Matcha Goat Cheese Tartlets Recipe
These goat cheese tartlets are your Easter bite-size showstopper: crisp shortcrust shells filled with creamy goat cheese and a smooth Matcha twist using KISSA Matcha Basic. Topped with pickled beetroot, honey, and flaky sea salt, they’re sweet-salty, modern, and made for brunch boards and guests.
Why goat cheese + Matcha is a perfect Easter bite
Small bites, big impact. The crisp tartlet base meets a silky goat cheese Matcha cream that tastes savory, slightly tangy, and subtly green. Pickled beetroot adds a gentle sweetness and color contrast, while honey and coarse sea salt create that addictive sweet-salty finish. It’s the kind of Easter starter that looks elevated—but is actually super simple to pull off.
Tips for clean shells and a smooth matcha cream
Blind-bake properly: weigh the dough down so the shells keep their shape and don’t puff up. Mix Matcha in thoroughly for an even color and lump-free cream. And always fill only once the shells are fully cooled—this keeps the cream stable, glossy, and perfectly pipeable for that “host with style” look.
Ingredients
1 ready-made shortcrust pastry
baking beans (for blind baking)
300 g goat’s cream cheese
a splash of cream
1/2 tbsp KISSA Matcha Basic
pickled beetroot slices
2 tbsp (matcha) honey
coarse sea salt
Instructions
- Preheat the oven to 160 °C (top/bottom heat).
- Cut the pastry into circles. Lightly oil a muffin/tartlet tin and press the dough into the molds.
- Prick the bases with a fork, cover with baking paper, and fill with baking beans.
- Blind bake for about 15 minutes until golden, then let cool completely.
- Stir goat’s cream cheese with KISSA Matcha Basic and a splash of cream until smooth and creamy.
- Pipe or spoon the cream into the cooled shells.
- Top with pickled beetroot, drizzle with (matcha) honey, finish with coarse sea salt, and serve.
Servings: 9–10 pieces
Preparation time: 30 min
