I've always loved making tarts of all kinds, and in Germany we often use a buttery shortbread-style crust called Mürbteig. It's been my go-to tart base for years because it's simple, reliable, and so delicious. When I moved to the States, I was introduced to matcha for the first time.
As a German who already loves earthy flavors like poppyseed cakes, it didn't take long for this matcha blueberry tart to become one of my new favorites. The flavor is unique yet comforting-the matcha adds a gentle earthiness, the blueberries bring freshness, and the crumbly German tart crust ties it all together. My inspiration came from the Maman cookbook, but of course, I've added my own twist to make this tart special and very doable at home.
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Why You'll Love This Matcha Blueberry Tart
This tart has the buttery, crumbly base that German bakers know well, but the filling is infused with matcha for a lightly earthy, almost floral flavor. Juicy blueberries add a burst of freshness, balancing the richness of the cream filling and pairing beautifully with the matcha.
- Unique twist: classic German tart crust + Japanese matcha + blueberries.
- Visually stunning: the green matcha filling against the deep blue berries is eye-catching and perfect for special occasions.
- Easy to prepare once you know the steps of making Mürbteig.
Ingredients for Matcha Blueberry Tart
For the Tart Crust (Mürbteig):
- Flour
- Butter (cold, cubed)
- Sugar
- Egg
- Pinch of salt
For the Pastry Cream:
- Heavy cream
- Milk
- Eggs
- Sugar
- Matcha powder (culinary grade)
- Vanilla extract
- Corn Starch
- Butter
- Salt
Topping:
- Fresh blueberries (lots of them for that "blueberry matcha" look)
- Optional: powdered sugar for dusting
How to Make Matcha Blueberry Tart
1. Prepare the German Tart Crust (Mürbteig)
Combine flour, sugar, salt, butter, and egg until you have a smooth, firm dough. Chill the dough for at least 30 minutes before rolling out. Press into a tart pan and bake until lightly golden.
2. Make the Matcha Filling
The filling for this matcha tart is similar to a classic pastry cream, but with the earthy flavor of matcha and a light, creamy texture. To make it, heat milk with sugar, matcha powder, and a touch of vanilla extract, reserving a little milk to mix with the egg yolks and cornstarch. Once the milk comes to a gentle boil, pour in the egg mixture and cook until thickened. Strain the cream to ensure it's silky smooth and cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.
After the pastry cream has cooled, whip the heavy cream until soft peaks form, then gently fold it into the cooled pastry cream. The result is an airy matcha filling that's perfectly creamy without being heavy, ready to be spread into your Mürbteig tart shell and topped with fresh blueberries.
3. Add the Blueberries
Top the filling generously with fresh blueberries. You can arrange them in neat circles for a polished look or scatter them for a more rustic style.
Tips for the Perfect Matcha Blueberry Tart
- Sift your matcha powder → avoids lumps and gives a smoother filling.
- Chill before serving → allows the flavors to set and makes slicing easier.
- Use fresh, plump blueberries → frozen berries may release too much liquid.
- Don't overbake the crust → Mürbteig should stay tender and crumbly.
Variations
- No-bake option: use a cookie crust instead of Mürbteig for a quicker version.
- Use different fruit: strawberries are another beautiful combo that pairs wonderfully with matcha.
- Mini tarts: bake in small tart pans for individual servings. I like these tart pans.
- Spelt Flour: You can make your tart crust out of White Spelt Flour instead of All Purpose Flour.
FAQs About Matcha Blueberry Tart
Can I use frozen blueberries?
I would not recommend using frozen fruit. Frozen berries may release too much liquid.
What type of matcha should I use?
Culinary-grade matcha works perfectly here. Ceremonial grade is more expensive and not necessary for baking.
Can I make this ahead of time?
Yes! Bake the tart crust and prepare the filling a day in advance. Assemble with blueberries just before serving.
Is Mürbteig the same as pie crust?
Not exactly-Mürbteig is richer, with more butter and egg, giving it a crumbly, cookie-like texture that pairs beautifully with creamy fillings.
Serving Suggestions
- Dust with powdered sugar for an elegant finish.
- Pair with a cup of green tea or coffee for a café-style treat.
More Desserts
Matcha Blueberry Tart with German Shortcrust (Mürbteig)
Ingredients
Equipment
Method
- In a large bowl, whisk together flour, salt, and sugar.
- Add cold, cubed butter and cut it into the flour until the mixture resembles coarse crumbs.
- Add the egg and vanilla extract, and mix until the dough comes together into a smooth ball. Knead gently by hand if needed. You can use your kitchen machine with a dough hook attachment.
- Flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Roll out the chilled dough to about ¼-inch thickness and line a tart pan. Trim excess dough. Make sure to not stretch your crust too much or it will shrink.
- Prick the tart base with a fork to prevent bubbles.
- Line the crust with parchment paper and fill with pie weights (or dried beans).
- Bake at 350°F (180°C) for 15 minutes.
- Remove the parchment and weights, then bake 5 more minutes until lightly golden. Allow to cool completely. Each oven is different so look for golden brown.
- In a saucepan, heat milk, matcha powder, and vanilla until just simmering. Remove from heat to infuse.
- In a separate bowl, whisk together egg yolks, sugar, cornstarch, and salt until pale and smooth.
- Temper the eggs by slowly whisking in the hot milk mixture.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened and bubbling (1-2 minutes).
- Lower heat and cook 1-2 more minutes to fully cook the starch.
- Remove from heat and stir in butter until smooth and glossy.
- Strain through a fine sieve into a clean bowl, cover with plastic wrap pressed directly on the surface, and cool to room temperature. Refrigerate until set.
- If desired, whip 200 g heavy cream until soft peaks form (chill bowl and whisk for best results).
- Once the pastry cream is cooled, gently fold in the whipped cream to make a lighter, airy filling.
- Spread the pastry cream (or pastry cream + whipped cream) evenly into the cooled, blind-baked tart shell.
- Arrange fresh blueberries on top.
- Dust lightly with powdered sugar before serving.
Notes
Notes
- Make sure to blind bake the crust to prevent sogginess and achieve a crisp base.
- Whole milk is essential for a creamy, smooth filling.
- You can serve with just pastry cream or fold in whipped cream for a lighter texture.
- Chilling your bowl and whisk keeps the heavy cream cold for better volume.
- This tart is also delicious with strawberries or other fresh berries.
Easy to Make, and a favorite in our home.