White chocolate and Matcha green tea tart

Serving size: 4
Preparation time: 35 minutes
Cooking time: 40 minutes

For tart base:
100g flour
2 egg yolks
40g icing sugar
50g butter
½ teaspoon of vanilla extract
50g extra brut cocoa powder
Pinch of salt
350g white chocolate, melted
150ml double cream
1 teaspoon of Matcha green tea powder
Pinch of salt

For the cream:
100g fresh blueberries
100ml double cream
50g sugar
2 gelatine leaves
The zest of ½ lemon

Featured in:
November 2015

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.

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