Matcha, clementine and cream tartlet

La-tartelette-matcha-clémentine-et-crème huages

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

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