Matcha pie

On 11 November 2015
A slice of matcha pie



100g flour
75g butter
40g sugar
¼ of beaten egg


Preheat the oven to 347°F (175°C). Cut the butter into pieces and mix well all the ingredients together, and if necessary by kneading the pastry with your hands. Roll out the pastry with the size of your choice, then put it in a pie tin. Using a fork, poke the pastry so that it does not rise too much while cooking. Bake the sole pastry for 15 minutes.



125g white chocolate
50g flour 
125g sugar
25g almond powder
100g unsalted butter
1 small packet of baking powder
A pinch of salt
13g cornstarch
5g matcha usucha


Melt the white chocolate in a bain-marie. Melt the butter. In a bowl, blend the flour, the sugar, the almond powder, the melted butter, the baking powder, the cornstarch and the pinch of salt together. Add the melted white chocolate, still warm, to the blend. Divide it into 2 portions and add the matcha to only one of these 2 portions. Spread the matcha filling on the baked pie shell. Then, on the top of this first filling spread the second portion. Put it back in the oven for 40 minutes, still to 175°C (347°F). Once it is cooked, leave it to cool.



65ml thick cream
30g butter
125g white chocolate
40g mascarpone
4g matcha usucha


In a saucepan, warm the cream and the butter. When the blend is warm, off the heat, add the chocolate pieces and put a lid on it for a few minutes to let the white chocolate melt. Then mix, leave it cool. In a bowl, blend the mascarpone with the matcha. Add it to the chocolate cream and spread it over the cooled pie. Then keep it in the fridge for at least 2 hours. All you have to do now is to enjoy your pie once it is cooled !

  • Très Bonne recette On 06.03.2017 at 09h59 Reply to this comment

    Chère Maison Theodor,

    Je connaissais de nom le Matcha, et je dois dire qu'après avoir essayé cette recette je suis conquise.

    Même si je suis novice (et que j'ai eu un raté), c'est un vrai régal, ma famille a dévoré cette tarte !

    Bonne Journée


    • LA MAISON THEODOR On 06.03.2017 at 09h59

      Chère Marie,

      Merci pour votre commentaire, cela nous fait grandement plaisir si cette recette vous a plu !

      Merci pour votre partage,
      Belle journée,
      La Maison THEODOR