Matcha Cheesecake Tart with Pistachio-Cardamom Crust, Crème Fraîche Whipped Cream, and Blueberry Compote
A creamy, rich matcha cheesecake filling is perfectly complemented by pistachios and cardamom in the crust – a wonderful combination of earthy flavors. To sweeten the deal and complement those earthy notes, we have a homemade blueberry compote over a pillowy crème fraîche whipped cream ⋆⁺₊⋆ ☀︎ ⋆⁺₊⋆
Ingredients
Pistachio and Cardamom Crust:
- 1 1/4 cups All-purpose flour (155 grams)
- 1/4 cup Sugar (50 grams)
- 1/4 cup Pistachios, whole (30 grams)
- 1/4 tsp Diamond Crystal fine kosher salt
- 1/4 tsp Cardamom
- 1/2 cup Unsalted butter, cold and cubed (115 grams)
- 1 Large egg yolk
- 1-2 tbsp Ice water (15-30ML)
Matcha Cheesecake filling:
- 20 oz Cream cheese, softened (570 grams)
- 1/2 cup Sugar (100 grams)
- 1 tbsp Corn starch
- 1/4 tsp Diamond Crystal fine kosher salt
- 1/4 cup Sour cream (60 grams)
- 1 1/2 tbsp Matcha Powder (10 grams)
- 2 tsp Vanilla extract (10ML)
- 2 Large eggs, room temperature
Crème Fraîche Whipped Cream:
- 2 cups Heavy cream (480 ML)
- 1/4 cup Creme fresh (60 grams)
- 1/4 cup Powdered sugar (30 grams)
- 1/4 tsp Diamond Crystal fine kosher salt
Blueberry compote:
- 2 cups Blueberries (12 oz/300 grams)
- 1/2 cup Sugar (100 grams)
- 1 tbsp Fresh lemon juice (15 ML)
Instructions
First things first:
- Preheat the oven to 175°C (350°F).
Now, lets get started on our Pistachio and Cardamom Crust:
- In a food processor, combine the flour, sugar, pistachios, salt, and cardamom. Pulse to mix.
- Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and pulse until the dough starts to come together. If the dough is too dry, add ice water a little at a time until the dough forms a ball.
- Shape the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes to 1 hour to firm up.
- Roll out the chilled dough to fit into a (9-inch) tart pan with a removable bottom. Mold it into any spots it didn't cover properly.
- If the tart shell feels like it's becoming too soft to work with while you're molding it into the tart pan, pop it back in the fridge for a few minutes to firm up, and it should be much easier to work with again.
- Prick the crust all over with a fork. Line the crust with parchment paper and fill with pie weights or dried beans - bake for 15 minutes.
- Remove from the oven, and carefully lift out the parchment paper with the pie weights. Let the tart crust cool on the side. Be very gentle with the crust while it's warm, it is very delicate at this stage. (it is completely fine for the crust to still be slightly raw, as it will finish cooking with the cheesecake)
Lets Make the Matcha Cheesecake Filling:
- In a large bowl, beat the cream cheese, sugar, cornstarch, and salt until smooth and creamy.
- Add sour cream, matcha powder, and vanilla extract, and mix until well combined.
- Add the eggs one at a time, beating well after each addition.
- Pour the matcha cheesecake filling into the cooled tart crust.
- Bake for 35-45 minutes, or until the center is set but still slightly jiggly. the edges of your cheesecake should be completely set, the only part the will be slightly jiggly is the direct middle of your cheesecake.
- Turn off your oven and prop the door open with a wooden spoon. Allow the cheesecake to cool in the oven for an additional 30 minutes. Then, let it cool at room temperature for another 30 minutes. Cover with plastic wrap and refrigerate overnight (I promise the wait is worth it).
Blueberry Compote Time:
- It's honestly really simple: in a saucepan, combine blueberries, sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the sugar melts and the mixture starts to simmer.
- Continue to simmer for about 12 minutes, until the compote thickens and the blueberries have released their juices. It's okay if not all the blueberries have broken down.
- Remove from heat and let cool to room temperature.
- Add it to a jar or deli container, and you can place it in the fridge until you're ready to use it on your cheesecake the following day.
Crème Fraîche Whipped Cream:
- The whipped cream is the only thing that you have to make the day of, and only takes a few minutes.
- In a large bowl, whip the heavy cream, crème fraîche, powdered sugar, and salt until stiff peaks form.
- Keep refrigerated until ready to use (can be refrigerated up to 8-10 hours), but is best to be made right before you plan to use it.
Lets assemble!
- Spread a layer of crème fraîche whipped cream over the top of the chilled matcha cheesecake tart. Have fun with it, you can either pipe in on, dollop it on, or make swirls with a spoon - there's not wrong way!
- Drizzle the blueberry compote over the whipped cream.
- Garnish with fresh blueberries, mint leaves, lemon zest, and extra crushed pistachios if you'd like!
- Serve chilled, and we're done!