In red and green

RED FRUIT TART X MATCHA GRADE A

Serves 6 / Preparation time 45 min / Cooking time 15 min

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The dough:

  • 200g of wholemeal flour
  • 70g of almond powder
  • 30g tapioca starch
  • 80g caster sugar
  • 200g of soft butter
  • 1 whole egg
  • 2 pinches of salt

Pastry cream:

The filling:

  • 500g of red fruits, strawberries and/or raspberries

Preparation of the dough
 1) Knead the butter in a food processor and gradually add the caster sugar, salt, and almond powder. Knead for a few more minutes, then add the egg and continue kneading. Finally, gradually add the flour and tapioca starch and knead until you get a smooth dough.

2) Refrigerate for at least 30 minutes. You can also prepare the dough the day before and refrigerate it, but do not exceed 24 hours of refrigeration.

3) Spread the dough directly into a 28cm diameter pie dish and prick the bottom with a fork. Bake for 15 to 20 minutes in an oven preheated to 180°. Let cool.

Preparation of the pastry cream
 1) Preheat the milk, but do not boil it. Whisk the egg yolks and sugar separately until pale, then add the cornstarch while continuing to whisk. Add the mixture to the saucepan with the preheated milk, bring to a boil over low heat and let it boil for about a minute while continuing to whisk to prevent the cream from burning at the bottom of the pan.

2) Mix 1 to 2 spoons of Matcha powder, depending on the desired flavor intensity, into a tablespoon of milk. To avoid lumps, the milk/Matcha mixture must be well smoothed. It is very important not to pour this Matcha mixture into still-boiling cream, but to let the pastry cream cool to around 60°C to 70°C. This helps preserve the nutritional and flavor qualities of our premium ceremonial Matcha .

3) Pour the Matcha pastry cream over the base of the tart, then garnish with the strawberries and chill for at least an hour. Serve cold with a Matcha latte, one of our green teas or in the evening with our Midnight Treasure infusion.