Cranberry & Matcha White Chocolate Tart by @nm_meiyee

1h20

8 servings

🧈

90 g

Butter

🌾

170 g

All purpose flour

🌰

25 g

Almond flour

🌽

40 g

Cornstarch

🍬

60 g

Icing sugar

🧂

0.25 tsp

Salt

🥚

1

Egg

🥛

45 ml

Milk

🫐

Cranberry filling

🥛

330 ml

Whipping cream

🍫

230 g

White chocolate

🫖

1 tbsp

Matcha powder

  1. Pulse
    • All purpose flour
    • Salt

    In a food processor, pulse the dry ingredients (all purpose flour, almond flour, cornstarch, icing sugar, salt) together.

  2. Add
    • Butter

    Slowly add the cold cubed butter, pulsing until a coarse meal forms.

  3. Add
    • Egg
    • Milk

    Add the egg or milk to the food processor, pulsing until a dough ball forms.

  4. Chill

    Chill the dough in the refrigerator for at least 1 hour.

  5. Step

    Once the dough is chilled, roll it out and fit it into the tart tin.

  6. Prick

    Prick the crust with a fork.

  7. Place

    Place the tart tin in the freezer for 30 minutes.

  8. Preheat

    Preheat the oven to 180c, bake for 35 minutes until baked.

  9. Cool

    Allow the crust to cool completely.

  10. Heat
    • Whipping cream
    • White chocolate
    • Matcha powder

    Heat the whipping cream and pour it over the white chocolate, add the matcha powder and whisk until the chocolate melts and the mixture is smooth.

  11. Cool

    Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

  12. Step

    Once the mixture is chilled, use an electric mixer with the whisk attachment on low speed, gradually working up to high speed, until light and fluffy, about 1 minute.

  13. Decorate
    • Cranberry filling
    • Whipping cream
    • White chocolate

    Decorate the tarts with the cranberry filling and the matcha white chocolate whipped cream.

Cranberry & Matcha White Chocolate Tart by @nm_meiyee

1h20

8 servings

🧈

90 g

Butter

🌾

170 g

All purpose flour

🌰

25 g

Almond flour

🌽

40 g

Cornstarch

🍬

60 g

Icing sugar

🧂

0.25 tsp

Salt

🥚

1

Egg

🥛

45 ml

Milk

🫐

Cranberry filling

🥛

330 ml

Whipping cream

🍫

230 g

White chocolate

🫖

1 tbsp

Matcha powder

Preparation Steps

  1. Step 1/13

    In a food processor, pulse the dry ingredients (all purpose flour, almond flour, cornstarch, icing sugar, salt) together.

    🌾All purpose flour
    🌰Almond flour
    🌽Cornstarch
    🍬Icing sugar
    🧂Salt

  2. Step 2/13

    Slowly add the cold cubed butter, pulsing until a coarse meal forms.

    🧈Butter

  3. Step 3/13

    Add the egg or milk to the food processor, pulsing until a dough ball forms.

    🥚Egg
    🥛Milk

  4. Step 4/13

    Chill the dough in the refrigerator for at least 1 hour.

  5. Step 5/13

    Once the dough is chilled, roll it out and fit it into the tart tin.

    🥖Rolling pin
    🍰Tart tin

  6. Step 6/13

    Prick the crust with a fork.

    🍴Fork

  7. Step 7/13

    Place the tart tin in the freezer for 30 minutes.

    🍰Tart tin

  8. Step 8/13

    Preheat the oven to 180c, bake for 35 minutes until baked.

    🍰Tart tin

  9. Step 9/13

    Allow the crust to cool completely.

  10. Step 10/13

    Heat the whipping cream and pour it over the white chocolate, add the matcha powder and whisk until the chocolate melts and the mixture is smooth.

    🥛Whipping cream
    🍫White chocolate
    🫖Matcha powder
    🥄Whisk

  11. Step 11/13

    Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

  12. Step 12/13

    Once the mixture is chilled, use an electric mixer with the whisk attachment on low speed, gradually working up to high speed, until light and fluffy, about 1 minute.

  13. Step 13/13

    Decorate the tarts with the cranberry filling and the matcha white chocolate whipped cream.

    🫐Cranberry filling

Composition

Ingredients

Types

Dairy, Grains, Starches, Sweeteners, Spices, Eggs, Fruit, Confectionery

Ingredients

Butter, All purpose flour, Almond flour, Cornstarch, Icing sugar, Salt, Egg, Milk, Cranberry filling, Whipping cream, White chocolate, Matcha powder

Notes

Butter (cold and cubed, for the crust), All purpose flour (for the crust), Cornstarch (for the crust), Icing sugar (for the crust), Salt (for the crust), Egg (alternative to 45g of milk, for the crust), Milk (alternative to 1 egg, for the crust), Cranberry filling (homemade or store bought, amount not given), Whipping cream (divided, for the filling), White chocolate (for the filling), Matcha powder (for the filling)

Allergens

Milk, Gluten, Eggs, Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

390 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 34g, Fat: 26g, Fiber: 1g, Sugars: 18g

Nutritional Information

Minerals

Calcium: 80mg, Iron: 1.1mg, Potassium: 110mg, Sodium: 160mg, Magnesium: 15mg

Vitamins

Vitamin A: 220mcg, Vitamin D: 0.3mcg, Vitamin E: 0.8mg, Vitamin K: 3mcg

Preparation

Time Information

Preparation

45 minutes

Cooking

35 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Hard (3/4)

Steps

13 steps

Equipments

Utensils

Tart tin, Fork, Whisk, Rolling pin

Appliances

Food processor, Oven, Refrigerator, Freezer, Mixer

Type

Type

Type Of Dish

Dessert

Occasions

Christmas

Origin

Source

Platform

instagram

Original Creator

@nm_meiyee

Origin

Cuisine

to inform

Geographic

to inform

Various

Aspect

Texture

Creamy, Flaky, Crumbly, Smooth

Flavors

Sweet, Earthy, Tangy, Creamy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

Baked tart shell (before filling) : 2-3 days (store in an airtight container at room temperature), Assembled tart : 3-4 days (refrigerate covered,best consumed within 2 days for optimal crust texture), Matcha white chocolate ganache/filling : up to 5 days (refrigerate in a covered container before whipping)