I love creating desserts that feel both elegant and approachable, and these Matcha Tiramisu Egg Tarts are exactly that. They’re simple to make but look absolutely stunning, perfect for impressing guests or treating yourself at home.
Matcha Tiramisu Egg Tarts
I’m so excited to share this recipe because it’s a fusion of two beloved desserts: classic egg tarts and creamy tiramisu.
The tart shells are crisp, the custard is smooth and sweet, and the topping is a fluffy layer of matcha mascarpone cream.
Every bite has a balance of sweetness and gentle bitterness from the matcha, making it a dessert that’s rich but not overwhelming.
Why you‘ll love this recipe
- Triple texture delight – crispy tart shell, silky custard, and creamy tiramisu topping.
- Beginner-friendly – uses ready-made tart shells, so no pastry skills required.
- Balanced flavor – matcha’s light bitterness offsets the sweetness beautifully.
- Beautiful presentation – dusted with vibrant green matcha, perfect for photos.
- Versatile treat – ideal for afternoon tea, birthdays, or as a special snack.
Ingredients
Egg Tart Base:
- 1 egg (about 60g with shell, use room-temperature eggs for even mixing)
- 18g fine sugar (adjust between 15–20g depending on sweetness preference)
- 100g heavy cream (at least 35% fat, chilled; avoid non-dairy cream)
- 50g whole milk (use full-fat for richness; if using low-fat, reduce to 45g)
- 6 tart shells (ready-made frozen shells, thawed 10 minutes before use)
Matcha Tiramisu Cream:
- 75g mascarpone cheese (softened at room temperature for 30 minutes)
- 75g heavy cream (well chilled for whipping)
- 9g fine sugar (balances matcha bitterness; increase if matcha is strong)
- 2g matcha powder (mixed into cream; use high-quality Japanese matcha)
- 5g matcha powder (for dusting on top)
- 1 piping bag + 1 round piping tip (1cm diameter; or use a plastic bag with tip cut)
Note: Using quality matcha makes a big difference. Look for a powder that’s bright green and fragrant, as lower-quality ones can taste harsh.
Instructions
Step 1. Prep ingredients
Soften mascarpone cheese at room temperature for 30 minutes.
Keep heavy cream refrigerated for at least 4 hours.
Thaw tart shells at room temperature for 10 minutes.
Step 2. Make the egg tart custard
Crack the egg into a clean bowl, add sugar, and whisk gently until dissolved (avoid overmixing to prevent bubbles).
Stir in heavy cream and milk until smooth.
Strain through a fine sieve to remove lumps for a silky custard.
Step 3. Bake the tarts
Preheat oven to 200℃ (top and bottom heat).
Arrange tart shells on a baking tray and fill each with custard until 80% full.
Bake at 200℃ for 25 minutes, checking at 20 minutes to prevent overbaking.
Tarts are done when edges are golden and custard is set. Cool for 10 minutes.
Step 4. Make the matcha cream
Mix softened mascarpone with sugar until smooth.
Add 2g matcha powder and blend evenly.
Whip chilled heavy cream into the mascarpone mixture until stiff peaks form.
Step 5. Assemble
Transfer matcha cream into a piping bag fitted with a round tip.
Pipe cream over cooled tarts in smooth swirls.
Dust with matcha powder using a fine sieve.
Frequently Asked Questions
Q: Can I make these in advance?
Yes! You can bake the tart shells with custard a day before. Store them in the fridge, then add the matcha cream topping just before serving.
Q: What if I don‘t have mascarpone?
Cream cheese can be substituted, but mascarpone gives the best tiramisu-like texture.
Q: Do I need a piping bag?
Not necessarily. A simple plastic bag with the corner snipped works just as well.
Q: Can I freeze these egg tarts?
It’s best not to freeze them once assembled, as the cream may separate. You can, however, freeze the baked tart bases before adding the topping.
Easy Matcha Cream Egg Tarts
Ingredients
Egg Tart Base:
- 1 egg about 60g with shell, use room-temperature eggs for even mixing
- 18 g fine sugar adjust between 15–20g depending on sweetness preference
- 100 g heavy cream at least 35% fat, chilled; avoid non-dairy cream
- 50 g whole milk use full-fat for richness; if using low-fat, reduce to 45g
- 6 tart shells ready-made frozen shells, thawed 10 minutes before use
Matcha Tiramisu Cream:
- 75 g mascarpone cheese softened at room temperature for 30 minutes
- 75 g heavy cream well chilled for whipping
- 9 g fine sugar balances matcha bitterness; increase if matcha is strong
- 2 g matcha powder mixed into cream; use high-quality Japanese matcha
- 5 g matcha powder for dusting on top
Instructions
Step 1. Prep ingredients
- Soften mascarpone cheese at room temperature for 30 minutes.
- Keep heavy cream refrigerated for at least 4 hours.
- Thaw tart shells at room temperature for 10 minutes.
Step 2. Make the egg tart custard
- Crack the egg into a clean bowl, add sugar, and whisk gently until dissolved (avoid overmixing to prevent bubbles).
- Stir in heavy cream and milk until smooth.
- Strain through a fine sieve to remove lumps for a silky custard.
Step 3. Bake the tarts
- Preheat oven to 200℃ (top and bottom heat).
- Arrange tart shells on a baking tray and fill each with custard until 80% full.
- Bake at 200℃ for 25 minutes, checking at 20 minutes to prevent overbaking.
- Tarts are done when edges are golden and custard is set. Cool for 10 minutes.
Step 4. Make the matcha cream
- Mix softened mascarpone with sugar until smooth.
- Add 2g matcha powder and blend evenly.
- Whip chilled heavy cream into the mascarpone mixture until stiff peaks form.
Step 5. Assemble
- Transfer matcha cream into a piping bag fitted with a round tip.
- Pipe cream over cooled tarts in smooth swirls.
- Dust with matcha powder using a fine sieve.
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