Sweetie Pie
  • Matcha tea everywhere

    Matcha green tart with mint and red fruits

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  • I haven’t been posting as many recipes as I would want to, but I always have it on my mind, so as I promised you, here I bring you an original tart that has me going crazy because I really love the color, it is so green! and it is not so usual we have green desserts in pastry and the color is completely natural, so I am really happy with the results. (it is not only because it is green, it is also really delicious)

    The truth is that I am not a big fan of matcha tea, I have tried to drink it in a lot of different formats and I just don’t love it. But something magic happens every time I cook with it because I love it. In this recipe from Valrhona, I combined it with mint and red fruits and it really works well.

    It is a really simple recipe, it is a matcha pastry cream with a sweet pastry dough that has a touch of lemon and on top a mint-infused chantilly cream. The color you achieve depends on the matcha tea you use, some of them have a culinary grade or are better quality than others. I am not completely sure of the differences between them, but the color will change from brand to brand.

    These last few weeks I have had more time to bake at home, but I just felt I had lost inspiration to create something new, I didn’t know what to cook, so I started cleaning the kitchen and I founded at the end of my spices drawer I had this matcha tea that I bought like one year ago and hadn’t even opened it, so I had to use it.



    ¿Quieres tener algunas de mis recetas a mano?

    ¿Quieres tener algunas de mis recetas a mano?

    Conoce mis libros

    Matcha tart

    Preparation time: 1 hour and more time to cool
    Servings: 8 porcions


    Lemon Pastry dough 

    • 188 grs all-purpose flour
    • 46 grs icing sugar
    • 47 grs  almond meal
    • 112 grs butter unsalted at room temperature
    • 28 grs eggs
    • 1/2 vanilla pod and the seeds
    • zest of three lemons

    Matcha filling 

    • 140 ml cream
    • 125 ml milk
    • 3 egg yolks
    • 24 grs granulated sugar
    • 175 grs white chocolate
    • 1/2 tsp matcha tea powder
    • 4 grs gelatin

    Mint cream 

    • 240 ml cream
    • a handful of fresh mint leaves



    Lemon pastry dough 

    1. Sieve the flour with halve of the icing flour and the almond meal, mix well.
    2. Whip the butter until it is soft, almost like mayonnaise, but not melted, add half of the sugar, the vanilla pods and the lemon zest and whip for a couple of minutes.
    3. Add the dry ingredients in two times, without mixing too much.
    4. Finaly add the eggs.
    5. Roll the dough, cover with cling film and take it to the fridge at least two hours.
    6. Once to the dough is cold, preheat the oven to 170ºC, prepare a round mold, roll the dough, put it in the mold, making some holes with a fork, so it doesn’t rise up while baking. Also, put some weight on top and bake until golden, for about 15 minutes.

    Matcha cream (Recipe from Valrhona chocolate) 

    1. Hidrate the gelatine with cold water (6 times the gelatin weight)
    2. Combine in a pot the milk and cream, heat until it boils. In another bowl mix the egg yolks with the sugar.
    3. Once the milk and cream is boiling add to the egg yolks and sugar, always mixing. Return to the fire, until it has thickened (be careful to not cook the egg yolks) Add the gelatine, without the water.
    4. Melt the white chocolate and with a strainer add the green tea, mix thoroughly, making sure there are no lumps.
    5. Add the cream to the chocolate and mix well.
    6. Put the cream on top of the tart and take it to the fridge for at least three hours.

    Mint cream 

    1. Heat the cream until it boils, add the mint leaves and let it infuse for 30 minutes. Leave the cream covered in the fridge the whole night.
    2. At the next day whip the cream to Chantilly and decorate the tart with some red fruits.



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