l'équipe Huages vous souhaite une belle journée ! ✨
Matcha, clementine and cream tartlet
Delight your taste buds with this delicious recipe proposed by chef Anne Bienvenu.
Things to know to make the recipe:
Preparation time: around thirty minutes
Cooking time: around ten minutes
Difficulty: easy
Ingredients (for 4 to 6 tartlets):
- 1 egg
- 45g cane sugar
- 100 gr of T60 or T80 wheat flour
- baking powder
- 75 gr of semi-salted butter
- 1 tsp Huages matcha
- 200 to 300 gr of whole liquid cream
- 2 to 3 clementines
Kitchen equipment :
- Oven
- Baking tray + baking paper
- Rolling pin
- Round cookie cutter
- Mixing bowl
- Electric whisk
- Piping bag + maryse
Preparation steps:
- To make the shortbread tart base: mix by hand 1 egg yolk, 45 gr of cane sugar, 100 gr of T60 or T80 wheat flour, 1 tsp of baking powder, 75 gr of semi-salted butter at temperature mixture and 1 tsp of Huages matcha until you obtain a homogeneous ball. Roll out the dough with a rolling pin (approximately 5 mm thick) on a lightly floured baking sheet then make individual tart shells using a cookie cutter. Remove the excess dough around the tart bases and place them in the refrigerator for around ten minutes (this allows the butter to set and create a thermal shock during cooking). Preheat the oven to 180 °. Bake for around ten minutes, in the middle of the oven, until the tart bases are golden brown (they will continue to harden at room temperature).
-
For the filling: beat 200 to 300 g of full-fat liquid cream with a whisk to obtain a firm whipped cream, lightly sweeten it with cane sugar and add 1 tsp of Huages matcha . Pipe this cream onto the cooled tart bases. Add small pieces of peeled clementines, you will need 2 to 3 clementines (depending on their size)!
Enjoy your food !
What Anne offers is worth the detour, go visit her on her site or on her Instagram account ✨
Recipe and photo credit
