“Japanese Matcha Green Tea Mousse Tarts with Seasonal Berry Compote”
A flavorful japanese dessert perfect for standard eaters - made for visual appeal and culinary depth.
Allergens
Dairy (Heavy Cream)
Ingredients
- For the Matcha Green Tea Mousse: Heavy cream Egg yolks Granulated sugar Matcha green tea powder Unsalted butter
- For the Tart Crust: All
- purpose flour Confectioners' sugar Salt Unsalted butter, cold and cubed Egg yolk Ice water
- For the Seasonal Berry Compote: Fresh mixed berries (strawberries, blueberries, raspberries) Granulated sugar Lemon juice
Instructions
- a. Prepare the tart crust by combining dry ingredients, cutting in butter, and forming a dough. Chill for at least an hour. b. Roll out the dough and press into tart pans. Blind bake until golden brown. c. Whisk together egg yolks, sugar, and matcha powder. Heat cream and butter until just melted, then pour over egg mixture while whisking. Strain and cool. d. Whip heavy cream to soft peaks, fold into cooled custard, and pipe into tart shells. e. Make compote by simmering berries, sugar, and lemon juice until thickened. Allow to cool. f. Top tarts with compote before serving.
Chef’s Insight
Use high-quality matcha powder and fresh, ripe berries for the best flavor.
Notes
For the best texture, let the tarts sit at room temperature for 15 minutes before serving.