Soft Set 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.
These little matcha tarts take just moments to make, and are perfect when you need a quick dessert recipe.
For the white chocolate matcha ganache, you just need white chocolate, milk, butter, and matcha. I also add a pinch of salt to balance out the sweetness of the white chocolate and bitterness of the matcha, too.
By using milk instead of cream, the ganache is a little softer when it sets. Not soft enough to be of 'lava' consistency, but not hard and truffle-like.
I found my mini tart cases / tartlet cases at my local supermarket – at the moment Sainsbury's, Waitrose, Marks & Spencer and Ocado stock them. Apparently Asda also sell them, but I haven't seen them on the shelves lately.
You can also watch how I made these on YouTube:
Ready? Let's go.
Ingredients:
100g white chocolate
80ml warm milk
1 tbsp unsalted butter
2 tsp matcha
Pinch of salt
18–20 tiny tartlet cases
Method:
1. Break up the white chocolate in a heatproof bowl and set aside.
2. Whisk the matcha with the hot milk, preferably using a matcha whisk to avoid lumps.
100g white chocolate
80ml warm milk
1 tbsp unsalted butter
2 tsp matcha
Pinch of salt
18–20 tiny tartlet cases
Method:
1. Break up the white chocolate in a heatproof bowl and set aside.
2. Whisk the matcha with the hot milk, preferably using a matcha whisk to avoid lumps.
2. Pour the matcha milk into a small saucepan, and 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. Pour into the tartlet cases and chill in the fridge for at least four hours until set (four hours for lava set and overnight for a firmer set).
That's literally it! If you like, you can dust a little extra matcha over the top, or sprinkle with edible gold stars. Store these in the fridge until you want to serve them, especially on hot days, to keep the ganache from melting.
Have fun, and enjoy.
3. Pour into the tartlet cases and chill in the fridge for at least four hours until set (four hours for lava set and overnight for a firmer set).
That's literally it! If you like, you can dust a little extra matcha over the top, or sprinkle with edible gold stars. Store these in the fridge until you want to serve them, especially on hot days, to keep the ganache from melting.
Have fun, and enjoy.
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