Organic matcha meringue tartlets with yuzu

A little tired of traditional lemon meringue pie? Here's a twist on the classic with Japanese flavours: yuzu instead of lemon in the creamy layer, a thin layer of matcha ganache, while keeping the beautiful Italian meringue that provides just the right amount of sweetness.

What can I say except that I loved these matcha yuzu meringue tartlets. They're a little different, but still a sure bet.

The recipe is for 6 matcha yuzu meringue tartlets. You will need 8 cm tartlet rings and ultra-premium organic premium matcha.

The recipe for matcha yuzu meringue tartlets

Sweet dough

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

Matcha ganache

• 70g of organic white chocolate
• 55g organic whole liquid cream
• 4g of ultra-premium organic premium matcha

Yuzu creamy dessert

• 2 organic whole eggs
• 85g organic powdered sugar
• 100g of organic yuzu juice
• 110g organic butter

Italian meringue

• 70g organic egg whites
• 140g organic powdered sugar + a dash of water

Method for making matcha yuzu meringue tartlets

Yuzu creamy dessert

Whisk the eggs with the sugar, add the yuzu juice and cook over medium heat until thickened, without boiling. Stir in the butter, mix, cover with plastic wrap and refrigerate overnight.

Sweet dough

Cream the softened butter with the powdered sugar, 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.

The next day, when the sweet dough has hardened, roll it out to 2mm and line the 8cm tartlet rings.

Bake at 210°C and after 8-10 minutes, lower the oven temperature to 175°C and continue baking until the bottoms are nicely coloured.

Matcha ganache

Heat the liquid cream with the organic premium matcha without boiling it, whisking well to dissolve the matcha. Then pour over the melted white chocolate in several stages to obtain a smooth ganache.

Pour a thin layer of matcha ganache into the baked tart shells and chill in the refrigerator for at least two hours.

When the ganache has set, pipe the yuzu creamy filling on top, forming a slight dome. Freeze the tartlets for at least 4 hours (we will dip them in the meringue later, so it is essential that they are frozen).



Italian meringue

In a small saucepan, heat 140g of sugar with a dash of water (just enough to moisten it) and cook to 118°C. At the same time, when the sugar reaches 110°C, start beating the 70g of egg whites with a mixer. Then pour the cooked sugar over the egg whites and whisk until cool. The meringue should be smooth and shiny.

Remove the tartlets from the freezer and dip them directly into the meringue to create a pretty peak.

Colour the meringue using a blowtorch and let the matcha yuzu meringue tartlets thaw for at least 5 hours in the refrigerator before tasting.

Good luck!

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