Last updated on June 17th, 2019
These mini chocolate matcha cream tarts have a matcha pudding filling inside a rich dark gluten-free cocoa almond cookie crust with a layer of bittersweet chocolate shell between and pillows of vanilla whipped cream on top!
I’m bringing you these chocolate matcha cream tarts as a second Matcha March recipe, this time in collaboration with Rodelle. Keeping with chocolate + matcha theme of last week’s mint chocolate mousse with toasted matcha meringue, these little tarts are pure green matcha magic in a delicate deep dark chocolate cookie shell. Lucas declared this recipe a top contender for best desserts I’ve ever made (this coming from a guy who didn’t really like sweets when I met him!).
These chocolate matcha cream tarts are the first of a year-long recipe and video partnership Alanna and I are working on with Rodelle. A few of the recipes that I developed for Snixy Kitchen in collaboration with Rodelle will live here, but be sure to follow Rodelle’s social channels to catch a new recipe video once a month.
I made these chocolate matcha cream tarts twice in one week and shared them with the neighbors, but forgot to give a PM dessert-eating warning. If you’re a regular matcha drinker or read my ultimate guide to matcha, you already know about matcha’s profound effect on mood and energy. Combining the calm alertness matcha stimulates with the caffeine effect from the chocolate crust, these tarts can add a little pep to your step.
My neighbor sent one mini tart home with her best friend to enjoy one night and the next morning she woke to this text: “I ate part of one of those delicious desserts and woke up at 1:30am in what felt like a cocaine high ready to write my first novel which I have thought about and did start. I never do that….When I win the Pulitzer prize, I will thank Sarah!”
Oops. But also – you’re welcome, Pam?
I’m a dessert fiend, so I’ll happily enjoy these tarts as breakfast or lunch dessert. I have conditioned my body to expect something sweet after every meal. (You too? Good.) For late-night desserts though, I have to restrict myself to just a little sliver of one of these chocolate matcha cream tarts or I’ll be up at 3am organizing my sock drawer.
I don’t even have a sock drawer.
Proceed with caution after 5pm. Unless you’re my husband and can drink an espresso at 11pm and still fall asleep by midnight. If that’s you, then indulge to your heart’s content.
A deep dark chocolate almond oat cookie crust holds a custard pudding-like matcha cream with a thin shell of bittersweet chocolate between. For me, the most addicting part of any good tart lies in the texture and flavor of the crust. This chocolate crust uses Rodelle’s organic dutch-processed baking cocoa for a deep chocolate flavor (read more about my loyalty to this baking cocoa here). When I’m feeling fancy, I add a splash of Rodelle organic chocolate extract to enhance the chocolate notes even further – this is my secret ingredient in all my chocolate desserts and a little goes a long way! Against a nutty almond and oat flour base, the rich baking cocoa shines and complements the matcha filling. A dollop of Rodelle vanilla-laced whipped cream on top softens up the flavors, balancing the rich chocolate and slightly bitter matcha.
Disclosure: Special thanks to Rodelle for sponsoring this post! Find more Rodelle inspiration on Facebook, Instagram, or Pinterest. And thanks to you for supporting the brands that keep Snixy Kitchen cooking!
Gluten-Free Cocoa Crust:
Matcha Cream Filling
Whipping Cream Topping