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Matcha Cream Fruit Tart

yield: 1 5 x 14-inch rectangular tart

Special Equipment

  • a fine-mesh sieve
  • a tart pan with a removable bottom (see baker's notes)


For the Matcha Pastry Cream

  • 1/2 cup (3.5 ounces) granulated sugar
  • 1/4 cup (1.25 ounces) all-purpose flour
  • 1/4 teaspoon kosher salt
  • 4 large egg yolks
  • 1 1/2 cups (12 fluid ounces) whole milk
  • 1 teaspoon (around 5 sachets) Pure Leaf Matcha Tea or Pure Leaf Matcha Tea with Ginger
  • 1 teaspoon pure vanilla extract

For the Tart Crust

  • 6 tablespoons (3 ounces) unsalted butter
  • 3 tablespoons water
  • 1 tablespoon grapeseed oil
  • a pinch of kosher salt
  • 1 cup "heaping", (6 ounces) all-purpose flour


  • strawberries
  • red currants
  • peaches
  • other fruit of your choice!


For the Matcha Pastry Cream

  • In a medium bowl, whisk together 1/2 cup granulated sugar, 1/4 cup all-purpose flour, 1/4 teaspoon kosher salt until well combined. Add 4 large egg yolks and continue whisking — this will form a thick, crumbly paste. It's totally okay if the mixture seems dry and clumpy; just make sure that all the ingredients are thoroughly combined.
  • In a medium, heavy-bottomed saucepan, combine 1 1/2 cups whole milk and 1 teaspoon Pure Leaf Matcha Tea. Whisk over medium-low heat until the matcha dissolves into the milk and it turns a pale green color. Matcha is really hard to dissolve, so don't panic if it's taking a longer time than expected for the matcha to incorporate into the milk. Continue whisking until you see wisps of steam, but nothing more — you don't want the mixture to come to a boil.
  • Pour a little of the hot milk and matcha mixture into the sugar and egg mixture (from the 1st step); make sure you keep whisking the sugar and egg mixture as you do so, or the eggs might accidentally cook! Continue pouring the milk slowly, whisking continuously until the two mixtures are thoroughly combined.
  • Once the mixtures are combined, pour everything back into the saucepan. Set the pan back over medium heat and whisk constantly. At first, the pastry cream will look very thin and frothy, but will thicken after a few minutes to a pudding-like texture. Continue whisking until large bubbles start popping on the surface, and immediately remove from heat. Stir in 1 teaspoon pure vanilla extract.
  • Set a fine mesh sieve over the medium bowl and pour the cream into the strainer. Use a heatproof rubber spatula to stir, pushing it through the strainer. This will catch any bits of cooked egg that maybe in your pastry cream.
  • Cover the pastry cream with a piece of plastic wrap pressed right up against the surface of the cream to prevent a skin from forming and transfer to the refrigerator to chill completely. The matcha cream will keep in the refrigerator for up to 1 week.

For the Tart Crust

  • Center a rack in the oven and preheat to 400 (F).
  • In a medium oven safe bowl, combine 6 tablespoons unsalted butter, 3 tablespoons water, 1 tablespoon vegetable oil, 1 tablespoon sugar, and a pinch of salt. And now this is going to sound really weird, but place the bowl in the preheated oven for 15 minutes, until the mixture is boiling and the butter starts browning.
  • After 15 minutes, remove from the oven (but keep the oven on!), and add 1 "heaping" cup of all-purpose flour by quickly spooning in flour in 1 tablespoon sized chunks. Use a heatproof rubber spatula to stir in the flour. As you do this, the mixture is also going to bubble and smoke, but trust the recipe! It works, I promise. The end result is a dough that pulls off the sides of the bowl and looks a little bit like a lump of mashed potatoes.
  • Once the dough is cool enough to touch, transfer the ball of dough into your tart pan. Use the back of your hand to flatten out the dough onto the bottom of the pan, and your fingertips to mold the dough up into the corners and sides of the pan. It's going to feel really greasy and kinda unpleasant, but go with it. Once the tart dough has covered the pan completely, use a fork to poke several holes into the crust.
  • Bake at 400 (F) or until the crust is light brown and starts to appear flaky around 15 minutes. Remove carefully from oven and let rest on a wire rack.


  • Once the tart is at room temperature and the matcha cream has chilled, it's time to assemble the tart. Spoon the matcha cream into the tart shell, using the back of the spoon to spread and swirl the matcha cream evenly across the tart shell. Decorate the matcha cream with fresh fruit and serve immediately.

Pure Leaf Matcha Tea Brewing Instructions for Drinking

  • Bring water to a boil.
  • Empty your matcha satchet into a mug or bowl.
  • Pour just enough water (2 fluid ounces) over the serving of Matcha to blend.
  • Whisk until Matcha is fully dispersed and there is a foamy layer on top.
  • Add remaining water and whisk.