These fun flower-shaped matcha lemon tarts feel like the perfect way to celebrate spring. They are great for baby showers, garden parties, or simply enjoying on a sunny afternoon. With a matcha-infused tart shell and a silky lemon filling, they strike the perfect balance of earthy, sweet, and tangy.
Adding matcha to the crust gives these little tarts their gorgeous green color and a subtle umami flavor that works oh so well with homemade lemon curd. They may look intricate, but they’re surprisingly easy to make. And because they’re bite-sized, they’re the perfect handheld dessert. Plus, they’re completely plant-based! Not that you would know it.
What You’ll Need
All-purpose flour: It gives you a tender, lightly crisp crust that holds its shape beautifully.
Matcha powder: Use a high-quality, culinary-grade matcha, like our Organic Chef’s Choice Matcha, for the best flavor. Lower-quality matcha can taste bitter. Just be sure to sift before adding to your mixture to prevent clumping.
Granulated sugar: A touch of sweetness balances the lemon.
Vegan butter: This gives the crust its flaky texture and adds richness to both the shells and the lemon filling. Use a block-style vegan butter for best results.
Ice water: Helps bring the dough together while keeping the butter cold, which is key for a tender crust.
Cornstarch: The secret to a glossy, pudding-like lemon filling without eggs.
Plant-based milk: Adds creaminess to the filling. Unsweetened oat, soy, or almond milk works well.
Fresh lemon juice and zest: Fresh is worth it here for the best citrus flavor.
Turmeric powder: Just a tiny pinch gives the filling a natural lemon-yellow color.
Powdered sugar: Optional, but a dusting at the end makes these feel extra special
Ingredients
Matcha Tart Shells
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⅔ cup all-purpose flour, plus more for dusting
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2 tablespoons granulated sugar
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1 tablespoon culinary-grade matcha
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¼ cup vegan butter, cold and cubed
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2 tablespoons ice water
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Pinch of salt
Lemon Filling
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¼ cup granulated sugar
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1 tablespoon cornstarch
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¼ cup plant-based milk
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2 tablespoons fresh lemon juice
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1 teaspoon lemon zest
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⅛ teaspoon turmeric powder
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1 tablespoon vegan butter
Directions:
Make the Tart Shells
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In a bowl, whisk together flour, matcha, sugar, and salt.
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Rub in the cold vegan butter until the mixture resembles coarse crumbs.
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Add ice water and mix until a dough forms. Wrap and refrigerate for 30 minutes.
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Roll out the dough on a lightly floured surface and cut into flower shapes large enough to fit a shallow cupcake or tart pan.
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Press dough into the pan and prick the bottom with a fork. Freeze for 10 minutes.
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Preheat oven to 350°F.
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Line each tart with parchment and fill with beans or pie weights. Blind bake for 12 minutes.
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Remove weights and bake another 5 minutes, until lightly set. Cool completely.
Make the Lemon Filling
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In a small saucepan, whisk together sugar and cornstarch.
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Add plant milk, lemon juice, zest, and turmeric.
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Cook over medium heat, whisking constantly, for about 5 minutes until thickened.
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Remove from heat and stir in vegan butter until smooth and glossy.
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Transfer to a container and let cool.
Assemble
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Pipe or spoon lemon filling into cooled tart shells.
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Refrigerate 2–3 hours until set.
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Dust with powdered sugar before serving.
Tips & Tricks
- Keep everything cold. Cold butter is what gives the tart shells their tender texture, so chill the dough and don’t skip the freezer step before baking.
- Sift your matcha. This keeps the dough smooth and prevents little clumps of matcha.
- Use pie weights (or dried beans) for crisp shells. Blind baking keeps the flower shapes from puffing and helps avoid soggy bottoms.
- Let the filling cool before piping. A cooled filling is much easier to pipe neatly into the tart shells.
- These can be easily made a day in advance and chilled until serving.
- Store in an airtight container in the refrigerator for up to 3 days. Best enjoyed chilled.
Variations
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Add fresh berries on top
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Try Meyer lemons for a lighter, sweeter lemon taste
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Swap lemon for yuzu
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Top with toasted coconut
Bottom Line
These matcha lemon tarts are showstoppers. The combination of tart lemon and earthy matcha gives you the feeling of spring in every bite. If you have an occasion coming up, give these a try. We can’t wait to hear what you think!
