- Sophisticated matcha-raspberry tartlets, with a koicha (thick matcha) insert used as 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.
These small, elegant and sophisticated raspberry tartlets elevate the premium organic matcha range from Kumiko Matcha. The matcha is used in small touches, in a two-tone whipped ganache, and above all in the koicha, whose use here resembles a coulis and gives the dessert its full dimension.
For the rest, there is a thin, crumbly and crisp sweet pastry, a soft and indulgent almond cream, a raspberry compote for acidity and fresh raspberries.
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The sweet pastry
-
140g organic soft butter
-
75g organic icing sugar
-
2g organic salt
-
25g organic almond flour
-
1 whole organic egg
-
250g organic T55 flour
The almond cream
- 50g organic soft butter
- 50g organic sugar
- 50g organic almond flour
- 1 whole organic egg
- 1 pinch organic salt
- 5g organic flour
Work the soft butter with the sugar, add the almond flour, then the egg and salt. Mix well before incorporating the flour.
Fill the pre-baked tartlet bases three-quarters full and place 3 frozen raspberries in each.
Return to the oven, still at 170°c, and bake for about 20 minutes.
The raspberry compote
- 150g organic raspberry purée
- 3g organic NH pectin (or 30g 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 in contact with plastic wrap and refrigerate for several hours (ideally made the day before)
The two-tone matcha whipped ganache
To be made the day before.
- 122g organic white chocolate
- 147g organic liquid cream full-fat (min 30% fat)
- 2g of premium organic matcha
Heat the cream in a small saucepan and, at the first boil, pour it over the previously melted white chocolate, in 3-4 additions. Divide the ganache in two and incorporate the matcha into one. Blend if needed. Cover both ganaches in contact with plastic wrap and refrigerate overnight.
The next day, when they are well chilled, whip each one separately with a mixer until fairly stiff.
Place both whipped ganaches in one and the same piping bag (to achieve the two-tone effect). I used an 18mm fluted petit four tip.
Assembling the tartlets
- 2 punnets organic raspberries
- 4 teaspoons of ultra-premium organic matcha
- 60ml water
Prepare the koicha: In a small container, pour the 4 teaspoons of ultra-premium organic matcha. Heat the 60ml water to 70°c and gradually pour over the matcha. Let cool.
Spread a little raspberry compote over the tartlet bases. Cut the raspberries in half and arrange them in a pretty rosette around the edge of the tarts.
In the center, pipe a small "choupette" of two-tone whipped ganache. Using a Parisian scoop (melon baller) dipped in cold water, hollow out a small well.
Place the tartlets in the refrigerator for 15 minutes before gently pouring the koicha into the small wells.
You can make small white chocolate sticks and decorate with gold leaf, or simply place half a raspberry on top.
Remove the tartlets from the fridge 10 minutes before serving and serve with the remaining koicha.
This recipe was created by Olivia Pâtisse, our resident pastry chef.
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