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! | New Year, New You | America's favorite matcha company since 2014

! | New Year, New You | America's favorite matcha company since 2014

Matcha Blueberry Tartlets

Matcha Blueberry Tartlets

 Even we'll admit, nothing quite compares to our cafe partner Maman's chocolate chip cookie but their Matcha Blueberry Tartlets are a close second!

Find the closest Maman cafe near you for a MatchaBar latte and check out their latest cookbook with all their famous recipes from their cafe! 


  • 1¾ cups whole milk 
  • 4 large egg yolks
  • ½ cup sugar 
  • 3 tbsp cornstarch 
  • 1 tbsp culinary matcha powder 
  • 3 tbsp unsalted butter, cubed, at room temperature 
  • 1 disk classic shortbread dough
  • 10 cm tartlet pans and cooled 
  • 2 cups blueberries, for garnish 


  1. In a medium saucepan, bring the milk to a boil over medium heat, keeping a close eye.
  2. In a medium bowl, whisk together the egg yolks and sugar until fully combined. Add the cornstarch and matcha powder and whisk until fully incorporated. While whisking vigorously, gradually add ¼ cup of the hot milk. Repeat with another ¼ cup of the hot milk, then slowly add the remaining hot milk, whisking vigorously so the eggs don’t scramble. Return the mixture to the saucepan and cook over medium-low heat, whisking constantly, until it’s as thick as pudding and bubbling slightly, 3 to 5 minutes. Remove the pan from the heat and whisk to make sure the custard is smooth, then add the butter pieces, 1 at a time, and whisk until fully incorporated.
  3. Pour the warm custard into the cooled tartlet shells and use an offset spatula to smooth out the tops. Place a piece of plastic wrap directly on the surface of the tartlets and refrigerate for at least 4 hours or overnight to set.
  4. When ready to serve, carefully remove the plastic wrap and generously garnish the tartlets with the blueberries. Enjoy immediately.

Published with permission from Maman: The Cookbook by Elisa Marshall and Benjamin Sormonte with Lauren Salkeld. Copyright ©2021. Photographs by Linda Xiao. Published by Clarkson Potter, an imprint of Penguin Random House. 


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