White Chocolate Matcha Tiramisu Tart
A fusion dessert featuring a buttery crust, matcha-soaked ladyfingers, and a velvety white chocolate mascarpone cream.
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Ingredients
- 1 9-inch shell Shortbread tart shell (pre-baked)
- 250 g Mascarpone cheese
- 150 g White chocolate chips
- 200 ml Heavy cream
- 2 tbsp Ceremonial grade matcha powder
- 10 pieces Ladyfinger biscuits
- 150 ml Hot water
- 2 tbsp Granulated sugar
- 1 tsp Vanilla extract
- 1 tbsp Powdered sugar(optional)
Instructions
- 1
Melt the white chocolate chips with 50ml of heavy cream in a double boiler until smooth, then let it cool slightly.
- 2
In a small bowl, whisk 1 tablespoon of matcha powder and granulated sugar into the hot water to create a concentrated soaking liquid.
- 3
In a large bowl, beat the mascarpone cheese and vanilla extract until softened, then fold in the melted white chocolate mixture.
- 4
Whip the remaining 150ml of heavy cream to stiff peaks and gently fold it into the mascarpone mixture to create a light mousse.
- 5
Quickly dip the ladyfinger biscuits into the matcha liquid and arrange them in a single layer at the bottom of the pre-baked tart shell.
- 6
Spread the white chocolate mascarpone cream evenly over the ladyfingers, smoothing the top with a spatula.
- 7
Refrigerate the tart for at least 4 hours, or ideally overnight, to allow the filling to set and the flavors to meld.
- 8
Before serving, use a fine-mesh sieve to dust the remaining tablespoon of matcha powder over the entire surface of the tart.
Nutrition per Serving
420
Calories
6g
Protein
38g
Carbs
28g
Fat
2g
Fiber
22g
Sugar
110mg
Sodium
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