Matcha and White Chocolate Mousse Tart
Servings: 8-10 people
Ingredients:
- For the Pastry Crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup confectioners' sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small pieces
- For the Matcha Mousse:
- 8 ounces white chocolate chips
- 1 tablespoon matcha powder (preferably ceremonial or premium grade)
- 1 cup heavy cream
- 2 large egg yolks
- 1 teaspoon vanilla extract
- For the White Chocolate Ganache:
- 4 ounces high-quality white chocolate chips
- 2 tablespoons heavy cream
Instructions:
Preheat your oven to 375°F (190°C).
To make the Pastry Crust, combine flour, confectioners' sugar, and salt in a large mixing bowl. Add the chilled butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.
Press the mixture evenly into the bottom of a 9-inch (23cm) tart pan with a removable bottom. Bake for 20-25 minutes, then let cool completely on a wire rack.
For the Matcha Mousse, melt the white chocolate chips in a double boiler or in a microwave-safe bowl in 30-second increments, stirring between each interval until smooth. Set aside to cool slightly.
In a separate mixing bowl, whisk together matcha powder and heavy cream until well combined. Add the egg yolks one at a time, whisking continuously to prevent scrambling. Whisk in vanilla extract.
Fold the cooled white chocolate into the matcha mixture until fully incorporated.
Pour the Matcha Mousse into the cooled pastry crust and refrigerate for at least 4 hours or overnight.
To make the White Chocolate Ganache, melt the white chocolate chips in a double boiler or in a microwave-safe bowl as described above. Stir in heavy cream until smooth.
Remove the tart from the refrigerator about 30 minutes before serving. Slice it into thin wedges and serve with spoonfuls of White Chocolate Ganache on top. Garnish with fresh mint leaves, if desired.