Red fruit tartlets with light Matcha tea pastry cream.
Gluten-free recipe
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
- Pour the sugar and flour into a salad bowl and mix.
- Add the beaten eggs and softened butter (take it out of the refrigerator in advance).
- Work the dough by hand and roll it out on a floured work surface.
- Fill tartlet molds or square or round casseroles (see the photo of the square tart).
- 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
- Heat the almond milk in a saucepan.
- Next, in a bowl, mix the egg yolks, agave syrup and cornstarch.
- Pour the hot almond milk over the mixture and mix.
- Pour the mixture back into the saucepan and heat to thicken.
- Let it cool.
- Once the preparation has cooled, add the matcha tea, sifted beforehand.
Preparation of red fruit and matcha tea cream tartlets
- Fill the tart bases with the pastry cream.
- Arrange the red fruits of your choice.
- Sift a little Matcha tea over the fruit.
- Enjoy the tarts at room temperature or straight from the refrigerator.
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