Tea with Bea by Vo Bea

Author:Vo, Bea [Vo, Bea]
Language: eng
Format: epub
Tags: cooking, cakes, cupcakes, baking, tarts, tea, Bea's of Bloomsbury, cookies, Bea's, cheesecakes, scones, pastry
ISBN: 978-1-84975-305-0
Publisher: Ryland Peters & Small
Published: 0101-01-01T00:00:00+00:00

green tea cream tart with strawberries & white chocolate

The green tea is the most important part of this tart, and the quality of the green tea (or matcha) determines the taste of the end result. Buying a lower-quality green tea will result in a bitter-tasting tart, but a lovely matcha will have grassy, sweet notes which pair perfectly with the strawberries and white chocolate. I humbly request that this dessert only be made during strawberry season; out-of-season strawberries will be too bland to stand up to the matcha.

Green Tea Pastry Cream

1 blind-baked Pâte Sablée pie crust

to decorate

2 punnets of ripe strawberries

70 g/2½ oz. strawberry jam

1 tablespoon water

white chocolate, melted, for drizzling

serves 8–10

Hull some of the strawberries and leave the prettiest stalks on the others.

Spoon the green tea pastry cream into the blind-baked pâte sablée pie crust and level with a spatula. Scatter the strawberries over the top in a decorative fashion, as you wish.

To decorate, put the strawberry jam and water in a small saucepan and bring to a boil, so that the jam is thin and hot. Brush or pour the glaze all over the strawberries, especially the cut tops, to make a glaze.

Drizzle melted white chocolate all over the strawberries to decorate.

Tip: if you wish to serve the tart a day in advance, brush the base of the blind-baked pie crust with melted white chocolate before adding the pastry cream, so that the crust doesn’t get soggy while it sits in the fridge.

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