I chanced upon Eric Lanlard's 'Tart It Up' recently and got really excited. It is a very good read as it caters to both bakers who are new to pastry, as well as those with a little more experience and want to try something different.
There are just so many mouth-watering tarts that my eyes feasted on - both savoury and sweet. What caught my attention was the Matcha and Yuzu Tart. I find his combination of these two flavours very interesting. I tried making this tart and found it a very refreshing dessert with the yuzu giving such an unusual yet pleasant citrus flavour that pairs so well with the matcha. Try it!
|Wrap in plastic wrap and chill in the fridge for at least 1 hour|
|Roll out the chilled pastry on a lightly floured surface|
|Line the tart pan with the rolled pastry|
|Pierce base of the pastry crust with the tines of a fork before putting in the freezer for 15 minutes before blind baking.|
|Cooling the baked pastry shell|
|Stirring the yuzu curd ingredients continuosly over a bowl of simmering water for about 15 minutes until mixture thickens|
|Pass the thickened curd mixture through a fine sieve into another bowl and leave to cool for 5 minutes before filling the cooked pastry case|
|Cooling the yuzu curd and the baked tart shell|
|Pour the yuzu mixture into the pastry case and smooth over the top with a palette knife before putting into the fridge to set for at least 2 hours|
Matcha and Yuzu Tart
recipe adapted from Eric Lanlard's 'Tart It Up' (I've made some notes in red)
makes a 9" tart
For the Base Tart
65g confectioners sugar (I used 60g)
20g ground almond
15g matcha powder
150g plain flour, plus extra for dusting
65g unsalted butter, chopped into pieces
1 egg, lightly beaten
1. Put the confectioners sugar, ground almond, matcha powder and flour into a bowl and mix together. Add the butter and rub in using your fingertips. Add the egg and knead until smooth. Cover the pastry and leave to rest in the fridge for at least 1 hour.
2. Preheat oven to 180˚C. Butter and flour a 9" tart pan. (For my oven, I used at 200C)
3. Roll out the chilled pastry on a lightly floured surface and use to line the tart pan. Cover with baking paper and baking beans and blind bake in the oven for 15 minutes. Then remove the paper and beans and bake for a further 5 minutes. Leave in the pan to cool.
After I've lined the pastry onto the tart pan, I pierce the base of the pastry crust with the tines of a fork. This will prevent the pastry crust from puffing up while it bakes. Then I placed the pastry crust in the freezer for another 15 minutes (this will help prevent the crust from shrinking while it bakes) before blind baking (I did not use any baking beans) in the preheated oven at 200C for 15 minutes.
For the Yuzu Curd
200ml yuzu juice
Grated zest of 2 limes (I used orange zest as I ran out of lime)
200g sugar (I reduced to 150g sugar)
1 tbspn cornflour
50g unsalted butter, cut into small cubes
1. Put all the yuzu curd ingredients into a heatproof bowl and mix together. Place the bowl over a saucepan of barely simmering water, making sure the water does not touch the surface of the bowl and whisk continuously until the mixture thickens - this will take about 15 minutes.
2. Pass the mixture through a fine sieve into another bowl and leave to cool for 5 minutes before filling the cooked pastry case.
3. Pour the yuzu mixture into the pastry case and smooth over the top with a palette knife.
4. Put into the fridge to set for at least 2 hours.
1. Remove the tart from the tart pan.
2. Dust confectioners sugar around the edge before serving and decorate with strawberries and redcurrant stems.