Coconut, raspberry and Matcha tart

by Chiara

Spring is a beautiful season and I’d be lying if I said otherwise. It brings back longer days and lots more light, leaving behind the cold and gloomy days of winter. A huge variety of trees are in blossom in springtime and I think there’s nothing more awe-inspiring than the sight of gorgeous spring blooming trees after a long winter.

From my dining room I can see my ancient cherry tree with the perfectly good brilliant-white flowers. And everyone knows the fairy cherry blossoms in Japan that takes place during this period. That must feel amazing ‘cause it’s the rebirth of nature. Inspired by these feelings, I’ve made this Coconut, Raspberry and Matcha Tart. My idea was to recreate a “spring gardeneffect and I hope I’ve given you this vibe.

The flaky coconut and cinnamon shortcrust pastry holds a cinnamon and coconut sponge cake-like filling with fresh raspberries and an unctuous Waina 35% white chocolate, vanilla and Matcha ganache. On top there’re Waina 35% white chocolate, vanilla and matcha mousse quenelles, creamy Raspberry Inspiration crémeux, fluffy pistachio microwave sponge, fresh raspberries and chocolate decors.

To recap, the recipe requires:

  • Flaky coconut sablée shortcrust pastry with cinnamon and lemon flavors
  • Spongy coconut financier with fresh raspberries and cinnamon-lemon flavors 
  • Unctuous Waina 35% white chocolate (from Valrhona) ganache with vanilla and Matcha green tea
  • Creamy Raspberry Inspiration crémeux (from Valrhona)
  • Fluffy pistachio microwave sponge
  • Light and silky Waina 35% white chocolate, vanilla and Matcha mousse quenelles
  • White mirror glaze (without white chocolate)

If you make this recipe, be sure to leave a comment or tag me on Instagram. I’d be more than happy to hear from you! And, of course, if you have any questions or doubts, I’m absolutely willing to respond you as quickly as possible. ♡



Coconut, raspberries and Matcha tart

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Serves: 6-8
Nutrition facts: 200 calories 20 grams fat

Ingredients

Coconut sablée
90 g butter, plastic (10-14°C)
60 g icing sugar
1,25 g (¼ tsp) Maldon salt
1,25 g (¼ tsp) cinnamon powder
zest of one small lemon
20 g desiccated coconut, roasted
30 g eggs
156 g type 2 whole wheat flour (150-180W)

Coconut and raspberries financier 
60 g butter
5 g acacia honey
60 g icing sugar
22 g type 1 whole wheat flour (150-180 W)
23 g shredded coconut, roasted
45 g egg whites, room temperature
1 pizzico (⅛ tsp) Maldon salt
2,5 g (½ tsp) cinnamon powder
zest of one small lemon
raspberries

Waina 35% white chocolate and Matcha ganache
225 g Waina 35% white chocolate
112 g heavy cream 35% fat content
23 g whole milk
1 vanilla bean
4 g Matcha green tea

Waina 35% white chocolate and Matcha mousse
1 g gelatin sheets gold strength (200 Bloom)
5 g cold water to soak the gelatin sheets
2 g Jasmine green tea
60 g whole milk
75 g Waina 35% white chocolate
½ vanilla bean
2,5 g Matcha green tea
125 g heavy cream 35% fat content, cold

White mirror glaze (without white chocolate)
50 g water
200 g caster sugar
100 g glucose syrup (DE 38/40)
100 g heavy cream 35% fat content
37 g skimmed milk powder
7 g gelatin sheets gold strength (200 Bloom)
35 g cold water to soak the gelatin sheets
50 g Absolu Cristal (neutral glaze)
30 g grape seed oil (odorless oil)
q.b white food coloring (titanium dioxide)

Raspberry Inspiration crémeux
67 g whole milk
2 g gelatin sheets gold strength (200 Bloom)
10 g cold water to soak the gelatin sheets
4 g glucose syrup
120 g Raspberry Inspiration couverture
134 g heavy cream 35% fat content, cold

