A delightful Coconut Matcha Ganache Tart with layers of silky green tea coconut ganache, raspberries and toasted coconut in a homemade sweet pastry.
Who's ready to cheer up their winter-weary tastebuds? This Coconut Matcha Ganache Tart will certainly infuse these dog days of winter (is that even a term?) with some much needed colour and flavour. I am so ready for spring! Aren't you? In fact, I wouldn't mind just jumping straight on over to summer. Can you please help me make that happen?
I took this Coconut Matcha Ganache Tart into work on V-day, not because I celebrate the day, but I made one more than I needed. I tend to do that a lot - make more than I need - which is really strange for someone who is not a fan of leftovers. I think I do it because I am rather clumsy - having extra on hand provides peace of mind. I gots issues...I know.
OK, on to this Coconut Matcha Ganache Tart! Before matcha became trendy, I was drinking it to stay up to finish papers and study. I've also been using it in recipes here on my blog, dating back to my early blogging years, with this being one of my favourite.
The taste is unlike any other; earthy, rich, smooth with a slightly sweet aftertaste. And it boasts some pretty impressive health benefits - antioxidants, cancer fighter, fat burner. Of course, I make no claim that the health benefits still stand when it is whipped into ganache. The taste however, remains just as impressive.
I keep two types of matcha on hand - ceremonial grade for my tea fix and culinary grade for, well all things culinary. Here's an article to help you determine the difference.
This Coconut Matcha Ganache Tart is a wonderful balance of contrasting flavours and textures - sweet, tart, creamy and crunch. The pate sucree is a basic recipe I have used on the blog a number of times. Before filling it with all the matcha berry yumminess, you'll want to use one of these tips for keeping your crust crisp!
Ingredients
For the Pâte Sucrée:
- 150 grams sugar
- 227 grams butter soft, but cool
- 4 grams salt
- 1 Rodelle vanilla bean scraped
- 50 grams egg 1
- 60 millilitres milk
- 437.5 grams pastry flour
For the Ganache:
- 300 grams white chocolate 35% like Valrhona
- 10 grams invert sugar
- 125 grams coconut puree or full fat coconut milk
- 7 grams matcha or half for a milder taste
For the compote:
- 190 grams raspberries
- 48 grams granulated sugar
- 2 grams fresh lemon juice
For the toppings:
- fresh organic raspberries
- toasted coconut chips
- matcha
- assortment of micro greens, optional
Instructions
Make the Pâte Sucrée:
- Cream butter then add sugar, salt and vanilla until light and fluffy.
- Add egg until fully incorporated. Scrape down sides, if needed.
- Sift together flour and add to butter mixture.
- Add milk and blend until smooth.
- Work dough on a floured table. Chill until needed - about 1-2 hours.
- Roll out chilled dough to about ¼ inch. Use the tart ring to cut out the base and a pizza cutter to cut strips for the sides. Press evenly into tart rings and place on a baking sheet lined with a silicone mat.
- Use a fork to punch holes in the bottom of the shell.
- Place in the refrigerator to chill for an additional hour.
- Preheat oven to 350ºF.
- Bake until golden brown, about 15 - 20 minutes depending on your oven.
- Remove from oven and brush with a thin layer of white chocolate and allow to cool.
Make the ganache:
- Melt the chocolate in a bowl over simmering water, or in a microwave. Set aside.
- Add the invert sugar and puree (or coconut milk) to a small saucepan and bring to a boil over medium heat.
- Remove from heat and add to melted chocolate, while stirring with a whisk until smooth.
- Stir in the matcha until well combined.
Make the compote:
- In a medium saucepan, combine raspberries, sugar and juice and bring to a boil over medium heat.
- Reduce heat to low and allow the mixture to simmer, stirring frequently.
- When the sugar is dissolved and the mixture has thickened (about 7 minutes), transfer to a bowl and allow to cool.
Notes
- If your edges are uneven, use a microplane to shave away and smooth the edges.
- The compote can be stored in an airtight container for up to a week in the fridge.
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A Canadian Foodie says
There seems to be a design in the oval tart shell - on the outside - a kind of basketweave design, yet the mold under your post doesn't have that on it. Is that the same mold you used? Matcha is not my thing, but these colours and this textural experience would be divine. I can see other flavours working for my palate and am looking forward to being a bit more adventurous. I am known to be the baker in our crowd and do make some pretty "pretty" desserts which I rarely photograph as they are always finished after daylight and almost always devoured the same night. I have so many posts to write with photographs - just not the fininished shot on so many lovely desserts. Nothing like yours, though, Miss J!!! Simply divine images and thorough instructions. Greatly appreciated.
🙂
Valerie
jacquee | i sugar coat it! says
Hi Valerie! What you see are tiny perforations on the rings and you can also see them on the tart shell - a subtle imprint. They are less for design and more of an aid for even baking. My sheet pans I use for macarons and cookies are perforated, as well. They work wonderfully!! Yeah, not too many folks like matcha. You might like my raspberry version. Also made mango and passion fruit - so many possibilities. Look forward to see what you whip up!! I feel your pain - I do most of my baking at night too. The things I make on the weekends are what usually get photographed and make it on the blog. #bloggerproblems LOL
Sarah @ Champagne Tastes says
These are sooooo pretty! I haven't tried matcha yet (I know, I'm living under a rock!)- but I want this!!!
jacquee | i sugar coat it! says
Thanks, Sarah! You can totally have it - so easy to whip up!!! 🙂
Brandi Crawford says
This looks so tasty! And your photos are incredible.
jacquee | i sugar coat it! says
Thank you - on both counts!!
linda spiker says
Wow! What a beautiful tart! I love the layers and that green really shakes things up!
jacquee | i sugar coat it! says
Thanks! Always fun to shake up those tastebuds from time to time.
