Matcha Custard Tart

A silky matcha custard tart with a crisp brown butter pressed base, finished with a delicate matcha ganache and fine matcha pâte sucrée crumb. Earthy, creamy, and beautifully balanced, with a luxurious melt-in-the-mouth texture.

Matcha has always been one of my favorite ingredients to work with. When used thoughtfully, it brings a delicate bitterness and fresh grassy aroma that balances richness without overwhelming the palate. And of course, its vibrant green color is always a feast for the eyes.

This recipe is the matcha version of my popular vanilla caramel custard tart. The buttery brown butter base provides a crisp contrast to the impossibly smooth custard, while a thin layer of matcha ganache adds another touch of silkiness and enhances the matcha flavor.

I recently made a version of this custard tart for a custom VIP gift box, and it travelled very well. For gifting or transport, I recommend wrapping each tart with an acetate strip after cutting, then placing it on a rectangle cake board brushed with a very small amount of neutral glaze. This helps keep the tart secure during transport, while the acetate protects the sides from drying out.

You can simply finish the tart with a dusting of matcha powder if you prefer, but I opted for a fine matcha pâte sucrée crumb instead. It stays crisp and vibrant for longer, making it a more practical finish while adding a delicate sandy texture to each bite.

As with any matcha dessert, the quality of the matcha makes a noticeable difference. I recommend using the best matcha you can find—ideally a high-quality ceremonial grade or premium culinary-grade matcha with a vibrant green color. It will give the tart a cleaner matcha taste, a more beautiful finish, and ultimately elevate the entire dessert.

I hope you enjoy this matcha twist on my custard tart💚

Recipe for a 20cm x 5cm square ring mold.