For a show-stopping dessert that’s as elegant as it is flavorful, this Pistachio Matcha Tart delivers on every level. The nutty, buttery crust provides a perfect base for the vibrant green tea filling, which comes together smoothly in the food processor. It’s the ideal centerpiece for a festive table, blending earthy matcha and rich pistachio into a creamy, unforgettable treat your guests will adore.
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A Tart That Truly Nourishes ✨
- Effortless Elegance – This no-bake Pistachio Matcha dessert looks impressive but comes together with simple steps.
- Mindful Making – The process of creating these vibrant green tea nutty tartlets is a calming kitchen ritual.
- Flavor Harmony – Earthy matcha and rich pistachio create a uniquely balanced, sophisticated taste.
- Make-Ahead Magic – Prepare these elegant Pistachio Matcha Tarts in advance for stress-free entertaining.
What You’ll Need for Your Pistachio Matcha Tarts
For the crust
- All-purpose flour – The base of any good tart crust, and this one’s no exception.
- Granulated sugar – Just a touch to balance the flavors.
- Kosher salt – A pinch to enhance everything.
- Unsalted butter – Keep it cold and cubed for that perfect crumbly texture.
- Egg yolk – Adds richness and helps bind the dough together.
- Ice water – Just enough to bring the dough together without overworking it.
For the filling
- Heavy cream – Go full-fat for the creamiest, dreamiest filling.
- Whole milk – Works with the cream to create the perfect custard base.
- Matcha powder – Use a high-quality one for that vibrant color and bold flavor.
- Granulated sugar – Sweetens the filling just right.
- Eggs – At room temperature for a smooth, even custard.
- Almond extract – A subtle hint of nuttiness that pairs beautifully with pistachios.
- Shelled pistachios – Finely ground to add texture and flavor to the filling.
For the garnish
- Shelled pistachios – Roughly chopped for a crunchy, nutty finish on top.
Let’s Talk Timing for Your Pistachio Matcha Tarts
I find the rhythm of making these tarts to be such a peaceful process. You’ll spend about 30 minutes getting your ingredients measured and your crust prepared—a quiet, focused time I truly cherish.
Then, the active cook time is just 20 minutes. In under an hour, you’ll have created something beautiful. The rest is simply waiting while the fridge works its magic, making it the perfect weekend cooking ritual. If you enjoy this paced, mindful baking, you might also love the process in my Lemon Pistachio Loaf.
Pistachio Matcha Tarts
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter cold and cut into small cubes
- 1 large egg yolk
- 2 tbsp ice water
- 1/2 cup shelled pistachios unsalted and finely ground
- 3/4 cup heavy cream
- 1/4 cup whole milk
- 2 tbsp matcha powder
- 1/3 cup granulated sugar
- 2 large eggs at room temperature
- 1/4 tsp al almond extract
- 2 tbsp shelled pistachios unsalted and roughly chopped for garnish
Equipment
- food processor
- tart pans
- saucepan
- oven
Method
- To make the crust, combine the all-purpose flour, 1/4 cup of granulated sugar, kosher salt, and cold, cubed butter in a food processor. Pulse until the mixture resembles coarse, sandy crumbs with no large lumps of butter remaining.
- Add the egg yolk and ice water to the food processor and pulse just until the dough begins to clump together and form a ball. Be careful not to overmix.
- Press the dough evenly into six 4-inch tart pans with removable bottoms, ensuring it goes up the sides. Use a fork to prick the bottoms all over, then freeze the crusts for 30 minutes until firm. Meanwhile, preheat your oven to 350°F (175°C).
- Bake the frozen tart crusts for 15-18 minutes, or until the edges are lightly golden brown. Remove from the oven and let them cool completely on a wire rack.
- For the filling, whisk together the heavy cream, whole milk, matcha powder, and 1/3 cup granulated sugar in a medium saucepan over medium heat. Heat the mixture until it is warm and the sugar has completely dissolved, but do not let it boil.
- In a separate bowl, lightly beat the 2 eggs. Gradually whisk about 1/2 cup of the warm matcha mixture into the eggs to temper them, then pour the entire egg mixture back into the saucepan, whisking constantly.
- Cook the custard over low heat for 3-5 minutes, stirring constantly with a spatula, until it has thickened enough to coat the back of a spoon. Remove from heat and stir in the almond extract and finely ground pistachios.
- Pour the warm filling into the cooled tart shells. Garnish the tops with the roughly chopped pistachios. Refrigerate the tarts for at least 4 hours, or until the filling is completely set, before serving.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Adapting Your Pistachio Matcha Tarts Gently
I often hear from friends looking for more sugar-conscious options, and I love how adaptable this Pistachio Matcha Tart recipe can be. For a truly diabetic-friendly version, you can experiment with a natural sweetener like stevia in the filling.
Simply replace the granulated sugar with a stevia blend made for baking. You could also reduce the portion size for better glycemic control, as just a small slice of this rich dessert is incredibly satisfying. Remember, it’s all about finding what feels good for your body.
My Gentle Advice for Your Pistachio Matcha Tarts
Over the years, I’ve learned a few little secrets that make these tarts even more special. I’m always happy to pass them along to you.
- Embrace Almond – That touch of almond extract is my favorite flavor swap; it deepens the nutty profile and makes the matcha sing.
- Chill Thoroughly – This is my non-negotiable prep tip. Please give your tarts a full 4 hours in the fridge. It makes the creamy matcha pistachio filling set perfectly.
- Grind Fine – For the smoothest texture in your whipped cream pistachio crust dessert, take an extra moment to grind the pistachios into a very fine powder.
- Store with Care – Keep these delicate tarts in a sealed container in the fridge, and they’ll be happy for up to three days. For longer storage, I don’t recommend freezing as it can change the filling’s texture.