Deb|EastofEdenCooking says
Gorgeous! Gorgeous! Gorgeous! I'm so ready for spring! bring it!
jacquee | i sugar coat it! says
Thank you! Thank you! Thank you! 🙂 We are expecting what I hope will be our last dumping of snow. So over winter.
Liz @ I Heart Vegetables says
What a fun way to use matcha! This looks so yummy! The color is awesome.
jacquee | i sugar coat it! says
Tea is great, but a little chocolate mixed in ain't so bad RIGHT!! lol
Luci's Morsels says
This looks amazing! They seem simple to make as well. Yum! Time to head to the store to get what I need for this one.
jacquee | i sugar coat it! says
Thank you!! So very simple - the longest bit was chilling the dough.
Nicole says
Wow, what a wonderful fusion of flavours, and the tarts are so pretty. I love the oval mould, I have to get one and try this out - its perfect for my dinner this weekend.
jacquee | i sugar coat it! says
Thanks! It has become a favourite tart molds!! Would love to see when you do!!
Gillian Thompson says
I'm a matcha fan and drink it everyday. Also love to bake with it. Your tarts looks divine, such beautiful photos. 🙂
jacquee | i sugar coat it! says
Me too!! I truly enjoy it as a hot drink, but paired with a little chocolate, or whipped into a cheesecake is quite special! Thanks!!
Jacqueline Piper (PiperCooks.com) says
I haven't tried matcha either, but this tart is really beautiful, love the colors, make me long for spring while it's lightly snowing here.
jacquee | i sugar coat it! says
Oh, I am so very ready for spring!! We are expecting more snow, though 🙁 You need to get you some matcha, girl! Stat! 😉
Aish Das-Padihari says
I am not a matcha fan either, but I'm ready to experiment with other flavor profiles, like, Mango or coconut. You think, those flavors will work? And your photography is awesome.
jacquee | i sugar coat it! says
Not a matcha fan??!!??? I get it, not everyone like the earthy taste. I have made ganaches in those flavours (separately and together - I have a post in the wings), so they will work perfectly!! Thanks - I am quite happy with the way they turned out as well!!
Gloria @ Homemade & Yummy says
This looks and sounds beautiful. Matcha is such a popular ingredient these days. I just did some cupcakes last week with it. Such a great addition to so many recipes.
jacquee | i sugar coat it! says
Thanks! I've been drinking it for much longer that I've been baking/cooking with it, so it's always been popular here. Nice to see more folks using it!! It's such a great flavour and adds a great colour to desserts!
Marie-Pierre Breton says
Just got myself my first Matcha kit! This recipe is perfect to try it out! Those tarts looks simply divine!
jacquee | i sugar coat it! says
YEAH!! My very first Vine video back when vine came on the scene was me making matcha - whisk, bowl the works. It wasn't well known it seems and I got a lot of questions. Seems like a lifetime ago. Hope you try it!
GiGi Eats says
Oh my wow! You perfected this insanely beautiful tart!!! It looks phenomenal!
jacquee | i sugar coat it! says
Why, thank you! It was quite a hit!
Lynn | The Road to Honey says
I am so, so ready for spring Jacquee. But you know what. . .I'm hearing we are going to be hit with another 10 inches of snow. So I guess spring and those spring time feel good feelings will have to wait. But fortunately there is this beauty of a tart. Loving matcha anything. . .and well. . .coconut. . .I have a slight addiction to that too.
jacquee | i sugar coat it! says
I feel your pain, Lynn. We are in a bit of a deep freeze this weekend, which makes it easy to forget spring is only a week away. Coconut and matcha aren't bad addictions to have, in my books. 😉
Kristine-Bites of Flavor says
Wow, this looks absolutely divine! I love a good tart but haven't ever tried to make one at home. This recipe looks easy enough for a beginner baker to follow. I have really been wanting to dabble with matcha too! Can't wait to try this!
jacquee | i sugar coat it! says
Thanks... and hope you do!
Derek | Dad With A Pan says
This looks beautiful! I've really got to try matcha it always looks so cool in photos!
jacquee | i sugar coat it! says
Thanks! Be sure to buy good quality if you plan on drinking it.
Carolyn Frykberg says
Hi there. This recipe looks wonderful but the directions mentioned baking powder but that is not in the list of ingredients. Please advise.
Thanks!
jacquee | i sugar coat it! says
Thanks for catching that - corrected!
Lindsay says
Hi, can I substitute inverter sugar with glucose syrup? Or maybe honey? Please suggest. Thanks
jacquee | i sugar coat it! says
Hi there - depending on the honey you use, that might change the taste, so I'd go with glucose.
Dinjot says
Hi, this looks amazing and I would love to try and make these! However I noticed that there was mention of coconut milk in the ingredients but I'm not too sure what to do with it since it doesn't say in the methods. Please advise! Thank you so much for this recipe.
jacquee | i sugar coat it! says
Hi, so sorry for the late response - I just saw your comment in the spam folder. In the list of ingredients, I noted coconut puree or coconut milk. In the instructions, I heat the sugar and coconut puree - if you are using coconut milk instead, this is where you would add it. I've updated to remove the confusion. Hope that helps!