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White Chocolate & Matcha Ganache Tarts Recipe

White chocolate matcha ganache tarts
White chocolate matcha ganache tarts

White chocolate and matcha ganache tarts have the perfect blend of sweet and slightly bitter flavours. To make this delicious dessert, prepare 17 units of baked shortbread shells, cream, glucose and Kyoto Matcha Elixer. For the chocolate component, NESTLÉ Docello® Snowcap White Compound Chocolate is a delectable option. The ganache is made by combining the NESTLÉ Docello® Snowcap White Compound Chocolate, Matcha Elixer cream, and glucose. After cooling and piping the ganache into the shortbread shells, you can top the tarts with a little bit of matcha powder and micro plane lemon zest.

Ingredients
  • • 17 units of RB Baked 40mm Shortbread Shells
  • 300g NESTLÉ Docello® Snowcap White Compound Chocolate
  • 150ml Cream
  • 25g Glucose
  • 25g Kyoto Matcha Elixer
Preparation
  • 1
    Mix cream and glucose together in a saucepan and bring to the boil.
  • 2
    Pour cream & glucose mix over the NESTLÉ Docello® Snowcap White Compound Chocolate and let it sit for 30 seconds.
  • 3
    Stir until combined.
  • 4
    Add Matcha Elixer and mix together.
  • 5
    Cool the Ganache in the fridge, then whip in a mixer using a paddle attachment.
  • 6
    Pipe into RB Baked 40mm Shortbread Shells.
  • 7
    Micro plane lemon zest over the tart and sprinkle lightly with Matcha green Tea Powder.

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