Matcha Tartlets
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This exquisite tartlet combines the earthy notes of matcha with the tropical sweetness of passion fruit and the vibrant tang of raspberries. Matcha, a finely ground green tea powder with a rich history dating back to the 8th century in China, adds a subtle bitterness that perfectly contrasts the zesty passion fruit and juicy raspberries in this tartlet. The combination of these unique ingredients creates a harmonious balance of flavors that will tantalize your taste buds and leave you craving for more.
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Imagine a delicate tart shell filled with a creamy matcha custard that's been gently infused with passion fruit, then topped with fresh raspberries creating a harmonious, multi-dimensional dessert.
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Matcha Chantilly
- Soak gelatin in cold water to soften; drain and set aside. In a saucepan, bring to a quick boil heavy cream, milk and whisk in the tea matcha. Remove from the heat.
- In a narrow and tall container, add the chopped white chocolate. Pour in the hot matcha liquid and let sit for a couple of minutes.
- Mix using an immersion blender. Add the soften gelatin and the remaining chilled heavy cream. Mix well and refrigerate matcha ganache montée overnight.
Passion Fruit Syrup
- Mix ingredients together, set aside.
Tartlets Montage
- In the stand mixer fitted with the whisk attachment, beat the chilled matcha ganache montée to medium-soft peaks.
- Baked tart shells may be lightly coated with melted white chocolate to prevent from getting soggy overtime. Cut out ten 0.4-inch/1cm thick rounds out of leftover quatre quart cake or genoise. Pipe out a dollop of raspberry jam into tartlets. Soak quatre quart round quickly in the passion fruit punch and place into tartlets. Arrange raspberry halves around it. Pipe out generous matcha chantilly rosettes. Garnish with a thin slice of peach if desired.
Storage
- Matcha tartlets can be stored in the refrigerator for up to 2 days. Avoid freezing temperature.
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