- Sour cherry matcha tartlets: sweet pastry, white chocolate-matcha whipped ganache, and sour cherry domes.
- The tangy sour cherries balance the sweetness of the matcha ganache.
- Organic culinary-grade matcha is ideal for the ganache and the almond cream.
These sour cherry matcha tartlets are wonderfully fruity: the little sour cherry confit domes burst in the mouth—fresh, juicy, an absolute treat. The fruit takes center stage, and the slight tartness of the sour cherry is balanced by the indulgence of the matcha whipped ganache and the almond cream.
Here's exactly what goes into the sour cherry matcha tartlets:
- A crispy sweet pastry
- A soft matcha almond cream with a few raspberries
- A white chocolate matcha whipped ganache
- Half-spheres of sour cherry confit
- A glossy neutral glaze
We'll use organic premium matcha for the ganache and organic culinary-grade matcha for the almond cream.
This recipe makes 6 sour cherry matcha tartlets. You will need 8 cm tartlet rings and 5 cm silicone half-sphere molds.
The Sour Cherry Matcha Tartlets Recipe
Sweet Pastry
- 140g of organic softened butter
- 75g of organic powdered sugar
- 2g of organic salt
- 25g of organic almond flour
- 1 whole organic egg
- 250g of organic T55 flour
Matcha Almond Cream
- 50g of organic softened butter
- 30g of organic granulated sugar
- 1 whole organic egg
- 50g of organic almond flour
- a pinch of salt
- 5g of organic flour
- 4g of organic culinary-grade matcha
- a few organic frozen raspberries
Sour Cherry Confit Domes
- 3g of organic gelatin
- 150g of organic frozen sour cherries, thawed
- 20g of organic sugar
White Chocolate Matcha Whipped Ganache
- 1g of organic gelatin
- 25g of organic white chocolate
- 120g of organic heavy cream
- 4g of organic premium matcha
Neutral Glaze
- 9g of organic gelatin
- 300g of organic sugar
- 195g of water
How to Make the Sour Cherry Matcha Tartlets
Sweet Pastry
Work the soft butter with the powdered sugar, then add the almond flour, the salt, and finally the egg. Lastly, fold in the flour without overworking the dough. Wrap in plastic film and chill in the fridge overnight.
White Chocolate Matcha Whipped Ganache
Rehydrate the gelatin in cold water.
Bring the heavy cream to a boil with the organic premium matcha, add the gelatin off the heat, then pour over the previously melted white chocolate in 3 additions. Blend, press plastic film onto the surface, and refrigerate overnight.
Sour Cherry Confit Domes
Rehydrate the gelatin in cold water.
Blend the sour cherries to obtain a purée that still has a few chunks. Heat it with the sugar and remove from the heat at the first bubbles. Add the squeezed gelatin and pour into the half-sphere molds, filling right to the top. Freeze for at least 3 hours.
Neutral Glaze
Rehydrate the gelatin. Put the sugar and water in a saucepan and bring everything to a boil; off the heat, add the gelatin and transfer to a container. It will be used at 36-37°C.
You can make the glaze ahead of time and keep it in the fridge, then simply reheat it on the day. It actually keeps very well for several weeks.
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Baking the Sweet Pastry + Matcha Almond Cream
Roll out the sweet pastry to 2mm and line the 8 cm tartlet rings. Bake at 210°C, and after 8 minutes, lower the oven temperature to 160°C and continue baking for another 5 minutes.
Take the tartlet shells out of the oven and make the matcha almond cream: work the soft butter with the sugar, add the culinary-grade matcha, the egg, the salt, then the almond flour and finally the flour.
Fill the shells with the almond cream, place three frozen raspberries in each one, and return to the oven, still at 160°C, for about 12 minutes. The cream should be cooked through while staying soft and tender.
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Assembling and Finishing the Sour Cherry Matcha Tartlets
Unmold the sour cherry confit domes and place them on a wire rack before glazing them with the neutral glaze reheated to 27-28°C. Using a small spatula, gently move them onto the tartlet shells, on top of the matcha almond cream.
Take the matcha ganache out of the fridge (it should be well chilled) and whip it in a mixer until you get a slightly soft, chantilly-like texture. Put it in a piping bag fitted with a small plain round tip and pipe it all around the sour cherry domes.
Decorate with a little gold leaf and let the sour cherry matcha tartlets thaw gently in the fridge for at least 2-3 hours.
Happy baking!
Olivia is full of passion, she is 21 years old, and she loves reading, yoga, and pastry.
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