Caramel and matcha... a somewhat surprising combination, but one that I've recently fallen in love with, especially in this tart, which is really delicious, balanced, and indulgent.

The result is a well-baked, crumbly sweet pastry, a soft and fragrant matcha almond cream, and a tender caramel with fleur de sel. A delight with every bite!

For this recipe, we will use organic premium matcha and a little organic culinary grade matcha.

The recipe is for a 22cm tart.

The recipe for matcha caramel tart

Ingredients for a 22cm matcha caramel tart

Soft caramel

• 75g organic sugar
• 45g of glucose
• 90g organic whole liquid cream
• 45g of organic sweetened condensed milk
• 115g organic butter
• A large pinch of organic salt

Sweet dough

• 140g organic butter
• 75g organic powdered sugar
• 2g organic salt
• 25g of organic almond powder
• 1 organic egg
• 250g organic T55 flour

Matcha almond cream

• 100g organic butter
• 70g organic sugar
• 10g of organic premium matcha
• 2g of organic culinary matcha
• 100g of organic almond powder
• 2 organic eggs
• A pinch of organic salt
• 10g organic flour

Matcha caramel tart recipe

Soft caramel

In a small saucepan, heat the sugar and glucose with a dash of water and cook until you obtain a deep amber caramel. Pour in the cream and condensed milk little by little, stirring constantly, then return to the boil for about 30 seconds. Remove from the heat, transfer to a container and add the butter and salt. Blend the caramel, then cover with plastic wrap and refrigerate overnight with contact.

Sweet dough and almond cream

Cream the softened butter with the powdered sugar, add the almond powder, salt, and then the egg. Finally, fold in the flour without overworking the dough. Cover with plastic wrap and refrigerate overnight.

The next day, roll out the dough to a thickness of 2 mm and line a 22 cm tart ring. Cut out small circles of sweet dough for decoration. Bake at 220°C for 10 minutes, then lower the temperature to 165°C and bake until golden brown.

Prepare the matcha almond cream: Cream the softened butter with the sugar, add the matcha, almond powder, then the eggs, salt, and finally the flour. Spread the almond cream over the pre-baked tart base and return to the oven at 155°C for about 20-25 minutes. The cream should be cooked through without being too coloured.

Montage

Sprinkle ultra-premium organic premium matcha on sweet dough circles.

Put the soft caramel in a piping bag and realise a spiral over the entire surface of the tart base. Sprinkle matcha around the edge, place the pastry circles on top and decorate with a few gold leaves.

Good luck!

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