matcha tart(s)

Find the original recipe here

Ingredients:

For the tart base

• ½ cup of dried coconut

• ½ cup corn flour

• 5 tbs frozen butter

• ¼ cup of stevia

For the stuffing

• 1 tbs matcha powder

• 1 ½ sheet of gelatin

• 4 tbs hot water

• 2 egg yolks

• 100 g white chocolate

• ½ cup of cream

Instructions:

Tart

Lay a baking sheet on an tray , spread the coconut and place it in a preheated oven at 160 degrees for 7-8 minutes until it is roasted and the coconut gets a nice color. Remove and let it cool completely. In a blender, mix the flour, coconut, butter, and stevia until you get a smooth dough. Press the dough with your fingertips in a large silicone mold for 20cm tins or 4-10 depending on the size of the silicone molds, and place in the refrigerator for 5-10 minutes. Then cover the tart dough cover with a non-stick paper, fill it with rice (so that it does not get uneven while baking and preserve its shape. Bake in a preheated oven at 170 degrees for about 20 minutes.

Stuffing

Put the gelatin in a bowl of iced water to soften it and then remove it from the water and dissolve it in 4 tbs hot water. Dissolve the matcha powder in some hot water, stir until it becomes paste and add it to the dissolved gelatin. With a hand mixer, beat continuously the egg yolks until they swell over a pot of boiling water. We want them to reach about 60 degrees so as to be pasteurized as we won't bake or boil them. We do this because eggs are inappropriate for raw use, as they pose a risk of salmonella infection. Then add them to the matcha paste stirring well. Melt the white chocolate into a bain-marie and add it gradually to the mix. In a mixer, whip the cream until it becomes whipped cream, add it and mix it gently with the other cream until we get a smooth mixture. Fill the tart and leave it in the fridge for the whole night. Garnish with fresh berries, grated white chocolate and coconut.