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:
- 1 cup + 2 tablespoons (117g) finely ground almond flour
- ½ cup + 1 tablespoon (60g) Rodelle Organic Baking Cocoa
- ½ cup (60g) gluten-free oat flour
- 2 tablespoons + 1 teaspoon (15g) tapioca flour
- ¼ cup (55g) cane sugar
- 1/4 teaspoon kosher salt
- 7½ tablespoons cold, unsalted butter, cut into ¼-inch cubes
- 1 teaspoon Rodelle Organics Pure Vanilla Extract
- ½ teaspoon Rodelle Organics Chocolate Extract
- 2 ounces bittersweet chocolate, finely chopped, plus more for garnish, if desired
Matcha Cream Filling
- ½ cup + 2 tablespoons cane sugar
- 3½ tablespoons corn starch
- 1 tablespoon high-quality matcha powder (I use Encha Organic Latte Grade matcha
- ¼ teaspoon kosher salt
- 2½ cups whole milk
- ¼ cup + 2 tablespoons heavy whipping cream
Whipping Cream Topping
- 1 cup heavy whipping cream
- ¼ cup powdered sugar, sifted
- 1 teaspoon Rodelle Organics Pure Vanilla Extract
- In the bowl of a stand mixer fitted with the paddle attachment, sift together the almond flour, baking cocoa, oat flour, tapioca flour, sugar, and salt. (Alternatively use a food processor).
- Add the butter cubes and drizzle with vanilla and chocolate extracts.
- With the mixer on medium-low, beat until the dough begins to clump and the butter has been completely combined, about 3-5 minutes. At first it will be very crumbly ,but eventually it will clump together when pinched with your fingers. If using the food processor, pulse until the dough begins to clump together.
- Divide the dough into the bottom of size 4-inch tart pans with a removable bottom. Press the dough evenly into the pan, starting with the sides and then moving to the bottom. Your crust should be between ⅛ and ¼-inch thick with the top edges squared off.
- Prick the bottom all over with a fork, place on a baking sheet, and chill in the fridge until firm, 15-30 minutes.
- Meanwhile, preheat the oven to 375°F.
- When the tart shells are firm, bake on the middle rack for 16-18 minutes, or until it looks firm, but does not yet smell burnt or look too dark.
- Remove from the oven and while the crust is still hot, use the back of a spoon to gently press down on the sides and bottom to help hold it together as it cools. While the crust is still hot, divide the chopped chocolate among the tart shells. Let sit for 2-3 minutes, then use a spoon to swirl the chocolate into the bottom of the shell. Chill while you prepare the filling.
- In a medium saucepan, whisk together the sugar, corn starch, matcha powder, and salt. Whisk in the milk and cream. Over medium heat, cook, whisking constantly, making sure to scrape the edges and bottom of the pot, until it begins to boil (if you stop whisking for a second, you'll see large bubbles pop up). Continue cooking for 1 minute longer just to thicken to the texture of a thin pourable yogurt that coats the back of the spoon (if you cook it too long, it'll set up very gelatinously).
- Remove from heat and strain it through a fine mesh sieve into a heatproof bowl. Press plastic wrap on the surface of the pudding to keep a film from forming and let it cool for 10 minutes.
- Use a ladle to divide the pudding between the tart shells. Chill for at least an hour or up to 2 days in advance.
- Just before serving, whip the cream. In the bowl of a stand mixer with the whisk attachment or a mixing bowl with a hand mixer, whisk the cream until it begins to thicken, but peaks have not formed yet. Add the sifted powdered sugar and vanilla and continue whisking until pillowy soft peaks form.
- Spoon whipped cream over the top of the tarts and sprinkle with chopped chocolate, if desired. Serve immediately or chill for up to two days. The cream is best served immediately but will keep in a pinch!