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Matcha, clementine and cream tartlet
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 !
