Matcha Chocolate Amandine Tart.
You can have Matcha Chocolate Amandine Tart using 15 ingredients and 21 steps. Here is how you cook it.
Ingredients of Matcha Chocolate Amandine Tart
- You need of For the chocolate cookie crust.
- It’s 60 grams of Unsalted butter or butter.
- Prepare 50 grams of Powdered sugar or castor sugar.
- You need 1 of Egg yolk.
- Prepare 30 grams of Almond flour.
- Prepare 20 grams of Cocoa powder.
- Prepare 90 grams of Cake flour.
- It’s of For the matcha almond cream.
- It’s 50 grams of Unsalted butter.
- It’s 50 grams of Caster sugar.
- You need 1 of Egg.
- It’s 50 grams of Almond flour.
- Prepare 10 grams of Powdered matcha.
- You need of Topping:.
- It’s 30 grams of Sliced almonds.
Matcha Chocolate Amandine Tart step by step
- Bring the butter and eggs for the cookie crust and cream to room temperature. Combine the dry ingredients..
- Make the tart crust. Beat the butter with a whisk, add the powdered sugar, and mix. Add the egg yolk and mix..
- Sift the dry ingredients into the bowl and fold with a rubber spatula. It should become crumbly..
- Press the dough together with the palm of your hands. Squeeze it together, but don't knead..
- Wrap with plastic wrap and chill in the refrigerator for at least an hour. Make the cream in the same bowl and whisk without washing either..
- To prepare the pan, melt some butter (amount separate from listed ingredients) and brush over the pan's surface. Chill in the refrigerator..
- Use a tea strainer to dust the pan with flour, using a soft brush to brush off the excess. Chill in the refrigerator until just before you're ready to bake..
- To prepare the almond cream, knead the butter with a whisk, add the powdered sugar and mix..
- Add the egg a little at a time (so that it doesn't separate), mixing with each addition..
- Add the dry ingredients and gently fold them in with a rubber spatula. Chill in the refrigerator for at least an hour. You can complete the steps up to here the day before baking, if you like..
- Bake the almond slices at 110℃ for 15 minutes. Take the cream out of the refrigerator. While waiting for the cream to soften a bit, prepare the cookie crust..
- Line your working surface with plastic wrap and place the crust dough on top. Sandwich it with another piece of plastic wrap. Roll the dough out to a 3 mm thickness, turning the dough every so often to spread it evenly..
- Use the wrap to transfer and press the dough into the tart pan. Lightly press it into the edges with your fingers..
- Cut off the excess dough. You can bake the leftover dough later, so roll it up into a ball, wrap with plastic wrap, and chill in the refrigerator..
- Poke holes into the dough. Poke a good amount..
- Pour in the cream and smooth the surface. Chill in the refrigerator. Begin preheating the oven to 180℃.
- Take the tart out of the refrigerator and arrange the almond slices along the edge. Bake at 180℃ for 45 minutes..
- Once baked, allow it to cool in the tart pan on top of a baking rack. It's done..
- Here is the cross-section. The balance of green and white is lovely..
- Try my related recipe, "Chocolate Amandine"The steps are basically the same! https://cookpad.com/us/recipes/146574-chocolate-amandine-tart.
- Or, try this related recipe, "Strawberry Amandine". https://cookpad.com/us/recipes/156173-strawberry-amandine-tart.
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