Matcha strawberry tart

Updated at: Thu, 17 Aug 2023 08:43:49 GMT

Step 1

Preheat your oven to 350F.

Step 2

In the bowl of your food processor, pulse the flour, almond flour, powdered sugar, salt, and corn starch until combined.

Step 3

Add the cubed cold butter. Pulse until well combined.

Step 4

Whisk the egg, egg yolks and vanilla. Add the mixture in then pulse until large clumps of dough start to form.

Step 5

On a lightly floured surface, knead the dough until JUST combined.

Step 6

Between 2 pieces of parchment paper, roll out the dough into an 11” circle.

Step 7

Place the dough inside of a 9” tart pan with a removal bottom.

Step 8

Trim the extra dough then dock the bottom using a fork.

Step 9

Place a piece of foil / parchment paper on top of the dough. Add rice / pie weights then bake for 20 minutes.

Step 10

Remove the foil and rice. Bake for another 10 minutes.

Step 11

Allow the tart shell to cool down for 15 minutes before removing it from the pan. Set aside.

Step 12

(Keep your oven on at 350F).

Step 13

In a medium sauce pan over medium heat, add the frozen or fresh sliced strawberries, granulated sugar, water, and orange juice. Cook for 5 minutes while stirring. Use a potato masher to break up the strawberries. Continue cooking while occasionally stirring for another 8 minutes.

Step 14

Remove the mixture from the heat and push it through a sieve. Discard the solids.

Step 15

Return to medium heat. Sift in the corn starch. Whisk until well combined.

Step 16

Add the egg and egg yolks. Cook on medium heat while whisking for 8 minutes.

Step 17

Once thickened, remove from the heat and add half of the cold cubed butter while the strawberry curd is still hot. Whisk until combined.

Step 18

Add the rest of the butter and mix.

Step 19

Immediately pour the curd into the tart shell and smooth it out using an off set spatula.

Step 20

Bake at 350F for 15 minutes.

Step 21

Allow the tart to cool down completely.

Step 22

In a medium sauce pan over medium-high heat, combine the heavy cream and sifted matcha. Bring to a boil.

Step 23

Once it boils, lower the heat to medium and add the white chocolate chips. Whisk until well combined.

Step 24

Take it off the heat and allow it to cool down slightly before pouring it over the tart.

Step 25

Note: Make sure that the strawberry curd is set before pouring the matcha ganache over it. To check, press down gently using your finger. It should feel firm.

Step 26

Smooth out the ganache then refrigerate for 8 hours.

Step 27

Once fully set, decorate with dried rose petals, crushed pistachios, chocolate hearts, and sugar roses.

Step 28

Note: I do not recommend using fresh berries to decorate. The juices will seep into the ganache, leaving a white trail behind.

Step 29

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