Chocolate Matcha Cream Tarts

These mini chocolate matcha cream tarts have a matcha pudding filling inside a rich dark gluten-free cocoa almond cookie crust with a layer of bittersweet chocolate shell between and pillows of vanilla whipped cream on top!

Chocolate Matcha Cream Tarts

I’m bringing you these chocolate matcha cream tarts as a second Matcha March recipe, this time in collaboration with Rodelle. Keeping with chocolate + matcha theme of last week’s mint chocolate mousse with toasted matcha meringue, these little tarts are pure green matcha magic in a delicate deep dark chocolate cookie shell. Lucas declared this recipe a top contender for best desserts I’ve ever made (this coming from a guy who didn’t really like sweets when I met him!).

INGREDIENTS
Gluten-Free Cocoa Crust:

• 1 cup + 2 tablespoons (117g) finely ground almond flour
• ½ cup + 1 tablespoon (60g) Rodelle Organic Baking Cocoa
• ½ cup (55g) gluten-free oat flour
• 2 tablespoons + 1 teaspoon (15g) tapioca flour
• ¼ cup (55g) cane sugar
• ¼ teaspoon kosher salt
• 7½ tablespoons cold, unsalted butter, cut into ¼-inch cubes
• 1 teaspoon Rodelle Organics Pure Vanilla Extract
• ½ teaspoon Rodelle Organics Chocolate Extract (or replace with additional vanilla extract)
• 2 ounces bittersweet chocolate, finely chopped, plus more for garnish, if desired
• Matcha Cream Filling
• ½ cup + 2 tablespoons cane sugar
• 3½ tablespoons corn starch
• 1 tablespoon high-quality matcha powder (I use Encha Organic Latte Grade matcha)
• ¼ teaspoon kosher salt
• 2½ cups whole milk
• ¼ cup + 2 tablespoons heavy whipping cream

Whipping Cream Topping

• 1 cup heavy whipping cream
• ¼ cup powdered sugar, sifted
• 1 teaspoon Rodelle Organics Pure Vanilla Extract

INSTRUCTIONS

1. In the bowl of a stand mixer fitted with the paddle attachment, sift together the almond flour, baking cocoa, oat flour, sugar, and salt. (Alternatively use a food processor).
2. Add the butter cubes and drizzle with vanilla and chocolate extracts.
3. With the mixer on medium-low, beat until the dough begins to clump and the butter has been completely combined, about 3-5 minutes. At first it will be very crumbly ,but eventually it will clump together when pinched with your fingers. If using the food processor, pulse until the dough begins to clump together.
4. .................

For the full step please click the link : https://www.snixykitchen.com

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