Strawberry Tart with a Matcha Crust - Cooking Therapy

A simple strawberry tart recipe with a matcha flavored crust.


  • ◦ 1 cup + 3 tbsp all purpose flour
  • ◦ 1 tbsp matcha powder
  • ◦ ½ cup powdered sugar
  • ◦ ¼ tsp salt
  • ◦ ½ cup unsalted butter cold
  • ◦ 1 large egg
  • ◦ ½ tsp vanilla extract
  • ◦ ½ cup heavy cream
  • ◦ 16 oz cream cheese room temperature
  • ◦ ½ cup granulated sugar
  • ◦ 1 tbsp lemon juice
  • ◦ Zest of 1 lemon
  • ◦ 1 tsp vanilla extract
  • ◦ 1 ½ lb strawberries thinly sliced
  • ◦ 3 tbsp strawberry preserves
  • ◦ 2 tsp water


◦ Combine all purpose flour, matcha powder, sugar, salt, and butter in a food processor. Pulse until the mixture is fine like sand.

◦ Add the egg and vanilla extract. Pulse until small chunks appear. Be careful not to over mix. You don’t want to pulse it until a large dough ball forms. A good way to know if it’s done is to press some of the dough between your fingers. If it sticks together, it’s done.

◦ Empty the dough onto a lightly floured surface. Press the dough together into a dough ball. It should come together easily without sticking to your hands. Flatten slightly with your hands into a disc. Cover with plastic wrap and let it rest in the fridge for 1 hour.

◦ Lightly flour a flat surface. Roll out the dough into an 11 inch disc. I like to smack the dough a few times with my rolling pin to loosen it up.

◦ Loosely roll the dough around the rolling pin and drape it over a 9 inch tart pan (preferably with a removable bottom). Lightly press the dough into a 9 inch tart pan. Use a knife to cut off any excess dough. Cover and let it freeze for at least 30 minutes.

◦ Preheat oven to 375 degrees F. 

◦ Press aluminum foil against the inside of the tart. Make sure the aluminum foil is conformed to the shape of your tart. Pour pie weights/dried beans/dried rice into the center. This will help the crust bake evenly and keep it’s shape.

◦ Put the tart pan on a baking sheet and bake for 20-25 minutes.

◦ Cool at room temperature for 30 minutes.

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