Desserts That Look Hard · Japanese
Matcha-White Chocolate Ganache Tarts
Miniature tarts featuring a rich, bittersweet matcha ganache filling held in a buttery shell.
Why This Works
The bitterness of the high-grade matcha perfectly balances the intense sweetness of the white chocolate, creating a refined and complex flavor profile.
The Upgrade
Place a single small raspberry on top of each tart for a pop of color and acid.
Chef's Secret
Michelin TechniqueSift your matcha powder through a fine-mesh strainer before adding it to the cream to avoid any dusty clumps in your final ganache.
Ingredients
Total time including resting: 45 min
Directions
Place white chocolate chips in a heat-proof glass bowl.
Heat heavy cream in a small saucepan until just simmering, then remove from heat.
Whisk the matcha powder into the hot cream until completely dissolved and lump-free.
Pour the matcha cream over the chocolate and let sit for 2 minutes.
Whisk the mixture until silky and emulsified.
Carefully pour the ganache into the pre-made tart shells.
Refrigerate for at least 15 minutes to set before serving.
Wine Pairing
Tokaji Aszú
Dessert Wine
The BottleRoyal Tokaji 5 Puttonyos Aszú
The deep, complex sweetness of Tokaji cuts through the slight bitterness of high-quality matcha. It creates a harmonious finish where the wine’s acidity matches the pastry's butter content.
Member Reviews
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This Matcha-White Chocolate Ganache Tarts came out incredible. The chef's secret tip is worth the price of admission.