Caramel and matcha… a somewhat surprising pairing, but one I’ve totally fallen for lately, especially in this tart, which is truly delicious, balanced and indulgent.
You get a well-baked, crumbly sweet pastry dough, a soft and fragrant matcha almond cream, and a tender fleur de sel caramel. A delight with every bite!
For this recipe, we’ll use organic premium matcha tea as well as a little bit of organic culinary-grade matcha tea.
The recipe is for a 22cm tart.
The matcha caramel tart recipe
Ingredients for a 22cm matcha caramel tart
The tender caramel
- 75g of organic sugar
- 45g of glucose
- 90g of organic heavy cream
- 45g of organic sweetened condensed milk
- 115g of organic butter
- A large pinch of organic salt
The sweet pastry dough
- 140g of organic butter
- 75g of organic icing sugar
- 2g of organic salt
- 25g of organic ground almonds
- 1 organic egg
- 250g of organic T55 flour
The matcha almond cream
- 100g of organic butter
- 70g of organic sugar
- 10g of organic premium matcha
- 2g of organic culinary-grade matcha
- 100g of organic ground almonds
- 2 organic eggs
- A pinch of organic salt
- 10g of organic flour
Matcha caramel tart method
The tender caramel
In a small saucepan, heat the sugar and glucose with a splash of water and cook until you get a deep amber caramel. Pour in the heavy cream and condensed milk little by little while stirring, then bring back to the boil for about 30 seconds. Remove from the heat, transfer to a container and add the butter and the salt. Blend the caramel, then cover with plastic wrap pressed directly onto the surface and refrigerate overnight.
The sweet pastry dough and the almond cream
Work the soft butter with the icing sugar, add the ground almonds, the salt, then the egg. Finally, incorporate the flour without overworking the dough. Wrap in plastic wrap and chill in the fridge for at least one night.
The next day, roll it out thinly to 2 mm and line the 22 cm tart ring. Also cut out small rounds of sweet pastry dough for the decoration. Bake at 220°C for 10 minutes, then lower the temperature to 165°C and bake until nicely golden.
Prepare the matcha almond cream: Work the soft butter with the sugar, add the matcha, the ground almonds, then the eggs, the salt and finally the flour. Spread the almond cream over the pre-baked tart shell and return everything to the oven at 155°C for about 20-25 minutes. The cream should be cooked through without taking on too much colour.
Assembly
Dust the sweet pastry rounds with organic ultra-premium matcha.
Put the tender caramel in a piping bag and pipe a spiral over the entire surface of the tart shell. Dust the rim with matcha, place the pastry rounds on top and decorate with a few gold leaves.
Happy baking!
Olivia is passionate, she is 20 years old, and she loves music, drawing, and pastry.
