Need an easy yet elegant dessert? Make this No Bake Matcha Lemon Ginger Tart today!
Are you as in love with matcha as I am? The Godfather and I discovered matcha lattes way back in Georgia at a neighborhood coffee shop. We adored them! The earthy green tea hit the spot as far as warm drinks go. At the risk of sounding hipster, this was before matcha was trendy. 😉 I’m so glad it’s gained popularity though, because now we can find matcha everywhere! Which means we can all make no-bake matcha lemon ginger tarts! Hooray for us!
I really love how this no bake tart recipe came together… accidentally. I had some extra matcha on hand from making the matcha marshmallows and spied some ginger cookies at the store. For some reason, the ginger cookies made me think of the matcha, which had me thinking of a bit of white chocolate I had on hand, and then boom. Tart. But isn’t this so perfect for Spring? It would be such a beautiful dessert on an Easter table!
It’s so easy to make too. Crush the ginger cookies with a rolling pin and plastic bag or using a food processor and mix with a little melted butter. Press into your greased tart dish. Refrigerate. Then mix up your ganache, stir in your matcha for a gorgeous color and irresistible scent, pour into your tart pan. Lick the spoon on the way to the sink since you won’t use it again anyway. Chill. When you’re ready to serve, whip up some lemon whipped cream (trust me, completes this tart), spread over the tart, and serve. If the ganache is still a bit hard, let the tart sit a minute. It’s fine.
Tarts are for tea, and sharing, and not stressing. Enjoy, darlings!
- 12 ounces ginger cookies, about 30-32
- 8 tablespoons unsalted butter, melted
Matcha Ganache Filling
- 12 ounces white chocolate, chopped
- 3/4 cup heavy cream, divided
- 2 tablespoons unsalted butter
- 1 1/2 tablespoons matcha powder
Lemon Whipped Cream
- 1 cup heavy whipping cream
- 1 teaspoon granulated sugar
- zest from 1 lemon
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- 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.