If you’re looking for a dessert that strikes the perfect balance between tropical richness and refined elegance, look no further than the Coconut Matcha Cream Tart. This stunning dessert combines the creamy sweetness of coconut with the earthy, vibrant notes of matcha, all nestled inside a golden, toasted coconut crust. Whether you’re preparing for a special occasion or simply craving something unique, this tart will surely impress both your eyes and taste buds.
What is the Coconut Matcha Cream Tart?
The Coconut Matcha Cream Tart is a deliciously layered dessert that features a crisp coconut crust filled with a silky, green matcha mousse. The crust, made from shredded coconut, all-purpose flour, butter, and powdered sugar, adds a delightful crunch and a slight sweetness to each bite. The matcha cream filling is rich and smooth, with a subtle bitterness from the matcha that pairs perfectly with the sweetness of the coconut. The dessert is often garnished with fresh strawberries, shredded coconut, or mint leaves, creating a refreshing and elegant finishing touch.
This tart not only satisfies your sweet tooth but also offers a visual treat with its vibrant green matcha color and delicate, tropical flavors. Whether you’re a fan of matcha or just looking to try something new, the Coconut Matcha Cream Tart is a must-try!
Origin of the Coconut Matcha Cream Tart
The origin of the Coconut Matcha Cream Tart can be traced back to the blending of two beloved ingredients: coconut and matcha. Coconut has long been a staple in tropical desserts, especially in Southeast Asia, where its rich, creamy texture and subtle sweetness shine through in various treats. On the other hand, matcha, a finely ground powder made from green tea leaves, is a quintessential element of Japanese cuisine and has gained global popularity for its earthy flavor and health benefits.
The combination of these two ingredients in dessert form is relatively new but has become a favorite among modern dessert enthusiasts. The Coconut Matcha Cream Tart is part of a growing trend that fuses traditional Asian flavors with Western dessert techniques, resulting in a deliciously unique and visually appealing treat.
Ingredients for Coconut Matcha Cream Tart
To create this beautiful and indulgent Coconut Matcha Cream Tart, you’ll need the following ingredients:
For the Coconut Crust:
- ¾ cup shredded coconut
- 1 cup all-purpose flour
- 10 tbsp unsalted butter
- ½ cup powdered sugar
- ½ tsp salt
For the Matcha Cream Filling:
- 2 tsp unflavored gelatin powder
- 4 tbsp water (divided)
- 2 tbsp matcha powder
- 4 egg yolks
- 7 oz white chocolate, melted
- 1 cup heavy cream
Optional Garnish:
- Fresh strawberries
- Shredded coconut
- Mint leaves
Step-by-Step Directions and Preparation Method
1. Make the Coconut Crust:
- Preheat your oven to 350°F (175°C).
- Toast shredded coconut in a dry pan over medium heat until it turns lightly golden, around 5-7 minutes. Stir often to prevent burning. Once toasted, remove it from the heat and set it aside to cool.
- In a food processor, combine the cooled coconut, all-purpose flour, unsalted butter, powdered sugar, and salt. Pulse until the mixture forms a dough. If the dough is too dry, add a tablespoon of water to help it come together.
- Press the dough into the bottom of a 9-inch tart pan. Make sure to press it evenly into the edges.
- Freeze the crust for 10 minutes to firm up before baking.
- Bake the crust in the preheated oven for 20 minutes or until golden brown. Once baked, set it aside to cool completely.
2. Prepare the Matcha Cream Filling:
- Bloom the gelatin: In a small bowl, combine 2 tbsp of water with the gelatin powder. Stir and let it sit for 5 minutes until the gelatin softens.
- In another bowl, mix matcha powder with the remaining 2 tbsp of water to form a smooth paste. Stir this paste into the bloomed gelatin mixture and set it aside.
- Whisk the egg yolks: In a separate bowl, beat 4 egg yolks until creamy and light in color.
- Melt the white chocolate: In a microwave-safe bowl, melt 7 oz of white chocolate in short bursts, stirring in between until smooth and melted.
- Add the matcha-gelatin mixture and melted white chocolate to the beaten egg yolks, stirring gently until well combined.
- Whip the heavy cream: In a separate bowl, whip the 1 cup of heavy cream to stiff peaks, then gently fold it into the matcha mixture. This will give the filling a light and airy texture.
3. Assemble the Coconut Matcha Cream Tart:
- Once the coconut crust has cooled, pour the matcha cream filling into the tart shell, smoothing the top with a spatula.
- Refrigerate the tart for at least 3 hours or overnight until the filling is set and firm to the touch.
4. Garnish and Serve:
- Before serving, top the tart with fresh strawberries, a sprinkle of shredded coconut, or mint leaves for an extra burst of color and flavor.
- Slice the tart and serve it chilled, enjoying the rich combination of matcha and coconut with every bite.
