Ice cream is one of the most versatile of treats. You can sandwich it in between cookies, donuts or waffles, turn it into frosty ice cream cakes, or simply scoop it onto a cone and enjoy it on a summer’s day.
And today, we are excited to introduce to you another way of relishing ice cream which will definitely make it a favorite dessert recipe in hot weather.
Matcha Red Bean Ice Cream Hazelnut Tart has been created by one of Kenko Chat’s former guests, Fanny from Oh Sweet Days!
Fanny is a food blogger and passionate home baker from Vancouver. You can find her previous chat with us here.
Fanny loves to challenge herself and creates many stunning recipes which look and taste divine. Visit Fanny and check out her cooking skills at:
This tasty Matcha Ice Cream Tart creates a perfect blend of earthy matcha and sweet red bean combined with a decadent hazelnut shortbread tart. The combination is purely delicious.
So the next time you host a party with friends and family, don’t forget to awe everyone with this gorgeous dessert.
Matcha Red Bean Ice Cream Hazelnut Tart
Yields 9” x 3” tart
Hazelnut Shortbread Crust
- ⅓ cup hazelnuts, toasted and roughly chopped
- 3 tbsp unsalted butter, cold and cut into small chunks
- ¼ cup all purpose flour
- 3 tbsp granulated sugar
- ½ tsp salt
Matcha Red Bean Ice Cream
- 1 cup whole milk
- 1 ½ cups heavy cream
- ½ cup granulated sugar
- ½ tsp salt
- 3 tbsp matcha powder
- 4 large egg yolks
- ⅓ cup red bean paste
- Preheat oven at 350F, grease a tart pan with a removable bottom.
- Process all the crust ingredients in a food processor until it resembles coarse meal.
- Press the mixture onto the bottom of the prepared pan.
- Bake for 15-18 mins. Then set aside to cool completely.
- Combine milk, heavy cream, ¼ cup sugar, salt and 2 tbsp matcha in a medium saucepan.
- Bring the cream mixture to simmer until sugar is dissolved. Remove from heat and set aside.
- Whisk egg yolks and remaining sugar in a medium bowl until pale or about 2 minutes.
- Gradually whisk in half of the warm cream mixture until blended then mix in the rest of the cream mixture.
- Cook over medium heat and stir constantly until thick enough to coat a wooden spoon, about 2-3 minutes.
- Strain custard into another medium bowl set over a bowl of ice water, or chill in the refrigerator, stirring occasionally, until it becomes cool.
- Process custard in an ice cream maker according to manufacturer’s instructions.
- Add red bean paste while the machine is running after few minutes before it’s done processing,
- Transfer ice cream on top of the tart crust, cover and freeze until firm, at least 4 hours.
- Sprinkle matcha on top of the tart before serving.
This luscious matcha ice cream tart will soon become your new favorite way to enjoy ice cream with your loved ones.
Love more recipes like this? Here’s how you can get more: