Strawberry Matcha Tart

Strawberries are in season here in Ventura! One way we devour as many strawberries as we can during this season is with our Strawberry Matcha Tart. The mix of these two bright spring flavors just makes us happy!

Matcha sometimes has a controversial flavor. Many people haven't tasted matcha outside a sweetened latte, and the unsweetened taste of matcha can be surprising. Often described as tasting extremely green--like eating grass, pairing it with the sweet flavor of strawberries, elevates the taste of matcha and gives the green flavor a nice balance.

Matcha Powder

When creating this tart, we use a food processor for the crust. But it can easily be mixed by hand, by rubbing the butter into the flour using a fork or your hands. It is important to keep the crust as cold as possible. If it becomes sticky or hard to deal with, it most likely needs to go back into the fridge to chill.

A springform pan with a removable bottom makes it super simple to remove the finished tart and serve it. If you do not have a springform pan, a pie pan will work--or even a small cast iron pan! Don't let a lack of equipment keep you from cooking! Work with what you have--the tart may not look as fancy, but it will certainly taste delicious!

We have been asked about the corn flour called for in this recipe--corn flour also goes by cornstarch.

Both parts of this tart, the crust and creme patissiere can be prepared ahead of time and combined when ready to serve.

Enjoy our taste of spring!