Baking pastry may seems like a daunting task but when it looks this good it's got to be done! Equip yourself with a tart tin, some baking beans, and a mixing implement or two and you'll be whipping up this deliciously decadent treat in no time! Dress with dark or white chocolate shards and shavings, or a simple dusting of icing sugar, and prepare to wow your friends with a show stopper.


For the filling:

  • (14oz) white chocolate, roughly chopped
  • 300ml (½ pint) double cream
  • few drops of vanilla extract
  • 1 tbsp matcha powder
  • chocolate shavings, to decorate

For the chocolate pastry:

  • 175g (6oz) plain flour, plus extra for dusting
  • 40g (1½oz) cocoa powder
  • 85g (3oz) icing sugar
  • 150g (5oz) butter, cut into small pieces, plus extra for greasing
  • 2 egg yolks

Serves 8–10 400g


Make the chocolate pastry:

  • Sift the flour, cocoa powder and icing sugar into a large bowl.
  • Rub in the butter with your fingertips until the mixture resembles breadcrumbs.
  • Stir in the egg yolks until you have a soft dough. If it’s too dry and crumbly, add a little cold water, 1 tbsp at a time.
  • Put the dough in a plastic bag or wrap in cling film and chill in the fridge for at least 30 minutes.
  • Preheat the oven to 170°C/325°F/gas mark 3.
  • Roll out the dough on a lightly floured surface. Use to line a lightly greased 23cm (9in) loosebottomed tart tin.
  • Line with a sheet of baking parchment and fill with baking beans. Place on a baking tray.
  • Bake the tart ‘blind’ in the preheated oven for 20–25 minutes
  • Remove the baking parchment and beans and pop back into the oven for 10–15 minutes until the pastry is cooked and crisp. Set aside to cool.

Make the filling:

  • Melt the white chocolate in a heatproof bowl placed over a saucepan of gently simmering water (a bain-marie), then remove from the heat
  • Heat the cream in a small saucepan until it starts to boil. Beat into the melted chocolate with the vanilla extract and matcha powder, whisking until there are no lumps and the mixture is evenly coloured
  • Pour the chocolate mixture into the pastry case and allow to cool a little.
  • Chill in the fridge for at least 2 hours until set before turning out the tart onto a plate and sprinkling with chocolate shavings to serve. Delicious with fresh raspberries or strawberries and crème fraîche.
  • VARIATION • If you prefer, make a biscuit base with crushed Bourbons or Oreos, melted butter and melted dark chocolate.

Got the baking bug?