Matcha cheesecake tart recipe

This light, luscious crowd-pleaser is so good, you may not be willing to share it.

Chef Tomoko Higashiguchi of Patisserie Glace in Singapore shares her green tea cheesecake tart recipe.

Makes an 18cm tart

For The Tart Base:
45g sugar
65g unsalted butter, softened at room temperature
½ beaten egg
130g all-purpose flour

For The Filling:
1 tsp gelatine
15ml water
40g sugar
40g plain yogurt
100g cream cheese, microwaved at medium heat for 30 seconds to soften
2 tsp lemon juice
200g whipping cream
2 tsp matcha* (green tea powder)

1 To make the tart base, mix the sugar and butter with a spatula. Add the egg slowly and mix well. Add the flour to form the dough.

2 Place the dough in a ziplock bag and chill for 1 hour.

3 After that, knead the dough and roll it out until it’s bigger than an 18cm tart tin and about 0.5cm thick. Press it down to cover the base and sides of the tin. Trim off the excess dough. Chill for 30min.

4 Preheat the oven to 180 deg C. Prick the tart base all over with a fork and bake for 20min. Remove from oven to cool. 

5 Dissolve the gelatine in water and set aside for 10min. 

6 Combine the sugar and yogurt in a pot over medium heat to dissolve the sugar. Stir in the gelatine solution until it’s dissolved. Remove from heat.

7 Mix in the cream cheese slowly to prevent lumps from forming. Stir in the lemon juice.

8 Whisk the whipping cream by hand for 30 seconds, until it thickens slightly. Add it to the previous mixture. Stir in the matcha to create a marbling effect.

9 Pour the mixture into the tart tin until it is full. Pour the remaining mixture into a piping bag and pipe a floral motif on the cake.

10 Chill the cake for at least 2 hours until it is firm, then serve.

Chef recommends: The Ujinotsuyu Matcha (available at Isetan Supermarket at Shaw House in Singapore) gives an aromatic and rich tea flavour to baked goodies.  

Patisserie Glace is located at #01-16, Republic Plaza, Tel: 6536 0169.

This article was originally published in Simply Her February 2013.