Red fruit tartlets with matcha tea cream

Red fruit tartlets with light Matcha tea pastry cream.

Gluten-free recipe

Looking for a delicious, fruity dessert with a hint of plant-based flavor for summer? We offer you these magnificent, light, gluten-free tartlets... ideal for a dessert or a refreshing teatime! The umami flavor of Matcha tea in this lovely dessert will amaze your guests and seduce them with its touch of originality.

To your pans!

Ingredients for gluten-free shortcrust pastry:

• 120g of butter
• 100g buckwheat flour
• 150g of semi-wholegrain rice flour
• 50g of chestnut flour
• 2 eggs
• 30g coconut blossom sugar

Ingredients for the light matcha pastry cream:

• 2 eggs
• 50cl of almond milk
• 25g of agave syrup
• 30g of cornstarch
• 10g of Matcha tea for baking

Red fruit filling: blackberries, strawberries, raspberries, blueberries, blackcurrants, etc.

Preparation of red fruit tartlets with Matcha cream

Preparation of gluten-free shortcrust pastry

1. Pour the sugar and flour into a salad bowl and mix.
2. Add the beaten eggs and softened butter (take it out of the refrigerator in advance).
3. Work the dough by hand and roll it out on a floured work surface.
4. Fill tartlet molds or square or round casseroles (see the photo of the square tart).
5. Bake the tart bases for 15 minutes at 180°C in an oven preheated to 200°C (keep an eye on the color).

Preparation of light Matcha pastry cream

1. Heat the almond milk in a saucepan.
2. Next, in a bowl, mix the egg yolks, agave syrup and cornstarch.
3. Pour the hot almond milk over the mixture and mix.
4. Pour the mixture back into the saucepan and heat to thicken.
5. Let it cool.
6. Once the preparation has cooled, add the matcha tea, sifted beforehand.

Preparation of red fruit and matcha tea cream tartlets

1. Fill the tart bases with the pastry cream.
2. Arrange the red fruits of your choice.
3. Sift a little Matcha tea over the fruit.
4. Enjoy the tarts at room temperature or straight from the refrigerator.