Matcha Tart Filling

By Matcha Maiden

Mastered an epic tart recipe, or buying a plain ready-made tart? Then you’ve got the perfect foundation for a Matcha Tart. Here’s how to make the filling:


  • 250 ml whole milk
  • 125 ml heavy cream 36% milkfat
  • 3 egg yolks
  • 50g granulated sugar
  • 15g all-purpose flour
  • 9g cornstarch
  • 15g Matcha
  • pinch sea salt
  • ½ teaspoon vanilla extract


Make the Matcha filling:

  1. Combine the whole milk and heavy cream in a small saucepan and heat over medium-low heat until scalding hot.
  2. In a heat-safe bowl, whisk together the egg yolks, sugar, flour, cornstarch, Matcha, sea salt and vanilla extract, until smooth.
  3. While whisking the egg mixture, gradually drizzle in the warmed milk to bring it up to temperature (this is known as tempering).
  4. When all the warmed milk and cream has been added to the eggs, pour the mixture back into the saucepan and continue to whisk until it begins to thicken, about 3-5 minutes over medium-low heat.
  5. Once thickened, remove from heat and chill over an ice bath.
  6. When the mixture is no longer warm, transfer to a clean bowl and place a piece of plastic wrap over top of the surface (to prevent a skin from forming).
  7. Chill in the refrigerator until ready to use.


  1. Spread the Matcha custard filling into the cooled tart crust.
  2. Chill for a minimum of 2 hours to let the custard set.
  3. Top with whipped cream and sugared cranberries (optional).
  4. Use a sharp serrated knife to slice and serve chilled.

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