Back Matter: Matcha Filling

Preparation info

  • Difficulty


Appears in

Lickerland: Asian-Accented Desserts


By Jason Licker

Published 2016

  • About


Step 1 Preheat oven to 210C (410F). In a medium-sized bowl over a pot of simmering water, melt the white chocolate.

Step 2 In a small-sized sauce-pan or in a medium-sized bowl over a pot of simmering water, melt the butter and matcha powder together.

Step 3 Slowly emulsify the matcha powder/butter mixture into the white chocolate with an immersion blend or a spatula.

Step 4 In stand mixer, first whip the yolks and 18 grams of sugar until lightened. In the second bowl, whip the egg whites and 17 grams of sugar until it forms a meringue. It will look dry. Set aside.

Step 5 In a medium-sized bowl, fold the white chocolate mixture into the yolk mixture until incorporated well.

Step 6 Begin to fold the meringue into the mixture little by little.

Step 7 Finish the matcha filling by whisking the meringue into the mixture to achieve a smooth batter.

Step 8 Pour the batter into a measuring cup or a piping bag to distribute the batter into a blind baked tart shell.

Step 9 Pour the batter into each tart.

Step 10 Pour a steady stream to ensure an equal distribution of matcha filling.

Step 11 The tart should be full. You can use any shape tart shell you choose.

Step 12 Bake the tart a la minute in a 210C (410F) oven. The edges will soufflé up and color a little bit, about 5 minutes, then remove from the oven directly to the plate.