RED, WHITE AND GREEN TART

Created by Sarah Tibbetts

Category: Cakes and Tarts

Difficulty: Medium

Calculated for (1) 9.5” round tart pan

INGREDIENTS

Shortbread Crust:
2 ¾ cups shortbread cookies
1 Tbsp sugar
6 Tbsp butter, (melted)

Matcha White Chocolate Cremeux:
Custard
½ cup + 1 Tbsp cream
½ cup milk
3 each egg yolks
⅛ cup sugar

Cremeux
1 cup custard
1 cup Ivoire 35% white Chocolate
½ tsp matcha powder**
½ tsp gelatin powder(Knox)
½ Tbsp water, (cold)

Mint Cream/Garnish:
1 cup heavy cream
¼ cup fresh mint leaves
powdered sugar
As Needed fresh strawberries

*Chop chocolate before measuring

**Chef’s note: culinary grade or ceremonial grade matcha green tea powder is best for this recipe.

INSTRUCTIONS

Shortbread Crust:

Place the cookies in a gallon freezer bag. Crush with a rolling pin until fine, uniform crumbs have formed.
Pour into a bowl and add the sugar and melted butter. The mixture should have the consistency of wet sand.
Butter a 9.5” round fluted edge tart pan (with removable bottom) and firmly press the crust mixture into pan, pressing evenly on the bottom and up the sides of the pan.
Bake at 177ºF (350ºC) for 10-12 minutes. Cool completely before filling.

Matcha White Chocolate Cremeux:

Sprinkle the powdered gelatin over the cold water and set aside to bloom (minimum 3 minutes).
Combine the cream and milk in a pot and bring to a boil. In a bowl, combine the egg yolks and sugar. Whisk well.
Reduce the heat of the cream/milk mixture. Add a small amount of the liquid into the egg yolks and sugar. Mix well and repeat.
Pour the contents of the bowl into the pot and cook over low/medium heat, stirring constantly with a spatula.
Cook until the mixture is thickened and coats the back of the spatula. Remove from heat and strain.
Scale the custard and add the bloom gelatin. Mix until completely melted and set aside.
Melt the Waïna 35% white chocolate in a microwave safe bowl in 30 second increments until completely melted.
Whisk in the matcha powder slowly (some small lumps may remain which is fine). Slowly pour the hot custard over the matcha/white chocolate in several additions, mix well before adding more.
Once all the liquid is incorporated, use a hand held immersion blender to finish. Cool slightly before pouring into tart shell.

Mint Cream/Garnish:

Bring the cream to boil.
Add the mint leaves and infuse for 10-15 minutes. Remove leaves (or keep in longer for stronger flavor) and refrigerate the cream overnight.
Whip the next day to medium/stiff peaks with powdered sugar to desired sweetness.

Assembly And Finishing:

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