Sophisticated matcha raspberry tartlets, with a koicha insert (thick matcha) in place of a coulis.
Two-tone whipped ganache, crumbly sweet pastry and fresh raspberries for balance.
Koicha calls for a premium organic matcha to reveal its full depth.

Tartelette aux framboises & matcha bio, insert koicha

Tartelette aux framboises appétissante

These elegant, sophisticated little raspberry tartlets are the perfect showcase for the Kumiko Matcha range of premium organic matcha. Matcha is used in subtle touches, in a two-tone whipped ganache, and above all in the Koicha, which is used here like a coulis and gives the dessert its full dimension.

As for the rest, you'll find a thin, crumbly, crisp sweet pastry, a soft, indulgent almond cream, a raspberry confit for acidity, and fresh raspberries.

Économisez 2.00€

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From a blend created by a tea master

Certified organic

Floral and fruity taste, umami, without bitterness

Rich in antioxidants, which help combat oxidative stress, L-theanine, which promotes better focus and improves mood, and theine, flavonoids, and quinic acid, which improve and support cognitive function

Packaging illustrated by a Japanese tattoo artist

Garantie satisfait ou remboursé 30 jours

Garantie qualité 30 jours

Nous sommes tellement convaincus que vous allez aimer le Matcha KUMIKO que nous offrons une Garantie satisfait ou remboursé de 30 jours. Retournez simplement votre boîte non ouverte sous 30 jours pour un remboursement intégral.

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

Main tenant une tartelette aux framboises et matcha bio

Tartelette aux framboises & matcha bio, insert koicha

The Sweet Pastry

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

Work the butter to a pomade consistency with the icing sugar, add the salt, almond powder and beaten egg. Incorporate the flour without overworking the dough, wrap in cling film and refrigerate overnight.

The next day, roll the dough out thinly to 2mm. Cut strips the height of your stainless steel rings and discs for the base. Place them in the rings and set them in the freezer to firm up.

Unlike classic tart rings, tall stainless steel rings tend to make the pastry collapse during baking. To get around this problem, the dough is frozen before baking and placed in a very hot oven. This way, the tart base is "seized" before the butter melts and the sides collapse.

Bake at 235°c, after 5 minutes lower the temperature to 170°c and pre-bake for 10-15 minutes. The bases should still be fairly pale. Remove from the oven and let them cool slightly while you make the almond cream.

abaisser la pâte finement sur 2mm. Découper des bandes de la hauteur de vos cercles en inox et des disques pour le fond Les placer dans les cercles et les bloquer au congélateur

Pâtes de tartelettes cuites dans leurs moules

The Almond Cream

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

Work the soft butter with the sugar, add the almond powder, then the egg and salt. Mix well before incorporating the flour.

Fill the pre-baked tartlet bases 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.

The Raspberry Confit

150g of organic raspberry purée
3g of organic NH pectin (or 30g of Vitpris)
24g of organic sugar
20g of organic lemon juice
12g of 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, press cling film onto the surface and refrigerate for several hours (ideally make this the day before)

The Two-Tone Matcha Whipped Ganache

To be made the day before.

122g of organic white chocolate
147g of organic liquid cream full-fat (min 30% fat)
2g of premium organic matcha

Heat the cream in a small saucepan and, at the first bubbles, pour it over the previously melted white chocolate, in 3-4 additions. Divide the ganache in two and incorporate the matcha into one half. Blend if needed. Press cling film onto the surface of both ganaches and refrigerate overnight.

The next day, once they are well chilled, whip each one in a stand mixer to a fairly firm chantilly consistency.

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

les deux ganaches montées dans une seule et même poche à douille

Assembling the Tartlets

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

Prepare the Koicha: In a small container, pour the 4 teaspoons of ultra premium organic matcha. Heat the 60ml of water to 70°c and gradually pour over the matcha. Leave to cool.

Spread a little raspberry confit over the tartlet bases. Cut the raspberries in half and arrange them in a pretty rosette around the edge of the tarts.

Étaler un peu de confit de framboises sur les fonds de tartelettes Couper les framboises en deux et les disposer en jolie rosace sur le tour des tartes

In the center, pipe a small swirl of two-tone whipped ganache. Using a Parisian scoop (melon baller) dipped in cold water, hollow out a small well.

Au centre, pocher une petite Tartelette aux framboises & matcha bio, insert koicha

Place the tartlets in the fridge for 15 minutes before gently pouring the Koicha into the small wells.

Tartelette aux framboises & matcha bio, insert koicha

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

A l'aide d'une cuillère parisienne (cuillère à billes) trempée dans de l'eau froide, creuser un petit puit Tartelette aux framboises & matcha bio, insert koicha