Organic Matcha Raspberry Entremets Tart

For this new recipe, I have once again used the beautiful pairing of organic matcha and raspberry… Let's face it, it never fails and it's excellent! So I'm offering you a tart with multiple textures, a so-called "entremets" tart due to the presence of a tart base, admittedly, but also a glazed puck. I find the look truly original, and it doesn't require much equipment — just rings of different sizes!

This matcha raspberry entremets tart consists, in detail, of:

• A matcha sweet pastry
• A matcha almond cream
• A matcha namelaka (a kind of cream with a rather velvety texture)
• A gelled raspberry confit
• A raspberry mascarpone cream (with a hint of lime)
• A neutral glaze, fresh raspberries and pieces of purple sponge cake for the finishing touches.

For this matcha raspberry entremets tart,

you will need a 22 cm ring for the tart base, a 14 cm ring for the raspberry confit disc and a final 18 cm ring for the raspberry-mascarpone cream puck with the confit insert.

The matcha raspberry entremets tart recipe

The matcha sweet pastry

• 140g of organic softened butter (pommade consistency)
• 75g of organic icing sugar
• 10g of organic culinary-grade matcha (or organic premium matcha)
• 2g of organic salt
• 25g of organic ground almonds
• 1 organic egg
• 250g of organic T55 flour

The matcha namelaka

• 2g of gelatin (one sheet)
• 75g of organic whole milk
• 7g of organic ultra-premium matcha
• 135g of organic white chocolate
• 150g of organic full-fat liquid cream

The raspberry confit

• 3g of gelatin (one and a half sheets)
• 150g of organic raspberry purée
• 20g of organic caster sugar
• 10g of organic lime juice

The raspberry mascarpone cream

• 2g of gelatin (one sheet)
• 120g of organic raspberry purée
• The zest of 1/2 organic lime
• 15g of organic egg yolk
• 10g of organic caster sugar
• 130g of organic mascarpone

The matcha almond cream

• 60g of organic softened butter (pommade consistency)
• 40g of organic caster sugar
• 6g of organic premium matcha
• 60g of organic ground almonds
• A small pinch of organic salt
• 60g of organic whole eggs
• 6g of organic T55 flour

The neutral glaze

• 9g of gelatin
• 300g of organic sugar
• 195g of water

The purple sponge cake

• 1 organic whole egg
• 25g of organic caster sugar
• 15g of organic melted butter (or neutral oil)
• 30g of organic T55 flour
• 1 tsp of baking powder
• Purple food coloring

+ Organic fresh raspberries, as needed

Method for the matcha raspberry entremets tart

The matcha sweet pastry

Work the soft butter with the icing sugar and the matcha, add the ground almonds, the salt then the egg. Finally, incorporate the flour without overworking the dough. Wrap in cling film and chill in the fridge overnight.

The matcha namelaka

Rehydrate the gelatin.

Heat the milk with the matcha in a small saucepan. Whisk well to dissolve it and at the first bubbles, remove from the heat, add the squeezed gelatin and pour in three additions over the previously melted white chocolate. Blend the namelaka cream, strain it through a fine sieve, then cover with cling film in contact and let it set in the fridge for 24 hours.

The raspberry confit

Rehydrate the gelatin.

Heat the raspberry purée with the caster sugar and the lime juice. Remove from the heat at the first bubbles and add the squeezed gelatin. Set aside 50g of confit to fill the fresh raspberries during the finishing stage and pour the rest into a small 14 cm ring lined with cling film (or a silicone mold of the same size). Freeze for a minimum of 3 hours.

The raspberry mascarpone cream

Rehydrate the gelatin.

In a small saucepan, bring the raspberry purée to the boil with the lime zest. Whisk the egg yolk with the sugar and pour the boiling purée over it. Return everything to the saucepan and cook at 83°C like a crème anglaise.

Remove from the heat, add the squeezed gelatin and let cool slightly before incorporating the mascarpone. Blend and proceed with assembling the raspberry confit/raspberry mascarpone cream puck.

The neutral glaze

Rehydrate the gelatin. Put the sugar and the water in a saucepan and bring everything to the boil, remove from the heat, add the gelatin and transfer to a container. It will be used at 36-37°C.

You can make the glaze in advance and keep it in the fridge, then reheat it on the big day. It also keeps very well for several weeks.

Baking the matcha sweet pastry + matcha almond cream

Roll out the matcha sweet pastry to about 2-3mm and line a 22 cm tart ring. Chill the tart base in the freezer for about 20-30 minutes then bake at 230°C. After 5 minutes, lower the temperature to 160°C and continue pre-baking for about 10 minutes. The base must absolutely not brown in order to preserve its lovely green color.

Make the matcha cream: work the soft butter with the sugar and the matcha, add the egg, the salt, the ground almonds then the flour. Pour into the pre-baked tart base and return to the oven for 15 minutes, still at 160°C. The matcha cream should be cooked while remaining soft and moist.

The purple sponge cake

Mix all the ingredients in the stated order and pour the batter into a microwave-safe container. Cook for about 1 min – 1 min 30 at 900 W. Let cool before cutting into pieces.

Glazing, assembly and decoration of the matcha raspberry entremets tart

Fill the tart base with matcha namelaka right to the brim, on top of the matcha almond cream.

Unmold the raspberry confit/mascarpone cream puck and place it on a wire rack. Reheat the neutral glaze to 36-37°C and glaze the puck.

Let the glaze drip off before carefully moving the raspberry puck onto the tart base.

Decorate the entire edge of the matcha raspberry entremets tart with fresh raspberries as well as pieces of purple sponge cake. Fill each little raspberry with confit using a piping cone.

Let the raspberry matcha entremets tart defrost in the fridge for a minimum of 5 hours before serving.

Happy baking!

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