Mini lemon tarts with matcha

Number of servings: 5 tartlets

Time: 20 min preparation, 90 min chill, 25 min baking

Shortbread:

• 180 g of wheat flour
• 60 g of powdered sugar
• 75 g butter, cold
• 2 zero egg yolks
• 1 teaspoon of vanilla paste
• ⅓ teaspoon of salt

Lemon cream with matcha:

• 100 g of fine sugar
• grated zest of 1 organic lemon
• 4 tablespoons of fresh lemon juice
• 2 ½ teaspoons matcha bros plus some for decoration
• 300 ml whipping cream 36 or 40%

Step 1

Mix flour, sugar and salt in a bowl. Add the finely diced butter and rub it with the flour using your hands or a food processor into walnut-sized pieces. Add the egg yolks and vanilla paste and knead until combined. Form a ball, flatten it and wrap it in foil. Place in the fridge for an hour.

Step 2

Prepare five round tart tins with a diameter of 10 cm. Roll out the cooled dough between two sheets of baking paper to a thickness of 3-4 mm. Cut 5 circles a few centimeters wider than the molds. Press each piece into the pan, taking care to press the dough well against the edges, leaving any excess dough around the edges. Cut off excess dough with a knife. Prick the dough with a fork all over the surface to prevent it from rising during baking. Chill the dough in the refrigerator for at least 30 minutes.

Step 3

In the meantime, preheat the oven to 170 degrees Celsius. Bake the tarts for 20 – 25 minutes, until the dough is golden brown. Then cool them down.

Step 4

To prepare the cream, gently heat the sugar, lemon zest and lemon juice in a small pot. Cook over low heat until the sugar dissolves. Pour the matcha into a small bowl and mix with about 1 tablespoon of the resulting lemon syrup. Mix thoroughly to make a thick paste, then add the rest of the syrup and mix well again - use a bamboo matcha whisk if you have one to help dissolve most of the smaller lumps.

Step 5

In another pot, bring the cream gently to the boil, stirring frequently. Pour in the previously obtained syrup and mix well. Remove from heat and pour the mixture through a sieve to remove any lumps. Fill the cooled tarts with the mixture and leave to cool at room temperature, then chill in the refrigerator for a few hours until set. Before serving, garnish with a little matcha or serve with a matcha latte.

If you are looking for other recipes with matcha, you may also be interested in this matcha brownie recipe.

The recipe was created in cooperation with www.nasyceni.pl