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.

Never miss a copy!

Big savings when you take out a subscription.

Have you seen this months copy of Lincolnshire Life Magazine? 📖 If not, you may have missed their feature on the Taste of Excellence Awards, including our very own Tristran Russell presenting the Best Farm or Local Shop to this years winner and finalists Doddington Hall and Gardens, Manor Farm Shops and Garden Centre, Leasingham , Nr Sleaford and Leagate Road Farm Shop, congratulations to you all! 🍾 #awardsceremony #awardsnight #magazinefeature ... See MoreSee Less