{"id":39233,"date":"2021-04-06T15:37:26","date_gmt":"2021-04-06T19:37:26","guid":{"rendered":"https:\/\/www.stromspa.com\/magazine\/uncategorized\/tartelettes-au-matcha\/"},"modified":"2022-01-25T13:28:54","modified_gmt":"2022-01-25T18:28:54","slug":"matcha-tarts","status":"publish","type":"post","link":"https:\/\/www.stromspa.com\/en\/magazine\/gourmet-discoveries\/matcha-tarts\/","title":{"rendered":"Matcha Tarts"},"content":{"rendered":"

GINGER MARMALADE \/ SUMMER FLOWERS AND STRAWBERRIES<\/h3>\n

INGREDIENTS<\/strong><\/span><\/h3>\n

Dough<\/strong><\/p>\n

    \n
  • 1 \u00be cups flour<\/li>\n
  • \u00bd cup ground almonds<\/li>\n
  • \u00bc cup + 2 tbsp. powdered sugar<\/li>\n
  • \u00bd tsp. baking powder<\/li>\n
  • 1 \u00bd cups cooled butter<\/li>\n
  • 2 eggs<\/li>\n
  • 1 lemon, grated zest<\/li>\n<\/ul>\n

    Chocolate and matcha ganache<\/strong><\/p>\n

      \n
    • 200 g white chocolate<\/li>\n
    • 2 gelatin sheets<\/li>\n
    • \u00bd cup plain yogurt<\/li>\n
    • 1 \u00bd cups 35% cream<\/li>\n
    • 4 tsp. (10 g) matcha<\/li>\n<\/ul>\n

      Ginger marmalade<\/strong><\/p>\n

        \n
      • \u00bd cup (100 g) ginger, peeled and coarsely chopped<\/li>\n
      • 2 or 3 oranges, to make 1 cup freshly squeezed orange juice, and their zest<\/li>\n
      • 4 or 5 lemons, to make \u00bd cup freshly squeezed lemon juice<\/li>\n
      • \u00bd cup water<\/li>\n
      • \u00bd cup sugar<\/li>\n
      • \u00bd cup honey<\/li>\n
      • 1 tsp. powdered turmeric<\/li>\n<\/ul>\n

        Finish<\/strong><\/p>\n

          \n
        • A few summer strawberries<\/li>\n
        • Edible wildflower petals (optional)<\/li>\n<\/ul>\n

          PREPARATION<\/strong><\/span><\/h3>\n

          Dough<\/strong><\/p>\n

            \n
          1. Mix all the dry ingredients in a food processor.<\/li>\n
          2. Add the rest of the ingredients to the food processor and mix until a ball starts to form.<\/li>\n
          3. Finish kneading the dough on a flat surface.<\/li>\n
          4. Use two sheets of parchment paper to roll out the dough until a uniform thickness of 3 mm is achieved.<\/li>\n
          5. Cut discs the size of your tart moulds (usually 3.5 inches) and line the tart moulds.<\/li>\n
          6. Using a fork, prick the bases of the tart dough.<\/li>\n
          7. Fill the tart shells with pie peas (white beans) and cook at 375\u00b0F for 15 minutes.<\/li>\n<\/ol>\n

            Chocolate and matcha ganache<\/strong><\/p>\n

              \n
            1. Coarsely chop the white chocolate and place it in a bowl.<\/li>\n
            2. Hydrate the two gelatin sheets in cold water.<\/li>\n
            3. In a saucepan, bring the cream to a boil.<\/li>\n
            4. Wring out the gelatin sheets and add them to the boiling cream so that they melt.<\/li>\n
            5. Remove from heat, add the matcha to the cream, and whip it all vigorously.<\/li>\n
            6. Pour the cream into the bowl with the white chocolate and whip until a uniform mixture is achieved.<\/li>\n
            7. Add the yogurt and mix.<\/li>\n
            8. Divide the mixture into the tart shells.<\/li>\n
            9. Refrigerate for at least 6 hours.<\/li>\n<\/ol>\n

              Ginger marmalade<\/strong><\/p>\n

                \n
              1. Bring all the ingredients to a boil in a saucepan.<\/li>\n
              2. Over low heat and without covering, simmer until the preparation is reduced by more than half.<\/li>\n
              3. Let cool completely.<\/li>\n
              4. Reduce the preparation to a smooth pur\u00e9e using a handheld blender.<\/li>\n<\/ol>\n

                AT SERVING TIME<\/strong><\/span><\/h3>\n
                  \n
                • Let the tarts cool for 10 minutes.<\/li>\n
                • Garnish the tarts with beads of ginger marmalade, a few summer strawberry slices, and edible wildflower petals.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

                  GINGER MARMALADE \/ SUMMER FLOWERS AND STRAWBERRIES INGREDIENTS Dough 1 \u00be cups flour \u00bd cup ground almonds \u00bc cup + 2 tbsp. powdered sugar \u00bd tsp. baking powder 1 \u00bd cups cooled butter 2 eggs 1 lemon, grated zest Chocolate and matcha ganache 200 g white chocolate 2 gelatin sheets \u00bd cup plain yogurt 1 […]<\/p>\n","protected":false},"author":6,"featured_media":39229,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1971],"tags":[5602,5605,5603,5604,5606],"class_list":["post-39233","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gourmet-discoveries","tag-matcha-en","tag-matcha-tarts","tag-tartelettes-en","tag-tartelettes-au-matcha-en","tag-tarts"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/posts\/39233","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/comments?post=39233"}],"version-history":[{"count":3,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/posts\/39233\/revisions"}],"predecessor-version":[{"id":43488,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/posts\/39233\/revisions\/43488"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/media\/39229"}],"wp:attachment":[{"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/media?parent=39233"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/categories?post=39233"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/tags?post=39233"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}