Matcha White Chocolate Tartlets – Recipe

I've been meaning to make matcha white chocolate tartlets for a while, but never got around to it. Since I was really short on time last weekend, I decided to forgo pastry-making and whip some easy ones up with premade tartlet cases. The matcha ganache itself takes minutes to make and pour into the cases: super easy.


100g white chocolate
80ml milk
1 tbsp unsalted butter
2 tsp matcha
Pinch of salt
18–20 tiny tartlet cases


1. Break up the white chocolate in a heatproof bowl and set aside.

2. In a small saucepan, make a smooth paste with the matcha powder and a little of the milk, and whisk the rest of the milk in to avoid lumps. Add the butter and salt and bring to a boil: as soon as it boils, take off the heat and pour into the chocolate, whisking gently until the chocolate is melted and the ganache is smooth.

3. Pass through a sieve if you still have matcha bits, and leave to cool for 5 minutes. Pour into the tartlet cases and chill in the fridge for at least four hours until set.

That's literally it! A part of me thinks these would look great on the Christmas dinner table. (Another part of me tells me to shut up because it's only September.)

Have fun, and enjoy.


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