Variations of Coconut Matcha Cream Tart
While the traditional Coconut Matcha Cream Tart is already an exquisite dessert, you can easily experiment with variations to suit different tastes and preferences. Here are a few ideas:
1. Vegan Coconut Matcha Tart:
- Substitute unsalted butter with vegan butter or coconut oil.
- Replace the egg yolks with a vegan egg replacer or use silken tofu for the creamy texture.
- Use coconut cream instead of heavy cream for a fully dairy-free filling.
2. Gluten-Free Coconut Matcha Tart:
- Use gluten-free flour instead of all-purpose flour for the crust.
- Be sure to check that the white chocolate is gluten-free, or opt for a dairy-free, gluten-free chocolate.
3. Chocolate Matcha Tart:
- Add cocoa powder to the crust for a chocolatey twist.
- You can also swirl in some melted chocolate into the matcha filling for added richness.
FAQs About Coconut Matcha Cream Tart
Q1: How can I make sure the matcha filling sets properly?
- Ensure that the gelatin is properly bloomed and dissolved before adding it to the egg yolks. The key is allowing the tart to chill long enough for the filling to set completely.
Q2: Can I use regular coconut flakes instead of shredded coconut?
- Shredded coconut works best for the crust, but if you only have regular coconut flakes, you can pulse them in a food processor to get a finer texture.
Q3: How long can I store the Coconut Matcha Cream Tart?
- The tart can be stored in the refrigerator for up to 3-4 days. Be sure to cover it with plastic wrap or place it in an airtight container.
Q4: Is there a way to make this tart less sweet?
- If you prefer a less sweet tart, reduce the amount of powdered sugar in the crust and use a darker chocolate for the filling.
Conclusion
The Coconut Matcha Cream Tart is the perfect balance of creamy coconut and earthy matcha, wrapped up in a crisp coconut crust. It’s a show-stopping dessert that combines tropical flavors with refined elegance, making it ideal for any occasion. Whether you follow the traditional recipe or choose to experiment with variations, this tart is guaranteed to become a favorite in your dessert repertoire. The rich, vibrant flavors, along with its beautiful presentation, make the Coconut Matcha Cream Tart not just a treat for the taste buds, but a visual delight as well. So, gather your ingredients, follow the steps, and enjoy the deliciousness of this matcha-infused masterpiece!
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Coconut Matcha Cream Tart Recipe: A Tropical Twist on Classic Elegance
- Total Time: 40 minutes (+ 2 hours chilling)
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
The Coconut Matcha Cream Tart is a deliciously layered dessert that features a crisp coconut crust filled with a silky, green matcha mousse. The crust, made from shredded coconut, all-purpose flour, butter, and powdered sugar, adds a delightful crunch and a slight sweetness to each bite. The matcha cream filling is rich and smooth, with a subtle bitterness from the matcha that pairs perfectly with the sweetness of the coconut. The dessert is often garnished with fresh strawberries, shredded coconut, or mint leaves, creating a refreshing and elegant finishing touch.
Ingredients
For the Coconut Crust:
- ¾ cup shredded coconut
- 1 cup all-purpose flour
- 10 tbsp unsalted butter
- ½ cup powdered sugar
- ½ tsp salt
For the Matcha Cream Filling:
- 2 tsp unflavored gelatin powder
- 4 tbsp water (divided)
- 2 tbsp matcha powder
- 4 egg yolks
- 7 oz white chocolate, melted
- 1 cup heavy cream
Optional Garnish:
- Fresh strawberries
- Shredded coconut
- Mint leaves
Instructions
- Make the Crust:
- Toast shredded coconut until lightly golden. Cool.
- In a food processor, pulse coconut, flour, butter, sugar, and salt until dough forms.
- Press into a greased 9-inch tart pan. Freeze for 10 minutes, then bake at 350°F (175°C) for 20 minutes. Cool completely.
- Prepare the Matcha Cream:
- Bloom gelatin in 2 tbsp water for 5 minutes.
- Mix matcha with remaining water to form a paste. Stir into gelatin.
- Beat egg yolks until creamy. Add matcha mixture and melted white chocolate.
- Whip cream to stiff peaks and fold into matcha mixture.
- Assemble the Tart:
- Pour matcha filling into cooled crust. Smooth the top.
- Chill for at least 3 hours or overnight until set.
- Garnish & Serve:
- Top with strawberries, shredded coconut, or mint.
- Slice and serve chilled.
Notes
This Coconut Matcha Cream Tart is a refreshing, elegant dessert that’s perfect for special occasions or afternoon tea. Serve it chilled with a sprinkle of toasted coconut or an extra dusting of matcha powder for a beautiful finish
- Prep Time: 25 minutes
- Cook Time: 15 minutes (plus chilling time)
- Category: Dessert / Tart
- Method: Baking + Chilling
- Cuisine: Fusion (Japanese–Western)
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 360
- Sugar: 20g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: Low
Keywords: Matcha Coconut Tart, Coconut Matcha Dessert, Matcha Coconut Cream Tart
