Matcha Tartlets

Please note: This recipe is part of the Premium section.

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.

Matcha Tartlets

Course: pies, tart

Cuisine: French

Keyword: green tea, matcha

Prep Time: 50

Cook Time: 10

Servings:

Calories: 300kcal

Cost: $22

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.

Equipment

1 Stand mixer
1 Saucepan
1 Whisk
1 Rubber spatula
1 Dough scraper
2 Pastry bowls
2 Piping bags
1 Open start tip

Ingredients

10 ea. Baked tartlets Recipe
1 ea. Quatre quart cake Recipe
600 g Raspberries
200 g Raspberry or red fruit jam
1 ea. Peach optional

Matcha Chantilly/Ganache Montée

200 g Heavy cream
100 g Milk
200 g Heavy cream chilled
6 g Tea matcha powder
150 g White chocolate
4 g Gelatin 200 bloom

Passion Fruit Punch

150 g Simple Syrup Recipe
80 g Passion fruit puree
20 g Water

Instructions

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.