Valentine’s Matcha & Chocolate Brandy Tartlets

What Makes This Special

This recipe marries classic Spanish tart pastry (pasta flora) with the deep, grassy complexity of matcha and the celebration of winter through warming brandy and rich chocolate. These heart-shaped tartlets are the perfect balance of crisp, buttery crust, silky matcha custard, and a luscious chocolate-brandy ganache—finished with festive Valentine’s decorations. Each element highlights seasonality and romance while teaching key pastry techniques, making this a memorable and educational baking project.

Ingredients

This recipe uses the traditional Spanish tart base with a twist: a dash of brandy for holiday warmth and matcha for an earthy, aromatic custard. The chocolate-brandy ganache layer adds depth and luxury, while decorative touches invite creativity.

For the Tartlet Shells

• 125 g unsalted butter, cold and cubed: Provides a flaky, tender crumb.
• 200 g plain flour: The structure of the tart base.
• 50 g icing sugar: Sweetness and fine texture.
• 1/4 tsp fine sea salt: Balances flavor.
• 1 large egg yolk: Richness and structure.
• 30 ml cold water: Helps bind the dough.
• 10 ml brandy: Adds festive aroma and keeps the pastry tender.

For the Matcha Brandy Custard

• 20 g culinary matcha powder: The star ingredient, for color and flavor.
• 250 ml whole milk & 100 ml double cream: Make a rich, silky custard.
• 100 g caster sugar: Sweetness, balanced to let matcha shine.
• 3 large egg yolks: Richness and thickening.
• 25 g cornflour: Sets the custard without scrambling.
• 10 ml brandy: Echoes the pastry’s festive note.

For the Chocolate Brandy Ganache

• 80 g dark chocolate: Contrasts beautifully with matcha, adds depth.
• 15 g unsalted butter: Gloss and richness.
• 15 ml brandy: For warmth and complexity.

For Decoration (Optional)

• Edible gold leaf: Luxurious holiday touch.
• Freeze-dried raspberry pieces: Adds a pop of color and tartness.

Instructions

Step 1: Make and Chill the Pastry

Combine the flour, icing sugar, and salt in a bowl. Add cold butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. In a small bowl, whisk the egg yolk, cold water, and brandy. Drizzle into the flour mix and stir with a fork until clumps form. Knead gently just until it comes together—do not overwork! Flatten into a disk, wrap, and chill overnight (or at least 2 hours). This resting ensures the dough is easy to roll and bakes up tender and crisp.

Step 2: Prepare Matcha Brandy Custard (Overnight Option)

The next day, whisk matcha and 50 ml of the milk in a small bowl until smooth and lump-free. In a saucepan, combine remaining milk, cream, and half the sugar. Bring to steaming (not boiling). In a bowl, whisk yolks, rest of the sugar, cornflour, and a pinch of salt. Gradually whisk the hot milk into the yolk mixture, then return to the saucepan. Cook over medium heat, whisking constantly, until thickened and bubbling (about 3–5 mins). Off heat, whisk in the matcha mixture and brandy until smooth. Strain into a clean bowl, cover with clingfilm directly on the surface, and chill overnight for ultimate silkiness and flavor melding.

Step 3: Blind Bake Tartlet Shells

Preheat oven to 180°C (fan 160°C). Roll pastry to 3 mm thick and line tartlet tins (preferably heart-shaped). Dock bases with a fork. Freeze 10 minutes. Line each with baking paper and fill with baking beans. Bake 13 minutes, remove beans and paper, then bake 7–10 more minutes or until golden. Cool completely.

Step 4: Assemble Chocolate Brandy Ganache Layer

Melt dark chocolate and butter together gently in a bowl set over a pan of barely simmering water. Off heat, stir in brandy until glossy. Spoon or pipe a thin layer of ganache (about 10 g per tartlet) into each cooled shell. Refrigerate to set (10–15 min).

Step 5: Fill with Matcha Custard and Decorate

Whisk or beat chilled matcha custard until creamy and smooth. Spoon or pipe into tartlet shells, smoothing tops. Decorate with edible gold leaf or freeze-dried raspberry pieces for a festive, romantic finish. For extra flair, pipe small chocolate hearts or dust with extra matcha.

Pro Tips

• Chill is Key: Both pastry and custard benefit from overnight chilling for best flavor and texture.
• Matcha Quality Matters: Use fresh, culinary-grade matcha for vibrant color and clean flavor.
• Gentle Cooking: Never let custard boil vigorously, or it may curdle—constant whisking is essential.

Troubleshooting

Shells shrank in the oven? Likely under-chilled or overworked pastry. Ensure full chilling and gentle handling.

Custard lumpy or split? Overcooked or not whisked enough. Whisk constantly and strain while hot for silky results.

Variations

1. Raspberry Jam Layer: Add a thin swipe of high-quality raspberry jam under the ganache for fruity contrast.
2. Nutty Crunch: Sprinkle chopped toasted pistachios between the ganache and custard for texture and color.
3. Citrus Twist: Replace brandy with orange liqueur, and add a little zest to the custard for a bright, romantic flavor.

Storage

Store finished tartlets in an airtight container in the refrigerator for up to 2 days. Best enjoyed within 24 hours for peak crispness of the shell and vibrancy of the matcha custard.

These tartlets are a show-stopping, love-inspired project—perfect for impressing someone special or simply treating yourself to a little winter indulgence. Enjoy the process and savor every bite!