Matcha mascarpone tarts
There is no such thing as too much matcha , right ?! 😁
Made any list on what to bake for Christmas dinner ?
I was planning to make this tart an all matcha affair , using matcha milk jelly instead of strawberry . The tart though needs a flavour contrast and the slightly-tart homemade strawberry jelly is a great foil for the sinful mascarpone frosting .
This is a 4-layer tart ( for the 6-inch version ) and since I've got time on my hands , every component is homemade . I was supposed to add some chopped Pocky matcha in between the 2 layers of matcha frosting but my mise en place was a bit chaotic that day , okay , every time I bake , so I've forgotten to add it . I'm blaming it to my advancing age . Ha !
For the tart crust , I used my favourite recipe which I swiped from Washoku Guide site . I should have added some milk as I find it a bit crumbly , I used 8 grams of green tea and I should have known better considering that I tried the recipe several times already tsk tsk ! That said , the result still turned out great .
I still got some leftover strawberry puree from my last bake , the mousse tarts ( check out my previous post ) so I used it here . The contrast between green and red looks pretty rad , isn't it ?! And don't forget the flavour contrast !
For the sponge cake layer , it is another recipe from Washoku Guide ( you should really check this cooking site , lots of great recipes and very talented Japanese contributors ! ) . Okay , not really impressed with recipe , a bit dry and I think it needs something , not bad though .
For the frosting , it's pretty easy to make but don't over beat once you've added the mascarpone , I've read online that if you over beat , it will curdle , always remember that mascarpone is a bit expensive hee hee ! My frosting itself is not that smooth , I should have taken the mascarpone and let it stand at room temperature for a little while instead of adding it to the smooth cream cheese mixture straight from the fridge *sigh* I've read from Martha Stewart's site , a little too late though tsk ! , that you should let it stand at room temp for 30 minutes before using ugh !
If you still need another cake for your Christmas dinner desserts , try this pretty-scrumptious confection !
Green tea shortcrust pastry , recipe adapted here
110 grams cake flour
30 grams almond flour
8 grams green tea powder
1 gram salt
60 grams cold salted butter , cubed
1 (18 grams) egg yolk
a teaspoon or 2 milk , if you feel that the pastry dough is a bit dry
* In a mixing bowl , sift in cake flour , almond flour , green tea and salt . Tip lumps that sit on the sieve into the bowl . Toss in butter and use fingertips to mix everything together until it resembles a fine breadcrumbs . Add in yolk and use a spatula to mix until dough is cohesive , add in milk if it is a bit dry . Knead gently few times until dough is smooth , take out 155 grams and wrap in a plastic wrap , do the same with the remaining dough . Chill in the fridge for at least 1 hour , preferably overnight .
* Lightly-butter one 6-inch loose-bottom tart tin , two 8x2-cm and two 5x1.5-cm tart rings , set aside .
* Take out 155 grams portion pastry dough from the fridge , if it is a bit hard to roll , let sit for few minutes until it softens a bit . Roll dough between 2 sheets of lightly-floured plastic wrap or parchment paper , about 7-inch diameter , roll it as uniform as you can since you don't have to trim the excess dough . Peel off the top plastic wrap and place the tart tin on top of the rolled dough , invert the tin , peel off the other plastic , fit in the dough , smoothing gently all over the surface . Use the tines of the fork to poke holes all over the pastry dough . Place tin onto the baking sheet and into the freezer .
* Take out the remaining dough and roll to 3-mm thick , using a 10-cm round cutter , cut 2 pieces for the 8-cm tart rings and a 7-cm cutter for a 5-cm tart rings . Fit in dough into the prepared tart ring , poke holes all over the dough . Once you finished doing one piece , immediately place it inside the freezer and continue with the rest .
* Freeze for 1 hour before baking , no need to use pie weights .
* Meanwhile , preheat oven to 180ºC . Bake the 5-cm rings for 12 minutes , the 8-cm for 18 minutes and the 6-inch tin for 21 minutes , adjust time according to the oven you're using .
* Let cool on a wire rack for 10 minutes before removing the baked tart shells from the pan / rings . Cool completely on a wire rack . Once cooled , place tart shells on the baking sheet .
5 grams gelatine sheet , soaked for 10 minutes in cold water
75 grams ( homemade ) strawberry puree
35 grams caster sugar
1 tsp strawberry paste , optional
* Place the puree and sugar in a small saucepan , stir to combine and cook over medium heat for about 2 minutes . Turn off heat , squeeze off excess water from the softened gelatine and add it to the puree . Stir well until gelatine is completely dissolved . Pour jelly into a small bowl and let cool to room temperature .
* Divide jelly into the 5 tart shells , chill in the fridge for 30 minutes or until set .
Green tea sponge cake , recipe adapted here
3 eggs , at least 60 grams each
90 grams sugar
100 grams cake flour
6 grams green tea powder
20 grams butter
30 grams milk
* Please click link above for how-to .
* Slice the sponge cake into 3 pieces , using a 3 3/4-inch fluted cutter , cut one piece for the 6-inch tart and two 4-cm pieces for the 8-cm tarts . Lots of leftover sponge , use it as a base for mousse tarts / cake or eat it as is .
* Place each sponge cake on top of the jelly-filled tart shells , chill until needed .
125 grams ( Philly ) cream cheese , at room temperature
125 grams icing sugar
2 teaspoons matcha powder
8 oz ( Galbani ) mascarpone
* Place cream cheese in a mixing bowl , sift in icing sugar and the matcha powder . Beat until mixture is smooth and fluffy , scrape sides of the bowl as needed . Add in the mascarpone , beat at low speed for about 2 minutes until just incorporated , do not over beat the mixture .
* Spoon frosting into a piping bag fitted with 1/2-inch round piping tip .
* Pipe frosting on tarts , chill for at least 2 hours before serving .
* Slice and best served with homemade fruit coulis or fresh raspberries or strawberries .
That's a masterpiece, Anne. Wish I could reach in and grab one to try!ReplyDelete
This is really impressive!ReplyDelete
Such beautiful tarts, Anne! The colors are perfect for Christmas!!! Happy holidays, my friend! xoReplyDelete
Hi Anne, your tarts look too beautiful to be eaten. So cute and awesome. Thanks for sharing.... I want 2 please. :))ReplyDelete
Merry Christmas to you. Happy holiday.
Ad ogni fine segue sempre un nuovo inizio. Ti auguro di mantenere forte ed incrollabile quella determinazione che permette di percorrere la strada del successo. Auguri di buon 2017.ReplyDelete
Wow, that is simply gorgeous! Looks too beautiful to eat, but too tempting not to not eat it!ReplyDelete
Hope you had a great Christmas!
And Happy New Year!