In a stand mixer, combine 1 cup of all-purpose flour, 1/2 cup of almond flour, 1/4 cup of powdered sugar, and a pinch of salt. Mix until combined, then add 1/2 cup of chilled unsalted butter, blending until the mixture resembles wet sand. Add 1 beaten egg, mixing until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 4 hours to firm up.

Preheat your oven to 175°C (350°F). Roll out the chilled tart dough on a floured surface until about 1/4 inch thick. Press the dough into tart pans and dock the bottom with a fork to prevent puffing. Place the pans in the freezer for 10 minutes before baking. Bake for 20-25 minutes or until the edges are golden brown. Allow the tart shells to cool completely.

In a saucepan over low heat, melt together 1/2 cup of unsalted butter, 4 oz of white chocolate, 1 cup of mini marshmallows, and 8 oz of cream cheese, stirring until smooth and creamy. Remove from heat and let it cool slightly before whisking in 2 tablespoons of matcha powder. Set the filling aside to cool completely.

In a separate mixing bowl, whip 1 cup of heavy cream to stiff peaks. Gently fold the whipped cream into the cooled matcha mixture, taking care not to deflate the whipped cream. Once fully combined, pipe the fluffy matcha filling into the cooled tart shells. Smooth the tops and refrigerate for at least 1-2 hours to allow the filling to set.

In a clean mixing bowl, whip together 1/2 cup of heavy cream, 4 oz of mascarpone cheese, and 1/4 cup of powdered sugar until mixtures hold stiff peaks. Once the matcha filling has set, pipe the whipped topping over each tart. Refrigerate for an additional hour.

Just before serving, dust the top of each Matcha Cheesecake Tart with a light coating of matcha powder. Slice and serve chilled, paired with fresh berries or a drizzle of sweetened condensed milk for added elegance.