White chocolate and Matcha green tea tart

METHOD
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.

We Recommend

Jerusalem artichoke tortellini with black truffle

Smoked bacon and Marmite crumpet

The Festive Platter

Pumkin batch buns

Chopped salad with smoked chilli-fried chickpeas

Gin ripple ice cream

View all