Matcha Mascarpone Tartlets

Tartlets, anyone? Under the layer of fresh fruits is a creamy Matcha mascarpone filling on a buttery, flaky shortbread crust.

Makes 16 tartlets.

An original recipe prepared for us by Constellation Inspiration.


    Pâte Sablée
    • 8 Tbsp unsalted butter (room temperature)
    • ⅓ cup powdered sugar
    • 1 large egg yolk
    • ½ tsp salt
    • 1 ¼ cups all-purpose flour
    Matcha Mascarpone Cream
    • 1 cup whole milk
    • 2 tsp vanilla extract
    • 2 egg yolks
    • 6 Tbsp granulated sugar
    • 2 ½ Tbsp cornstarch
    • 140 grams mascarpone
    • 1 ½ Tbsp Aiya Culinary Grade Matcha
    • strawberries, halved
    • blackberries, halved
    • raspberries
    • peach


    Pâte Sablée

    1. Beat the butter and powdered sugar in the bowl of a stand mixer until creamy.
    2. Beat in the egg yolk and mix until fully combined.
    3. With the mixer on low speed, beat in the salt and flour just until the dough comes together and there is no more visible flour. Careful not to overmix. Remove dough from the bowl and press the dough into the tartlet pans, making sure it is evenly distributed. Using a fork, prick the bottom of the tart shell to prevent the bottom from puffing up when baking.
    4. Chill tart shells for roughly 30 minutes.
    5. Bake the tart shells on a baking sheet at 360F until the crust is golden brown (approximately 12-13 minutes). Remove carefully from oven and let rest on a wire rack. Let cool completely before filling with cream.

    Matcha Mascarpone Cream

    1. Place the milk and vanilla in a medium sized saucepan set over medium-low heat. Bring the mixture to a light simmer.
    2. In separate bowl, whisk together egg yolks, sugar and cornstarch until smooth.
    3. When the milk reaches a light simmer, ladle in a bit into the egg yolk mixture and whisk vigorously to prevent the eggs from cooking. Pour the egg mixture back into the saucepan with the milk and continue to heat the mixture until thick and glossy, making sure to whisk constantly.  
    4. When the mixture becomes thick and glossy (about 5 minutes), transfer the mixture to a large bowl and cover with plastic wrap. Let mixture cool before folding in the mascarpone. Fold until mixture is smooth.
    5. Transfer mascarpone cream into a piping bag with tip of choice to fill cooled tart shells.
    6. Garnish each tartlet with an assortment of berries and peach slices. 

    Click below to purchase the Culinary Grade Matcha used in this recipe: