Matcha, clementine and cream tartlet

Posted by Helene Aubier on February 07, 2024
La-tartelette-matcha-clémentine-et-crème huages

Treat your taste buds with this delicious recipe offered by chef Anne Bienvenu.

To know to make the recipe:

Preparation time: around thirty minutes
 Cooking time: about ten minutes
 Difficulty: easy

Ingredients (for 4 to 6 tartlets):

  • 1 egg
  • 45 gr of cane sugar
  • 100 gr of T60 or T80 wheat flour
  • baking powder
  • 75 g of semi-salted butter
  • 1 tsp Huages ​​matcha
  • 200 to 300 g of whole liquid cream
  • 2 to 3 clementines

Kitchen equipment:

  • Oven
  • Baking tray + baking paper
  • Rolling pin
  • Round cookie cutter
  • Chicken ass
  • Electric whisk
  • Piping bag + spatula

Preparation steps:

  • To make the shortbread tart base: mix by hand 1 egg yolk, 45 g of cane sugar, 100 g of T60 or T80 wheat flour, 1 tsp of baking powder, 75 g of semi-salted butter at room temperature and 1 tsp of Huages ​​matcha until you obtain a smooth ball. Roll out the dough (about 5 mm thick) on a lightly floured baking sheet then make individual tart bases using a cookie cutter. Remove the excess dough from around the tart bases and place them in the refrigerator for about ten minutes (this allows the butter to set and create a thermal shock during cooking). Preheat the oven to 180°. Bake for about ten minutes, in the middle of the oven, until the tart bases are golden (they will continue to harden at room temperature).
  • For the filling: whisk 200 to 300 g of whole liquid cream to obtain a firm whipped cream, sweeten it lightly with cane sugar and add 1 teaspoon 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 !

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Author of the recipe:

Le Fermont was created in 2018 by Anne Bienvenu, a self-taught cook and lifelong art enthusiast. Allée de Fermont is her childhood address. "Fermont" reminds her of her family and the words "farmer, land, flowers". She expresses herself through instinctive, sustainable cuisine and believes that it is possible to combine delicacy and conviviality. She creates her recipes to the rhythm of the seasons, using local products, mainly organic, and draws inspiration from her travels.

She enjoys strolling around the market, growing crops, fishing, picking seaweed and aromatic plants, combining Breton flavours with Asian flavours and enhancing the tastes with her own seasonings. She collects pretty tableware and decorations, makes some of them in her carpentry workshop and combines them with generous flower arrangements on the tables.

Find Anne onhis siteor onhis instagram

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