Hi everyone ! Welcome to les plaisirs sucrés d'Antoine, I hope you're fine
Today I decided to take you to Japan with my Matcha tea raspberry tart
it is made of a shortcrust pastry with a raspberry jam layer
a matcha tea flavored financier cake
and kind of a Matcha tea flavored whipped cream
it's not common but if you like tea, you'll enjoy
I pull on my apron and I guide you through the recipe
I start by making the tea matcha cream, because it has to rest few hours in the fridge ! You'll need these ingedients
210 + 85 g of 30% heavy cream
150 g of 34% white chocolate
7 g of matcha tea powder
I first melt the chocolate in the microwave at low power
when it's melted I leave it aside and I bring the little amount of cream to the boil
when the cream is boiling, I pour it in 3 time over the melted chocolate
and I give it a whisk between each addition
I add a first third
and the matcha tea powder
I whisk to eliminate lumps, anyway It'll be whisked later
I add to finish the big amount of cold heavy cream
once It's done I put a plastic wrap by contact and I store it into the fridge for at least 3 hours
to the fridge
while the cream is cooling down into the fridge, I make the financier cake with these ingredients
20 g of almond powder
10 g of hazelnut powder
45 g of icing sugar
15 g of T45 flour
45 g of egg whites
45 g of unsalted butter
2 g of matcha tea powder
I first mix together the powders
in a bowl
I give it a whisk
once it is whisked I make a brown butter
I drop the butter in the pot
I heat it until it sizzles and when it stops sizzling, it's a brown butter
the butter stopped sizzling, I add the egg whites to the powders
I then sieve the brown butter over it
I then drop the batter into a 22 cm tart circle
I spread it out
and I bake the cake for 5-6 min at 170°C
after 5-6 min the financier cake is baked, I let it cool down until assembly
I carry on the recipe with the raspberry jam with these ingredients
300 g of raspberry puree
15 g of sugar
1 g of agar-agar
I first mix together the sugar and agar-agar
I add then this mix to the puree little by little to avoid lumps
I pour it into the pot
I bring it to the boil and I let it boil for 1 min
once it has boiled, I let it cool down for 15 mins
after 15 mins I pour it into a piping bag
to the fridge
to finish I do the shortcrust pastry with these ingredients
95 g of icing sugar
150 g of unsalted butter at room temperature
+ a small amount for the tart circle
30 g of almond powder
1 egg
1 g of vanilla powder
1 g of salt
250 g of flour
I first work the butter with the K-beater
to soften it
once the butter is soft, I add the icing sugar
and I keep on beating
I add then the almond powder
the vanilla
and salt
I unstick
I add then the whole egg
once the egg is awkwardly combined, I add a third of the flour
and I give it a beat again
I add the rest but I don't work it too long
just in order to combine awkwardly
when it's combined I wrap it into plastic wrap and store it into the fridge for 30 min
fridge
after this resting time I can roll out the pastry into 5 mm thickness in a 24 cm tart circle
and bake it for 10 -15 min at 160°C
I first grease the tart circle
and I leave it aside
I then dust with flour
I check the size
I roll around my rolling pin
I cut around a little
and then I cut all around again
I poke with a fork to make holes
and I bake it for 10-15 at 160 °C
once it's baked I let it cool down until assembly
once the cream has spent 3h in the fridge, I'm gonna whisk it to make a whipped ganache
I drop the cream in my mixer
and I whisk it until I get a beautiful mousse
when I get a mousse, I pour it in a piping bag with a "Saint-Honoré" tip
I store it into the fridge until assembly
all the elements of my dessert are done, I can start the assembly
I coat the pastry with some melted white chocolate
I order to isolate the pastry from the garnish
simply with a brush
when it's done I put it back to the fridge so it gets harder
when the chocolate is hard, I chop a little the financier cake around a 20 cm tart circle
when it's chopped I can easily put it on the pastry
I'm gonna pipe the raspberry jam
I cut the extremity of the piping bag
and I pipe it on the pastry
I pipe a little more
I then set the financier cake on top of it
I press a little
I clean up the counter, I set the record-player in order to pipe like a whirl
I tried for the second time to pipe with a record-player
I was not happy with the aspect was not as I expected
so I put back the cream in the piping bag and I piped alongside one another
I finished the decoration by dusting with matcha tea powder and that's all there is to it !
the recipe of my matcha tea-raspberry tart is over
as you can see I had some trouble with the records-player
up to you to try it at home, have fun with your St-honore tip
the more you train, the more you learn
if you enjoyed, do not hesitate to like my video, to share it around you
to subscribe to my channel and to leave comments
See you very soon for another recipe ! CIAO !
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