Lemon & Matcha Tart
Enjoy a delightful fusion with our Lemon & Matcha Tart. The matcha-infused pastry dough perfectly complements the creamy, tangy lemon curd filling. Topped with a dusting of matcha, this elegant dessert combines vibrant and earthy flavors for any occasion.
Matcha Pastry Dough
- 80g rice flour
- 45g corn flour
- 40g grounded almonds
- 40g icing sugar
- ¼ tsp Xanthan gum
- 80g butter
- 1 egg
- 2 tsp Culinary Grade Matcha
Lemon Curd
- 12 eggs
- 125g sugar
- 3 lemon
- 150g room temperature butter
Method
- To prepare the dough combine all dry ingredients in the bowl of a mixer. Start mixing with the flat beater and add diced cold butter little by little on a low speed. You should get a crumbly texture, then add the egg and keep mixing. You should get a ball of dough. Shape into a thick square, wrap in cling film and refrigerate overnight or at least 1 hour.
- Preheat the oven to 170˚C.
- Dust the worktop with a little flour and roll out the dough to 0.5cm thickness and use it to line a 24 cm tart tin. Bake blind for 15 minutes (line the pastry case with greaseproof paper and fill with baking beans) – leave it to cool down.
- To prepare the lemon curd, juice the 3 lemons. In a mixing bowl whisk eggs and sugar together and add the lemon juice. Place the bowl over a pan filled with 1/3 of boiling water (bain-marie) on a low heat, stir continuously until it starts boiling then removed from the heat, pour in a room temperature mixing bowl to cool down, add the diced butter and stir till well combined. Put in the fridge to cool down for at least 20 minutes.
- Finally pour the lemon curd mixture into the matcha pastry case.
- Sprinkle some matcha on top.
The different steps of this dessert can be prepared in advance and the tart can be kept 2 days in the fridge. For the curd you can also replace a tbsp of the lemon juice with 1 tbsp of yuzu juice.