If you’re looking for another make-ahead treat, my Cherry Cheesecake Ice Cream is a fantastic option.
The Goodness in Every Bite of Pistachio Matcha Tarts
While this is certainly a treat, it’s wonderful to know that these elegant Pistachio Matcha Tarts also bring some simple nourishment to your table. The pistachios offer a lovely source of protein and healthy fats.
Meanwhile, the matcha provides a gentle, focused energy without the jitters, thanks to its unique properties. As always, I believe in enjoying desserts mindfully. For more on the history and background of this wonderful ingredient, you can read about the history of matcha. For another dessert that combines fruity and nutty flavors, explore my Pistachio Pineapple Delight.
A Lighter Take on Pistachio Matcha Tarts
If you’re craving the flavor but want a slightly lighter version of this Pistachio Matcha dessert, a few small tweaks can make a difference. You can try using half heavy cream and half Greek yogurt in the filling for a tangier, protein-rich twist.
For the crust, swapping in almond flour for some of the all-purpose flour adds more nuttiness and nutrients. For more inspiration on creating refreshing, fruit-focused desserts, check out my Lemon Cherry Sorbet or the creamy Lemon Coconut Gelato.
Serving Your Beautiful Pistachio Matcha Tarts
I love serving these tarts as the grand finale to a relaxed weekend meal. The vibrant green just feels so celebratory. A cup of hot green tea alongside is my perfect pairing, allowing the matcha flavor to shine.
For a special brunch, a small slice with fresh berries adds a lovely pop of color and freshness. It reminds me of a spring morning where everything feels new and bright.
If you’re hosting a gathering, these no-bake pistachio green tea pastries are a stunning choice. For other elegant dessert ideas, my Dubai Pistachio Chocolate Bar is another crowd-pleaser.
Common Hiccups with Pistachio Matcha Tarts (And How to Avoid Them)
Even the most calming recipes can have their tricky moments. Here’s how to sidestep a few common issues and ensure your almond-infused matcha pistachio custard tarts turn out perfectly.
- Overworking the Dough – Pulse the crust ingredients just until they clump. Over-processing leads to a tough crust, not a tender one.
- Skipping the Chill – Don’t rush the 30-minute freeze for the crust. A firm, cold crust is the secret to preventing shrinkage during baking.
- Curdling the Custard – Tempering the eggs is crucial. Whisk that warm matcha mixture into the eggs slowly to bring them up to temperature gently.
- Impatience – The final set in the fridge is a test of patience! Cutting into a tart too early means a runny filling. Wait the full 4 hours.
I’ve learned these lessons through gentle trial and error in my own kitchen. For more proven techniques on combining these flavors, consider the matcha pistachio shortbread technique. And if you love banana bread, my Matcha Banana Bread is a simpler, forgiving recipe.
Keeping Your Pistachio Matcha Tarts Fresh
I always make an extra tart to enjoy the next day with my afternoon tea—it feels like a little gift from past me. To store them, simply place the cooled tarts in an airtight container.
They will keep beautifully in the refrigerator for up to 3 days. I don’t recommend freezing, as the texture of the creamy filling can become grainy upon thawing. For another delightful dessert that stores well, my Cookie Monster Ice Cream is a fun option, as is the classic Cherry Ice Cream.
I Hope You’ll Try These Pistachio Matcha Tarts
There’s something so deeply satisfying about creating a dessert that is both beautiful and delicious. I hope this Pistachio Matcha Tart recipe brings a moment of calm and a burst of joy to your kitchen.
It’s a wonderful way to celebrate the season or simply treat yourself. If you’re looking for more kitchen inspiration, I have so many other recipes I think you’ll love. Try a refreshing Matcha Lemonade, a cool Green Tea Lemonade, a cozy Snickerdoodle Ice Cream, or even a fun exploration of the Matcha McDonalds trend. Happy baking!
More Spring Dessert Recipes You’ll Adore
If the flavor of these tarts spoke to you, here are a few more seasonal treats that capture that same spirit of freshness and celebration.
Lemon Pistachio Loaf – A bright, zesty cake that’s perfect for a spring brunch or afternoon snack.
Matcha Banana Bread – A delightful twist on a classic, adding an earthy depth to the familiar comfort of banana bread.
Lemon Cherry Gelato – A creamy, fruity frozen dessert that’s both tart and sweet.
Pistachio Pineapple Delight – A tropical and nutty combination that is as refreshing as it is unique.
Your Questions on Pistachio Matcha Tarts, Answered
Do matcha and pistachio go well together?
Absolutely, they are a match made in heaven. The earthy, slightly bitter notes of high-quality matcha complement the rich, nutty sweetness of pistachios perfectly. This combination creates a sophisticated and balanced flavor profile that is truly unique and delicious.
Does Starbucks have a pistachio matcha?
As of now, Starbucks does not have a permanent pistachio and matcha drink on their core menu. They occasionally release seasonal specialties, but for a guaranteed fix, making your own Pistachio Matcha dessert at home is your best bet for that specific flavor combination.
How to make matcha pistachio?
You make it by creating a buttery tart crust with ground pistachios, then filling it with a smooth, set custard made from cream, milk, sugar, eggs, and high-quality matcha powder. The key is to temper the eggs properly for a silky texture and to chill the tarts thoroughly until they are firm. For more pairing ideas, look to expert pastry chef recipes.
How do you know when a pistachio tart is done?
For the baked crust, you know it’s done when the edges are a light golden brown. For the filling, since it’s cooked on the stovetop, it’s done when it has thickened enough to coat the back of a spoon. The final “doneness” for the entire Pistachio Matcha Tart is achieved after it has set completely in the refrigerator for at least 4 hours.
