White chocolate and Matcha green tea tart
The day before, make the cream:
Place the cream, sugar and blueberries in a pan and gently heat to 70C. Soak the gelatine leaves in cold water for 5 minutes. Squeeze the excess water and add to the cream. Blend well and strain through a sieve, then chill until set. Whip and divide into 4 small glasses.
Mix all the ingredients for the tart case quickly and roll on a floured surface. Butter and flour a tart tin, roll the pastry and lay inside. Blind bake at 180C for 20 minutes.
Place the cream in a pan with the tea powder, pinch of salt and gently heat for 5-6 minutes. Leave to infuse for 20 minutes.
Heat again to 60C and pour in a bowl with the white chocolate. Gently fold and fill the cold tart case. Refrigerate for 3-4 hours.
Serve with fresh figs, toasted almond flakes and chopped chocolate.