Ingredients for Tart Dough
40g Icing Sugar
20g Egg
80g Cake Flour
Ingredients for Tart Filling
30g Sugar
30g Egg
30g Almond Flour
3g Vanilla Extract
3g Matcha Tea Powder
Ingredients for Raspberry Jelly
10g Sugar
2g Gelatine Powder
8g Water
Ingredients for White Chocolate Ganache
40g Whipping Cream
10g Butter
Ingredients for Matcha Cream
20g Sugar
5g Matcha Tea Powder
Methods
Make Tart Dough. Make a well with cake flour and icing sugar on worktable.
Put butter and egg in the center of flour well. Mix all ingredients together with two scrappers.
Smear the flour mixture until the dough is formed.
Cover the tart dough tight, in square shape, and chill in fridge for 15 minutes.
Make Tart Filling. Place butter into mixing bowl. Soften the butter with hand mixer. Put sugar into the bowl. Mix until the batter is smooth.
Pour liquid egg into batter, 3 inclusions, mix until the batter is smooth and consistent.
Add vanilla extract. Mix until the batter is smooth.
Add matcha tea powder. Mix until the batter is smooth.
Add Almond Flour. Mix until the batter is smooth. Scrape the batter into a piping bag.
Take the Tart Dough out from fridge. Roll the tart dough to 3mm thick.
Cut the dough with a 10cm diameter circular cutter. Place and line the tart dough into tart mould (7cm diameter).
With a fork, poke holes at the flat bottom of each tart.
Pipe Tart Fillings into each tart.
Bake Matcha Tarts at 170C for 25 minutes. Cool down in room temperature.
Make Raspberry Jelly. Mix gelatine powder with water until no powder can be seen.
Put frozen raspberry into a pot. Heat until steaming. Add sugar and stir until it is dissolved.
Add gelatine and stir until it is dissolved.
Pour raspberry mixture into silicon mould. Place into freezer until it becomes solid (at least 30 minutes).
Make White Chocolate Ganache. Melt white chocolate over hot water bath. Add butter to white chocolate, 3 inclusions, stir until the chocolate is smooth.
Add whipping cream, 3 inclusions, and stir until the chocolate ganache is smooth.
Let the chocolate ganache rest and thicken in room temperature, for around 15 minutes.
Make Matcha Cream. Mix matcha tea powder with sugar.
Pour whipping cream into mixing bowl. Add matcha tea powder and sugar into the bowl. Whip with mixer. Put the matcha cream into piping bag.
Assembly. Pipe 5-8 gram of white chocolate ganache into the center of matcha tart. Place raspberry jelly over the ganache.
Pipe white chocolate ganache around raspberry jelly. Pipe Matcha Cream around white chocolate ganache.
Decorate the Matcha Cream Tart with yellow mini macaron.