Matcha is a powdered Japanese green tea that has recently become a very fashionable and healthy addition to desserts. Ice cream, creams, cocktails, cheesecakes with a little matcha gain a beautiful green color and unique taste.
The packaging with matcha should be stored in the refrigerator after opening, tightly closed, because it quickly catches moisture and ages.
Ingredients for a 30 cm tart tin
100 g butter
100 g sugar
250 g flour
25 g cocoa
250 g cream cheese
50 g sugar
100 ml heavy cream
1/2 lime juice
1 teaspoon of potato flour
6 g of matcha tea
200 ml heavy cream
1/2 lime juice
30 g powdered sugar
3 g of matcha tea
matcha coat to sprinkle
chocolate glaze with 30 g of dark chocolate and 30 ml of heavy cream
fruit, flowers, mint leaves
Mix the butter with sugar, add the eggs, flour and cocoa, knead it. Wrap the dough in cling film and put it in the fridge for about 30 minutes. We roll out and fill a round tart tin with a diameter of 30 cm. We cool down for 30 minutes.
Preheat the oven to 180 ° C. Cover the dough with parchment paper and load it with ceramic balls or dry beans. Bake for 20 minutes and cool down.
Mix the cottage cheese with sugar, egg and lime juice to a smooth cream. Mix matcha with potato flour, sift into cream and mix. Put it on the cooled cake, bake for 20 minutes at 170 ° C, cool it in the oven with the door ajar.
Whip the strongly chilled heavy cream with powdered sugar, matcha and lime juice, put on the tart.
Strongly heat the heavy cream, add the crushed chocolate and mix until a smooth creamy mass is obtained. Sprinkle the tart through a strainer with matcha and pour fancifully melted chocolate cream. Decorate with fruit, mint leaves, flowers.
Enjoy your meal!
Basic recipe taken from the magazine "Kuchnia" No. 07/2017