Raspberry and Matcha Mini Tarts
By OcadoLife
Published on 18 July 2024
Created by Ayako Takei – founder of Kichiya patisserie in London – these gorgeous Raspberry and Matcha Mini Tarts taste as fabulous and original as they look. The matcha brings an earthy, smooth flavour that pairs beautifully with the sweet pastry and tangy raspberries. Time and servings
1 hr 5 minsTotal time
20 minsPrep time
45 minsCooking time
Ingredients
- 100g plain white flour, plus extra for dusting
- 40g icing sugar
- 50g unsalted butter, diced, plus 5g for the custard
- 0.5 medium egg, beaten, plus 1 medium egg yolk for the custard
- 0.25 tsp vanilla bean paste
- 100ml milk
- 30ml double cream
- 25g caster sugar
- 2 tsp (4g) matcha powder
- 10g cornflour
- 3 tsp (approx.) raspberry jam
- 1 (150g) pack raspberries
Method
Step 1
Put the flour and icing sugar into a bowl and stir to combine. Rub in the 50g butter with your fingers until it resembles fine breadcrumbs. Add the beaten ½ egg and the vanilla. If using a stand mixer, pulse until smooth, or bring together by hand into a dough. Wrap and freeze for 30 mins or chill for at least 1 hr, until firm.Step 2
For the custard, put the milk, cream and remaining 5g butter in a saucepan; bring just to a boil over a low heat, then leave to cool slightly. In a bowl, whisk the egg yolk with the sugar, matcha and cornflour. Add the warm milk, in two parts, whisking constantly until well combined.Step 3
Pour the mixture back into the pan and cook, whisking, until thickened; it’s ready when bubbles start rising. Set aside to cool, then chill for 30 mins.Step 4
Preheat the oven to 180°C/160°C fan/gas 4. On a lightly floured surface, roll the dough to 3mm thick. Stamp out 8-10 tart cases using a round 78mm cookie cutter, re-rolling the trimmings as needed.Step 5
Gently place each one into a hole in a muffin tin. Prick the bases with a fork, cover with baking paper, fill with baking beans and bake for 25 mins. Remove the paper and beans; bake for 5 mins more. Leave to cool completely in the tin.Step 6
To assemble, put ¼ tsp jam into each tart case. Pipe or spoon over the custard, then top each tart with 4-5 raspberries.Step 7
Recipe Tip: Allow extra time for cooling and chilling.