These elegant and sophisticated little raspberry tartlets enhance the Kumiko Matcha organic premium matcha range. Matcha is used in small touches, in a two-tone whipped ganache, and above all, in koicha, which is used here like a coulis and gives the dessert its full dimension.

The rest of the dessert consists of a delicate, crumbly, and crispy sweet pastry, a smooth and indulgent almond cream, a raspberry confit for acidity, and fresh raspberries.

Recipe for 6 tartlets. Equipment: Stainless steel rings 4cm high and 6cm in diameter.

Sweet dough

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

Almond cream

• 50g organic softened butter
• 50g organic sugar
• 50g organic almond powder
• 1 organic whole egg
• 1 pinch of organic salt
• 5g organic flour

Cream the softened butter with the sugar, add the almond powder, then the egg and salt. Mix well before adding the flour.

Fill the pre-baked tart shells 3/4 full and place 3 frozen raspberries in each one.

Return to the oven, still at 170°C, and bake for about 20 minutes.

Raspberry confit

• 150g organic raspberry purée
• 3g of organic NH pectin (or 30g of Vitpris)
• 24g organic sugar
• 20g organic lemon juice
• 12g organic glucose (if unavailable, replace with organic honey)

Heat the purée with the lemon, sugar, and glucose to 45°C, add the pectin/vitpris, and bring to a boil for one minute. Immediately transfer to a container, cover with plastic wrap, and refrigerate for several hours (ideally overnight).

Two-tone matcha ganache

To be realised the day before.

• 122g of organic white chocolate
• 147g organic whole cream (min. 30% fat)
• 2g of organic premium matcha

Cover both ganaches with plastic wrap and refrigerate overnight.

The next day, when they are completely cold, whip them with a mixer until they form a fairly firm whipped cream.

Place both whipped ganaches in a single piping bag (to achieve a two-tone effect). I used an 18mm fluted piping nozzle.

Assembling the tartlets

• 2 punnets of organic raspberries
• 4 teaspoons of ultra-premium organic premium matcha
• 60ml of water

Preparing koicha: For 4 teaspoons of ultra-premium organic premium matcha into a small container. Heat 60ml of water to 70°C and gradually pour over the matcha. Allow to cool.

Spread a little raspberry confit on the tart bases. Cut the raspberries in half and arrange them in a pretty rosette pattern around the edges of the tarts.

In the centre, place a small "choupette" of two-tone whipped ganache. Using a melon baller dipped in cold water, make a small well.

Place the tartlets in the refrigerator for 15 minutes before delicately pouring the koicha into the small wells.

You can realise small white chocolate sticks and decorate them with gold leaf, or simply place half a raspberry on top.

Remove the tartlets from the refrigerator 10 minutes before the tasting and serve with the remaining koicha.

This recipe was created by Olivia Pâtisse, our resident pastry chef.
Olivia is an enthusiast, she is 19 years old, she loves music, drawing, and baking.

Visit her blog to discover all her matcha recipes.

Enjoy the tasting!

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