Organic matcha and cherry tart

Today I'm offering you a very summery tart, rich in fruit and powerful in matcha tea: an organic cherry and matcha tea tart.

It's a wonderful combination, with the sugar in the cherry softening the matcha.

This rustic-looking tart consists of:

• Made from sweet, crispy dough
• From a gourmet almond cream to organic culinary matcha, with a few cherries added for good measure.
• From a light cream to organic premium matcha
• And, of course, lots of fresh cherries.

The recipe is for a cherry and matcha tart for 6 people (18cm tart pan).

Sweet dough

To be done the day before.

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

Cream the butter with the icing sugar, add the salt, ground almonds, and egg, and mix well. Finally, add the flour without overworking the dough. Cover with plastic wrap and refrigerate overnight.

When it has hardened and cooled completely, roll it out to about 2mm thick and line the 18cm circle.

Place in the freezer for about 20 minutes and bake the pie crust at 230°C. Lower the temperature to 170°C after 5 minutes and continue baking for about 10-15 minutes. The crust should be barely coloured.

Leave to cool while you realise the almond cream.

Matcha almond cream

• 50g of soft organic butter
• 50g organic sugar
• 50g of organic almond powder
• 1 organic egg
• a pinch of organic salt
• 5g of organic culinary matcha
• 5g organic flour

Mix all ingredients in the order listed, pour into the pre-baked pie crust, and top with a few halved cherries.

Return to the oven, still at 170°C, for about 15-20 minutes.

Light matcha cream

• 125g of organic whole milk
• 4g organic culinary matcha
• 50g organic powdered sugar
• 20g organic egg yolks
• 15g cornstarch (cornflour)
• 50g organic whole liquid cream

Start by realising the matcha pastry cream:

Bring the milk to a boil in a small saucepan. Meanwhile, whisk the egg with the sugar, add the organic culinary matcha tea, then the flour. Pour the boiling milk over the previous mixture, then return to the heat and cook for about one minute. Transfer to a container, cover with plastic wrap, and let cool to room temperature before placing in the refrigerator.

Once the pastry cream has cooled, whip the 50g of very cold whole cream with a mixer. Do not over-whip the cream; it should have a soft whipped cream texture. Using a spatula, mix the softened pastry cream with the whipped cream. Place in a piping bag and set aside until ready to assemble the tart.

Editing and finishing touches

• Approximately 500g of organic cherries

Poach a thin layer of light matcha cream on the bottom of the tart.

Wash, dry, pit, and halve the cherries.

Arrange them in a pretty rosette pattern and glaze them with a neutral glaze.

Decorate with a disc of white chocolate dusted with organic premium matcha, sugar paste daisies, and a few drops of neutral glaze.

Best enjoyed chilled. Good luck!

Visit her blog to discover all her matcha recipes.

Discover the latest matcha recipes:

=> Now is the time to take action: Discover our wide selection of Matcha online: premium grade, ceremonial grade, etc..