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Matcha Cheesecake Tart


  • 75g room temp unsalted butter - cut into small cubes

  • 40g sugar

  • 1/2 egg - lightly beaten

  • 125g cake flour

  • 30g ground almond


  • 1tsp gelatin powder

  • 15ml water

  • 100g room temp cream cheese

  • 40g sugar

  • 2tsp lemon juice

  • 200g whipping cream

  • 2tsp matcha powder


  1. Tart: Preheat oven 100degC. Toast almond for 10mins, stirring occasionally. Let cool.

  2. Whisk sugar and butter together until mixture turns pale. Gradually whisk in egg, 1tbsp at a time, mixing well with each addition.

  3. Fold in almond using a spatula, followed by sifted flour. Mix mixture until a soft dough is formed. Chill for 1hr.

  4. Lightly grease a 7inch tart pan with butter, set aside.

  5. Roll dough out to about 23cm in diameter and gently lift it up and place over prepared pan. Mold dough into pan and trim off excess dough.

  6. Prick dough with a fork and chill covered for 20mins.

  7. Preheat oven 180degC.

  8. Line a sheet of parchment paper over the tart and place weights like dried beans to prevent the tart from puffing up when baked. Bake for 20mins.

  9. Remove weights and parchment paper and bake for another 15-20mins until crust is golden brown. Let cool completely, leaving the crust in the pan.

  10. Filling: Sprinkle gelatin over water and set aside for 10mins.

  11. Combine sugar and yogurt in a pan over medium heat and heat till sugar is dissolved. Stir in gelatin until it's dissolved. Remove from heat.

  12. Hand whisk cheese until smooth. Gradually add in yogurt mixture and mix well, followed by lemon juice.

  13. Whisk cream until soft peaks form. Fold 1/3 of whipped cream into cheese mixture using a spatula, followed by the remaining 2/3.

  14. Add in green tea powder and mix well.

  15. Pour mixture into tart pan until the brim and the remaining mixture into a piping bag. Pipe desire designs on the cake.

  16. Chill tart for at least 2hrs until firm. Unmould and slice into serving slices before unmoulding.

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