in egg yolks and mix until creamy. The key point is making sure the egg mixture is smooth and creamy before adding the flour. This will make sure the crust bakes evenly and won’t puff up so much in the oven. Then using a ramekin or pie mold, press and flatten the dough into the mold to shape (about 1-2 cm thickness). The dish I am using is 5in diameter and 1in height.

Before baking, make sure to chill the crust in the refrigerator OR if you’re in a rush chill it in the freezer (but don’t leave until it freezes). Bake for 12 minutes at 320F or until you see a slight golden rim along the edge of the tart.

Tips on making the CUSTARD FILLING 

I had to test out this custard 4 times to get it right. Here’s what I learned:

• Cream the egg yolks and sugar really well. I used a hand mixer.
• Make sure to incorporate the milk mixture slowly into the egg mixture (in increments of 4-5 times). You don’t want to mix it all at once because the egg mixture will cook fast and unevenly.
• When you put the custard on the heat, make sure you stir vigorously. The bottom will cook faster if you do not stir and it will end up lumpy.
• This will take time and patience! It will seem like your custard is not cooking, but trust me once it heats up, it will cook super fast.
• Sometimes you might have to take it off the heat to stir if you think the bottom is cooking up too fast
• Cool in the fridge to help it set

INGREDIENTS

CRUST

• 1 1/4 cup Flour
• 5 tbsp Butter
• 2 Egg yolks
• 1/2 cup Sugar
• 1 tsp Vanilla Extract

MATCHA CUSTARD

• 1/3 cup Milk
• 1/3 cup Heavy cream
• 2 Egg yolks
• 1 tbsp Corn starch 1 tbsp + 1 tsp corn starch to be exact
• 1/4 cup Sugar
• 1 tsp Matcha
• 1 tsp Vanilla extract

INSTRUCTIONS

CRUST

• Combine butter, sugar, and vanilla extract until smooth
• Add in egg yolks and mix until creamy 
• Then, add in flour 
• Using a ramekin or pie mold, press and flatten the dough into the mold to shape. About 1-2 cm thickness. The mold I am using is 5in in diameter and 1in height.
• Chill in the refrigerator for 20 minutes or freezer for a few minutes. You don’t want the crust to be frozen, just enough to chill it. 
• Bake for 12 minutes at 320F
• Keep in fridge to cool before filling with custard

CUSTARD FILLING 

• In a saucepan, heat milk and heavy cream until a slight boil and turn off the heat
• In a separate bowl, combine egg yolks, sugar, vanilla extract and whisk until creamy and fluffy 
• Add in cornstarch and matcha and whisk until combined. Make sure there aren’t any clumps.
• In small increments, add in 1/4 at a time of the hot milk mixture in the egg mixture and whisk. You want to slowly add in as you whisk so you don’t cook the egg yolk mixture all at once because that can lead to clumping 
• Once the egg and milk mixture is combined, pour the mixture into the saucepan and turn on the stove to low heat. Continue to mix thoroughly to prevent uneven cooking. 
• Slowly, the mixture should start to thicken up.
• Remove from heat, place in bowl, and into the fridge to cool.

TO ASSEMBLE 

• Using a spoon or piping bag, place custard into the pie crust 
• Top with fresh fruits of choice. Get creative, fun, and colorful! 
• Optional but you can top it off with powdered sugar 
• Serve and enjoy!

@tiffoodss

Happy Love Day 🍓🫐🍵 #fruittart #matcha #valentinesday #loveday #homemadefood

♬ Stories 2 – Danilo Stankovic