I like beautiful and interesting challenges, but I especially like those that contain special products. That's how the challenge from Vegis seemed to me. I didn't know what matcha was and I didn't taste it either. So what is matcha ? A fine powder obtained by grinding green tea leaves. Is that all you will say? Well!! Matcha is considered the healthiest tea you can drink today. It contains a large amount of antioxidants, minerals, vitamins and amino acids. A cup of matcha contains as many antioxidants as 10 cups of regular green tea. You can enjoy matcha not only with a cup of tea. It is more recently used in the preparation of desserts, puddings, milkshakes, cocktails … Matcha powder, ie green tea, is bitter if used in too large a quantity. That is why it is good to put a little then to taste and supplement if necessary. To get the taste, I made a tea first, then a banana smoothie.
To highlight the queen, I chose a delicious tart. I made a tender dough, and for the cream I chose a cold cream, which does not require baking, and in addition to matcha I chose to use lemon. I found the perfect combination of green tea (slightly bitter, depending on the amount used) and lemon. In addition, a little chocolate does not hurt. A thin layer of chocolate ganache with crispy cashews takes this cake to new heights.
For the tart dough:
70 gr cold 82% cold butter from the fridge
140 gr flour
1 pinch of salt
20 gr black cocoa
2 tablespoons sugar
1 tablespoon fat cream 40%
100 gr whipped cream
100 gr mascarpone
50 gr white chocolate
60 gr powdered sugar + 60 gr caster sugar
2-3 strips of organic lemon peel + 1 teaspoon grated lemon peel
Juice from half a lemon
1 teaspoon matcha
1 sachet of 2 g agar agar + 4 tablespoons hot water
For chocolate ganache:
75 gr chocolate 52% cocoa
100 ml whipped cream
1 handful of coarsely cut cashews
For decoration we make a French meringue from:
100 gr egg white
100 gr sugar cough
100 gr powdered sugar
A little salt dust
2 tablespoons lemon juice
½ lingurita matcha
Method of preparation:
For the tart dough: the cold butter cut into cubes is put in the bowl of a food processor. Add flour, cocoa and salt. Mix for a few seconds until you get some crumbs. Put the egg yolk and sour cream over the crumbs. Mix for a few more seconds until the dough binds and comes off the walls of the bowl. The cream has the role of softening the dough even harder. If you want you can replace it with 1-2 tablespoons of cold water. Wrap the dough in cling film and refrigerate for 20 minutes. Spread the dough in a round sheet on a lightly floured table. Roll the dough on a rolling pin and spread it in a tart pan, preferably with detachable edges. Prick the dough with a fork. Place a baking sheet on the bottom of the dough and place special balls or beans on top of the paper. Bake the dough blind for 20 minutes at 175-180 degrees. Remove the baking paper and balls and bake the plain dough for another 20 minutes. Allow to cool on a wire rack.
For ganache: whipped cream is heated until it almost boils. Add over coarsely chopped chocolate, mix with a whisk until the chocolate is melted. Add the coarsely chopped mahogany, mix. Put the composition on the bottom of the tart and refrigerate.
For the cream: put the whipped cream in a saucepan, add 2-3 slices of organic lemon peel. Be careful to have only the yellow part of the lemon. Put on the fire and when the cream becomes hot, close to the boiling point. Remove the lemon peel and place it over the chopped white chocolate. Mix with a whisk until the chocolate melts. Refrigerate for at least 30 minutes. The masparponele is mixed with a whisk together with the powdered sugar and grated lemon peel. Mix with whipped cream. (Tips: when I buy more organic lemons, I wash them, wipe them, put the peel on the grater and put it in a jar. I add sugar and keep it in the fridge)
The yolks are mixed with the caster sugar until they turn white and thicken. Place the bowl on a steam bath and continue mixing until the sugar is melted. Add the yolk cream over the whipped cream. Mix with a pear type until incorporated.
Agar agar is placed in a bowl with 4 tablespoons of hot water. Put on the fire, stir constantly and boil for 1-2 minutes. Agar agar is boiled for 1-5 minutes and a larger amount of liquid can be used for boiling. Allow to cool, not hot, but not cold because it thickens. Add to the cream made previously. Divide the cream in half. In one bowl put lemon juice, and in the other put matcha. The yellow and sour lemon cream is put in the tart over the chocolate ganache. Refrigerate for 15-20 minutes. Advantage that it hardens faster than gelatin, it is a 100% natural product, vegetable, without taste or smell.
In the meantime we make matcha cream. The matcha powder, meaning green tea, I dissolved in 2 tablespoons of warm water. I put the green paste over the cream and mixed it. Because it does not dissolve very well, I used a vertical blender like the one we use for cream soups. It turned out perfect !! Put the matcha cream over the lemon cream and put the tart back in the fridge.
For the decoration I made a meringue, because I still had leftover egg whites. At the beginning, add a little salt powder over the egg whites and caster sugar. Mix (I used a planetary mixer) until we get a firm meringue. Add powdered sugar and a little lemon juice. Mix until the meringue is firm and shiny. Add the matcha and mix until incorporated.
Put in a bowl and decorate the tart. With the remaining meringue you can make meringues… That's all! You can still play with the decor, portion and serve. A special tart, refined and delicious !!!