Prep Time: 30 min Bake Time: 40 mins Total Time: 1 hour 10 mins Makes: One 7-inch tart
85g unsalted butter, softened
60g powdered sugar
1 egg yolk, room temperature
1/2 tsp vanilla extract
175g all-purpose flour
240g cream cheese
140g heavy cream
120g powdered sugar
1 tsp matcha powder
1/2 tbsp cornstarch
1/4 tsp vanilla extract
1 egg yolk + 1 tbsp water for egg wash
In a medium bowl, cream together softened butter and powdered sugar with a spatula or hand mixer until smooth. Add the egg yolk and vanilla extract and mix until combined.
Mix in the flour until the dough becomes smooth and no pockets of dry flour remain.
Form the dough into a flattened disc and wrap in plastic wrap. Chill in the fridge for at least 1 hour or overnight. When ready to use, let the dough sit at room temperature for 10 minutes.
Roll dough out to about ¼ inch thick and 1-2 inches larger than your tart pan.
Press the dough into all the ridges of the tart pan and trim off excess. Keep chilled in the fridge while you prepare the filling.
Preheat oven to 300°F.
In a small pot, heat cream cheese and heavy cream on low-medium heat. Whisk until all the cream cheese has melted and no lumps remain.
With a fine mesh sieve, sift powdered sugar, matcha powder, and cornstarch into the cheese mixture and whisk until smooth.
While constantly whisking, add in the egg and vanilla extract. Keep whisking until the mixture is thickens to a custard consistency.
Pour the filling into the tart shell and smooth the top with a spatula.
Whisk together the egg yolk and water to create an egg wash and gently brush the crust and surface of the filling.
Bake the tart for 30-35 minutes or until the centre of the tart has set. Increase temperature to 400°F and bake for an additional 3-5 minutes until crust is golden brown.
Let the tart cool completely on a wire rack before releasing from the tart pan.
Optional: Pipe whipped cream and matcha whipped cream on top if desired.
GAIL NG Food Photographer & Blogger
Gail is a food photographer and blogger in Vancouver with an infinity for desserts. Her blog, Teak & Thyme, which launched Summer 2018, chronicles her foodie travel guides, weekend baking, and other sweet recipes. Her photography passion began much earlier than that, as a creative calling throughout university that eventually merged with her love of food.