Need an easy yet elegant dessert? Make this No Bake Matcha Lemon Ginger Tart today!
Crush the ginger cookies in a food processor until fine. Mix with the melted butter and then press into a 9 inch tart pan lightly greased with butter or nonstick spray. Refrigerate 20-30 minutes.
Prepare the ganache by melting together the white chocolate, half a cup of heavy cream, and butter. You may use either a double boiler over medium heat or melt in a microwave safe bowl. If using the microwave, start with 1 minute at 50% power and then add additional 30 second intervals as needed until the ganache is smooth and shiny.
Combine the matcha powder with the remaining 1/4 cup of the heavy cream and then stir into the ganache. The matcha mixture will be a bit pasty, but smooths out in the ganache.
Pour the ganache into the tart crust and refrigerate until set.
When ready to serve, whip the chilled whipping cream and sugar in a bowl using a hand mixer, or a stand mixer fitted with the paddle attachment until soft peaks form. Fold in the lemon zest, lemon juice, and vanilla extract.
Spread the lemon whipped cream over the matcha ganache and serve! Garnish with lemons, candied lemons, or dust with additional matcha if desired.