Cooking Mom Uptown Recipes

Matcha Pudding Tart

February 13, 2021

Anyone else matcha obsessed?! Green might not be the color of February, but it sure fits right in with this heart-topped Matcha Pudding Tart. The raspberries add a nice dimension of flavor, and a great contrasting color. Check out the recipe below!



Matcha Pudding Filling

  • 2/3 c sugar
  • 2 Tbsp cornstarch
  • 1 egg
  • 1 egg yolk
  • 1 1/2 c  Heavy Cream
  • 2 Tbsp  Butter
  • 1-1.5 Tbsp Matcha, to taste

Tart Shell

  • 1 1/4 c flour
  • 1/2 c powdered sugar
  • 1/4 tsp salt
  • 1/2 c cold unsalted butter, cut into small pieces
  • 1 egg
  • 1-2 Tbsp Water, cold, as needed


  • 1 cup Raspberries, washed and completely dried
  • Powdered Sugar, for sprinkling


Prepare Pastry Filling

  • Whisk all ingredients together and cook, stirring constantly, over medium heat until thickened. 5-8 minutes.
  • Transfer to a bowl and place plastic wrap directly on filling, pushing down and smoothing so that pastry filling is completely covered.
  • Keep in refrigerator for a couple hours or until cool.

Make Tart Shell

  • Combine flour, sugar and salt in a food processor. Add butter and pulse until crumbly. Add egg, and a little bit of the water at a time, and pulse until dough starts to form.
  • Turn out onto a lightly floured surface and roll to an 12 inch circle, then press into a 9″ inch (1.5″ deep) fluted tart pan with a removable bottom. Evening out the dough and pressing up to the top edges of the pan.
  • Cover with foil, fill with pie weights and freeze for 20 minutes.
  • Bake at 375 degrees for 30 minutes. Remove weights and foil, and cool on a wire rack before filling.


  • Lastly, assemble once the shell is cool. Take filling out of refrigerator, discard plastic, and aggressively stir to loosen. Fill and smooth into tart shell.
  • Top with raspberries in a heart design.. Once completely covered, dust with powdered sugar. Remove sides and bottom of the tart pan.
  • Serve immediately. Keep leftovers in refrigerator and enjoy!!

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