Organic matcha and sour cherry tartlets

These matcha sour cherry tarts are very fruity: the small domes of sour cherry confit explode in the mouth, it's fresh, juicy, a treat. The fruit is in the spotlight and the small acidity of the morello cherry is counterbalanced by the greediness of the ganache mounted with matcha as well as the almond cream.

The matcha cherry tartlets are composed in detail:

• With a crispy sweet dough
• A soft almond cream with matcha and a few raspberries
• A whipped matcha white chocolate ganache
• Half-spheres of sour cherry confit
• With a shiny neutral glaze

We will use the premium organic matcha tea for the ganache and the organic cooking matcha for the almond cream.

The recipe is for 6 matcha cherry tartlets. We will need an 8 cm tart ring and 5 cm silicone half-sphere imprints

The recipe for matcha cherry tartlets

The sweet dough

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

Almond cream with matcha

• 50g organic softened butter
• 30g of organic powdered sugar
• 1 whole organic egg
• 50g organic almond powder
• a pinch of salt
• 5g of organic flour
• 4g of organic cooking matcha
• some frozen organic raspberries

Morello cherry confit domes

• 3g of organic gelatin
• 150g frozen organic defrosted sour cherries
• 20g of organic sugar

Matcha white chocolate whipped ganache

• 1g of organic gelatin
• 25g of organic white chocolate
• 120g of organic whole liquid cream
• 4g of premium organic matcha tea

Neutral topping

• 9g of organic gelatin
• 300g of organic sugar
• 195g of water

Matcha cherry tartlet process

The sweet dough

Work the soft butter with the icing sugar, add the almond powder, salt then the egg. Finally, incorporate the flour without overworking the dough. Film and freeze in the fridge overnight.

Matcha white chocolate whipped ganache

Rehydrate the gelatin in cold water.

Bring the liquid cream to the boil with the premium organic matcha tea, add the gelatin off the heat then pour in 3 batches over the previously melted white chocolate. Mix, film on contact and reserve in the fridge overnight.

Morello cherry confit domes

Rehydrate the gelatin in cold water.

Mix the morello cherries to obtain a puree with a few more pieces. Heat it with the sugar and remove the heat from the first broths. Add the squeezed gelatin and pour into the half-sphere impressions to the brim. Freeze at least 3 hours.

Neutral topping

Rehydrate the gelatin. Put the sugar and water in a saucepan and bring everything to a boil, off the heat add the gelatin and place in a container. It should be used at 36-37 ° C.

You can make the topping in advance and keep it in the fridge and then reheat it on D-Day. It keeps very well for several weeks.

Baking the sweet dough + almond cream with matcha

Spread the sweet dough over 2mm and line the tart circles 8cm. Bake at 210 ° C and after 8 minutes, lower the oven temperature to 160 ° C and continue cooking for another 5 minutes.

Take the bottoms out of the oven and make the almond cream with the matcha: work the soft butter with the sugar, add the cooking matcha tea, the egg, the salt then the almond powder and finally the flour.

Garnish the bases with almond cream, place three frozen raspberries in each of them and return to the oven, still at 160 ° C for about 12 minutes. The cream should be cooked while remaining soft.

Dressing and finishing of matcha cherry tartlets

Unmold the sour cherry confit domes and place them on a wire rack before glazing them with neutral glaze warmed to 27-28 ° C. Using a small spatula, gently move them over the tart shells, over the almond cream with matcha.

Take the matcha ganache out of the fridge (it must be very cold) and beat it with a mixer until you obtain a slightly supple whipped cream texture. Put it in a pocket fitted with a small plain nozzle and draw it around the entire perimeter of the sour cherry domes.

Decorate with a little gold leaf and let the matcha cherry tartlets thaw quietly in the fridge for at least 2-3 hours.

Good achievement!