As it’s warming up in the US, it’s coming in to strawberry season, and we have the perfect dessert to celebrate these favourite red berries.
This recipe is a fun one to make, as it is composed of different layers, and combining multiple recipes. It’s the Matcha Strawberry Jelly Mascarpone Tarts by Anne Regalado aka @mybarecupboard
Anne is a passionate baker who shares her beautiful creations with others. She is a big fan of matcha green tea, and loves to add it into her bakings. As she often says, “There is no such thing as too much matcha.” You can check out Anne and her awesome creations at:
As we mentioned, these lovely green tea tarts consist of 3-4 layers (depending on the size of the tarts). The tart has a triple layer of matcha green tea, and a sweet homemade strawberry jelly to create a tasty contrast with the earthiness of matcha green tea for the tarts.
The best part of the tart is probably the soft fluffy and creamy matcha green tea mascarpone frosting as it is a component that adds a richness and flavor to the whole tarts.
Matcha Tea Mascarpone Tarts - Recipe link
Yield: One 6-in tart, two 8-cm tarts & two 5-cm tarts
Green tea shortcrust pastry
Recipe adapted here
- 110g cake flour
- 30g almond flour
- 8g green tea powder
- 1g salt
- 60g salted butter, chilled & cubed
- 1 (18g) egg yolk
- 1-2 tsp milk , in case the pastry dough is a bit dry
- In a mixing bowl, sift in cake flour, almond flour, green tea and salt until no lumps left.
- Mix butter in with everything together until resembling a fine breadcrumbs.
- Add in yolk and use a spatula to incorporate until dough is cohesive. Add milk if it is a bit dry.
- Knead gently few times until dough is smooth.
- Take out 155 gram and wrap in a plastic wrap. Wrap the remaining dough in a plastic wrap too.
- Chill in the fridge for at least 1 hour, preferably overnight.
Lightly butter one 6-inch springform tart tin, two 8x2-cm & two 5x1.5-cm tart rings, set aside.
- Remove the 155-g portions from the fridge, let sit for few minutes to soften a bit.
Roll it between 2 sheets of lightly-floured parchment paper, into about 7-inch diameter.
- Remove the paper sheets and fit the dough in the tart tin, smoothing gently all over the surface.
- Use the fork to poke holes all over the pastry dough.
- Place tin onto the baking sheet and into the freezer.
Roll out the remaining dough to 3-mm thick; using a 10-cm round cutter, cut 2 pieces for the 8-cm tart rings and a 7-cm cutter for a 5-cm tart rings.
- Line the dough into the prepared tart ring and poke holes on them. Finish one piece and immediately place it in the freezer before continue with the rest.
Freeze for 1 hour before baking, no need to use pie weights. Meanwhile preheat oven to 180ºC.
Bake the 5-cm rings for 12 mins, the 8-cm for 18 mins and the 6-inch for 21 mins, adjust time according to the oven you're using. Total is 5 tart shells with different sizes.
- Let cool on a wire rack for 10 minutes before removing from the tin/rings, then let cool completely on the rack.
- 5g gelatine sheet, soaked for 10 mins in cold water
- 75g (homemade) strawberry puree
- 35g caster sugar
- 1 tsp strawberry paste, optional
- Cook the puree and sugar in a small saucepan over medium heat, stir to combine for about 2 mins.
- Turn off heat, squeeze off excess water from the gelatin and add it to the puree.
- Stir well until the gelatin is completely dissolved.
- Pour the mixture into a small bowl and let cool to room temperature.
- Divide the strawberry jelly into the 5 tart shells, chill in the fridge for 30 mins or until set.
Green tea sponge cake
Recipe adapted from Washoku.Guide
- 3 eggs, at least 60g each
- 90g sugar
- 100g cake flour
- 6g green tea powder
- 20g butter
- 30g milk
Please click link here on how-to.
Slice the sponge cake into 3 pieces, using a 3 3/4-inch fluted cutter, cut one piece for the 6-inch tart and two 4-cm pieces for the 8-cm tarts. 5-cm tarts don’t need sponge cake.
- For the leftover, use it as a base for mousse tarts/cake or eat it as is.
- Place each sponge cake on top of the jelly-filled tart shells, chill until needed.
125g (Philly) cream cheese, room temperature
- 125g icing sugar
- 2 tsp matcha powder
8 oz (Galbani) mascarpone
- Place cream cheese in a mixing bowl, sift in icing sugar and the matcha powder.
- Beat until smooth and fluffy, scrape sides of the bowl as needed.
- Add in the mascarpone, beat at low speed for about 2 mins until just incorporated, do not overbeat the mixture.
Spoon frosting into a piping bag fitted with 1/2-inch round piping tip.
- Pipe frosting on tarts , chill for at least 2 hours before serving.
- Slice and best served with homemade fruit coulis or fresh raspberries or strawberries.
How silky, fluffy, soft and mouthwatering are these delicious tarts! Impress your friends with them at the next special occasion.
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