Red, White And Green Tart


Created by Sarah Tibbetts

Category: Cakes and Tarts
Difficulty: Medium
Calculated for (1) 9.5” round tart pan


Shortbread Crust:
2 ¾ cups shortbread cookies
1 Tbsp sugar
6 Tbsp butter, (melted)

Matcha White Chocolate Cremeux:
½ cup + 1 Tbsp cream
½ cup milk
3 each egg yolks
⅛ cup sugar

1 cup custard
1 cup Ivoire 35% white Chocolate 
½ tsp matcha powder**
½ tsp gelatin powder(Knox)
½ Tbsp water, (cold)

Mint Cream/Garnish:
1 cup heavy cream
¼ cup fresh mint leaves
powdered sugar
As Needed fresh strawberries

*Chop chocolate before measuring

**Chef’s note: culinary grade or ceremonial grade matcha green tea powder is best for this recipe.



Shortbread Crust:

  • Place the cookies in a gallon freezer bag. Crush with a rolling pin until fine, uniform crumbs have formed.
  • Pour into a bowl and add the sugar and melted butter. The mixture should have the consistency of wet sand.
  • Butter a 9.5” round fluted edge tart pan (with removable bottom) and firmly press the crust mixture into pan, pressing evenly on the bottom and up the sides of the pan.
  • Bake at 177ºF (350ºC) for 10-12 minutes. Cool completely before filling.


Matcha White Chocolate Cremeux:

  • Sprinkle the powdered gelatin over the cold water and set aside to bloom (minimum 3 minutes).
  • Combine the cream and milk in a pot and bring to a boil. In a bowl, combine the egg yolks and sugar. Whisk well.
  • Reduce the heat of the cream/milk mixture. Add a small amount of the liquid into the egg yolks and sugar. Mix well and repeat.
  • Pour the contents of the bowl into the pot and cook over low/medium heat, stirring constantly with a spatula.
  • Cook until the mixture is thickened and coats the back of the spatula. Remove from heat and strain.
  • Scale the custard and add the bloom gelatin. Mix until completely melted and set aside.
  • Melt the Waïna 35% white chocolate in a microwave safe bowl in 30 second increments until completely melted.
  • Whisk in the matcha powder slowly (some small lumps may remain which is fine). Slowly pour the hot custard over the matcha/white chocolate in several additions, mix well before adding more.
  • Once all the liquid is incorporated, use a hand held immersion blender to finish. Cool slightly before pouring into tart shell.


Mint Cream/Garnish:

  • Bring the cream to boil.
  • Add the mint leaves and infuse for 10-15 minutes. Remove leaves (or keep in longer for stronger flavor) and refrigerate the cream overnight.
  • Whip the next day to medium/stiff peaks with powdered sugar to desired sweetness.


Assembly And Finishing:

  • Whip chilled mint cream with powdered sugar to taste.
  • Place in a piping bag and cut the bag tip on a slight angle.
  • Pipe the cream on one side of the tart.
  • Garnish with fresh strawberries and fresh mint leaves.