Organic matcha raspberry tart entremets

For this new recipe, I once again used the wonderful combination of organic matcha and raspberries... It never fails and is always delicious! I propose a tart with multiple textures, a tart known as an "entremets" because it has a tart base, of course, but also an ice cream layer. I find the visual aspect really original, and it doesn't require a lot of equipment, just circles of different sizes!

This matcha raspberry dessert tart consists of:

• Matcha sweet dough
• Matcha almond cream
• From namelaka (a type of creamy dessert with a rather smooth texture) to matcha
• From a raspberry jelly confit
• A creamy raspberry mascarpone (with a hint of lime)
• With a neutral topping, fresh raspberries, and pieces of purple sponge cake for the finishing touch.

For this matcha raspberry dessert 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 creamy raspberry-mascarpone layer with the confit insert.

The recipe for matcha raspberry dessert tart

Matcha sweet paste

• 140g organic softened butter
• 75g organic powdered sugar
• 10g of organic culinary matcha (or organic premium matcha)
• 2g organic salt
• 25g of organic almond powder
• 1 organic egg
• 250g organic T55 flour

Matcha namelaka

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

Raspberry confit

• 3g gelatin (1/2 sheet)
• 150g organic raspberry purée
• 20g organic powdered sugar
• 10g organic lime juice

Raspberry mascarpone creamy cream

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

Matcha almond cream

• 60g organic softened butter
• 40g organic powdered sugar
• 6g of organic premium matcha
• 60g of organic almond powder
• A pinch of organic salt
• 60 organic whole eggs
• 6g organic T55 flour

Neutral topping

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

The purple sponge cake

• 1 organic whole egg
• 25g organic powdered sugar
• 15g organic melted butter (or neutral oil)
• 30g organic T55 flour
• 1 teaspoon baking powder
• Purple dye

+ Sufficient quantity of fresh organic raspberries

Method for making matcha raspberry dessert tart

Matcha sweet paste

Cream the softened butter with the powdered sugar and matcha, 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.

Matcha namelaka

Rehydrate the gelatin.

Heat the milk with the matcha in a small saucepan. Whisk well to dissolve and, when it starts to boil, remove from the heat, add the squeezed gelatin and pour in three batches over the previously melted white chocolate. Mix the creamy namelaka cream, pass it through a sieve, cover with plastic wrap and leave to crystallize in the fridge for 24 hours.

Raspberry confit

Rehydrate the gelatin.

Heat the raspberry purée with the powdered sugar and lime juice. Remove from heat when it starts to boil and add the drained gelatin. Set aside 50g of the confit to garnish the fresh raspberries when finishing and pour the rest into a small 14 cm circle lined with plastic wrap (or a silicone mould of the same size). Freeze for at least 3 hours.

Raspberry mascarpone creamy cream

Rehydrate the gelatin.

In a small saucepan, bring the raspberry purée to a 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 custard.

Remove from heat, add the drained gelatin and allow to cool slightly before incorporating the mascarpone. Mix and assemble the raspberry confit/raspberry mascarpone creamy cream.

Neutral topping

Rehydrate the gelatin. Put the sugar and water in a saucepan and bring to a boil. Remove from heat, add the gelatin, and transfer to a container. Use at 36-37°C.

The topping can be realised in advance and stored in the refrigerator, then reheated on the day of serving. It keeps very well for several weeks.

Baking sweet matcha dough + matcha almond cream

Roll out the matcha sweet dough to about 2-3mm and line a 22cm 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 not brown in order to preserve its beautiful green colour.

To realise the matcha cream: cream the softened butter with the sugar and matcha, add the egg, salt, almond powder, then the flour. Pour into the pre-baked tart shell and return to the oven for 15 minutes, still at 160°C. The matcha cream should be cooked but still soft.

The purple sponge cake

Mix all ingredients in the order listed and pour the batter into a microwave-safe container. Cook for about 1 to 1.5 minutes at 900 W. Let cool before cutting into pieces.

Glaze, assembly, and decoration of the matcha raspberry dessert tart

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

Remove the raspberry-mascarpone confit/creamy palet from the mold and place it on a rack. Heat the neutral glaze to 36-37°C and glaze the palet.

Allow the topping to set before delicately placing the raspberry palet on the tart base.

Decorate the entire edge of the matcha raspberry dessert tart with fresh raspberries and pieces of purple sponge cake. Garnish each small raspberry with confit using a piping bag.

Leave the raspberry matcha dessert tart to defrost in the refrigerator for at least 5 hours before tasting.

Good luck!

=> Get a 10% discount on your first purchase of organic matcha with the code KUMIKO10!