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Matcha Tartlets

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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Prep Time 50 minutes
Cook Time 10 minutes
Servings: 10
Course: pies, tart
Cuisine: French
Calories: 300

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

Equipment

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

Method
 

Matcha Chantilly
  1. 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.
  2. 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.
  3. 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
  1. Mix ingredients together, set aside.
Tartlets Montage
  1. In the stand mixer fitted with the whisk attachment, beat the chilled matcha ganache montée to medium-soft peaks.
    matcha mousse
  2. 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
  1. Matcha tartlets can be stored in the refrigerator for up to 2 days. Avoid freezing temperature.