This week, with the ‘Beast from the East’ turning the country into a sub-zero Siberian snowscape, it really could not have felt any further from spring. Personally, I found the best way to deal with the big freeze was via the age-old medium of a face full of chocolate – I guarantee I was not the only one!
These dark chocolate tarts, made with 100% cacao chocolate and teamed with the vibrant green of Japanese matcha tea, are a rich and decadent way of getting your cocoa fix along with a healthy hit of antioxidants from the green tea.
To top it off, these little guys are made with no refined sugar with the sweetness coming from a good glug of organic agave, making these a gorgeously guilt free treat, so long as you don’t eat them all at once…which I definitely did not do.*
This recipe makes 12 tarts.
Matcha Dark Chocolate Tarts Recipe
The pastry is easy enough to make but shop bought shortcrust or sweet pastry works very well too.
I love the richness of 100% cocoa but if you prefer something a bit milder then substitute 70% cocoa solids dark chocolate and reduce the agave to 50g.
- 105g cold butter
- 220g plain flour
- 2 egg yolks
- 2-3 tbsp cold water
- pinch of salt
- 190ml double cream
- 80g agave nectar
- 150g 100% cocoa chocolate
- 50g butter, diced into small cubes
- 4 tsp matcha powder + more to dust over the finished tarts
- To make the pastry delicately rub together the butter, flour and salt with your fingertips until it resembles fine breadcrumbs. In a separate bowl mix together the egg yolks and water. Add two thirds of the egg mix to the flour and butter and mix with a wooden spoon until it starts to come together. If the mix is too dry, add the remaining egg and water. Turn the mix out onto the work surface and bring it together with your hands until it forms a smooth dough. Do not over work the pastry. Chill for one hour.
- Lightly butter a 12 hole cupcake tin (mine had 7cm holes). Roll the pastry out to 2-3mm thickness and cut out 12 circles using an 8cm round (non-fluted) cutter. Gently place the pastry into the tin to form your tart cases. Prick the bottoms of each tart lightly with a fork and chill for at least half an hour.
- Line each case with baking paper squares and fill with baking beans (I use rice as these cases are so small). Blind bake for 10 minutes. Remove the baking beans and paper and return to the oven for 4-5 minutes or until the bottoms of the cases are lightly golden. Place on a wire rack and leave to cool.
- For the ganache chop the chocolate into small pieces and place in a mixing bowl. Pour the cream into a heavy bottomed saucepan and heat. When the cream is about to boil remove from the heat and add the chocolate, matcha powder and agave nectar. Whisk gently until the chocolate is melted and you have a smooth ganache. Gradually add the butter, whisking all the time.
- Fill each tart case with the ganache, either by spooning it in or by using a piping bag (which gives a lovely neat finish). It is important to work quickly at this stage as you want to get the ganache into the cases before it sets. Give the tarts a gently shake to ensure a shiny, smooth surface. Leave to set in a cool place.
- Dust each tart with a little more matcha powder and enjoy!