Pistachio microwave sponge
100 g eggs
30 g egg whites
50 g pistachio paste
30 g caster sugar
14 g type 1 whole wheat flour (150-180 W)

Assembly and decoration
white chocolate crispy pearls
Ivoire 35% white chocolate and Ruby chocolate decors (discs of 2 cm and 3 cm wide)
fresh raspberry
edible flowers

Instructions

Coconut sablée

  1. Mix butter, icing sugar, salt, cinnamon powder and lemon zest in a stand mixer fitted with a paddle attachment until the mixture becomes creamy and smooth. For plastic butter I mean the moldable butter. It is neither too much cold (from fridge) nor too much soft (spreadable). To obtain a plastic butter, hit it with a rolling pin until you can bend the butter with your hands.
  2. Add the desiccated coconut and the eggs and mix until combined. Finally add in the flour.
  3. Once the pastry has come together, press into a neat flat square and cover in plastic wrap. Place in the fridge for at least 1 hour or overnight.
  4. Line a baking tray with perforated silicone mat and a greased 20x2cm perforated tart ring.
  5. Roll out the sablée to a thickness of 3/4mm and line the tart ring. Prick the pastry all over with a fork, put in the fridge for 15 min or in the freezer for 30 min. In the meantime, preheat the oven to 160°C (ventilation mode) and make the financier.

Coconut and raspberries financier

  1. To make the Beurre Noisette, boil the butter in a saucepan until it becomes a golden-brown color. When it is ready, you should also notice a nutty aroma. Strain through a cheese cloth into a bowl and cool to 50 ̊C.
  2. In the bowl of a stand mixer fitted with paddle attachment combine icing sugar, whole wheat flour, desiccated coconut, honey, salt, cinnamon, lemon zest and egg whites and mix until obtain a creamy, homogeneous batter.
  3. Add slowly the Beurre Noisette and continue to mix until fully incorporated.
  4. Transfer the mixture into a disposable piping bags and cut out a tip off the end. Pipe a fine layer into the sablée shell (will advance 20-30 g of batter approximatively). Lay evenly the half cut raspberries on top of the financier, with the cut side upwards. They will sink in a little bit anyway, so no need to push them. Bake for 20 minutes until the financier and the sablée pastry are golden brown. Set aside to cool down.

Waina 35% white chocolate and Matcha ganache

  1. Heat the heavy cream with the milk in the microwave without boiling. Melt the white chocolate to 45°C then add in the vanilla seeds.
  2. Pour the hot mixture over the chocolate in three times, stirring with a spatula in a circular pattern until the ganache is well combined, smooth and glossy. Add in the Matcha green tea and stir. Don't worry if there are any lumps of tea, they will dissolve with the immersion blender.
  3. Pour the ganache into a mixing glass or a measuring cup and mix with a hand blender to obtain the best and most silky smooth consistency and without adding air bubbles.
  4. Pour the ganache over the financier and place in the fridge for 2h.

Waina 35% white chocolate and Matcha  mousse 

  1. Soak the gelatin sheets in cold water. Heat the milk without boiling, place the Jasmin green tea into the milk and allow to brew for 5 minutes. Strain the milk, weight it again and add in new milk to regain 60 g. Heat again the milk and add the soaked gelatin sheets.
  2. Melt the white chocolate to 45°C and pour the aromatized milk over the chocolate, in three times, stirring with a spatula just to obtain a velvety, glossy cream. Add the vanilla seeds and the Matcha green tea and stir. Don't worry if there are any lumps of tea, they will dissolve with the immersion blender.
  3. Pour the cream into a mixing glass and mix with the hand blender to obtain the best and most silky smooth consistency. Pour the cream in a bowl and cool down to 35-40°C.
  4. Semi-whip the heavy cream and fold it gently into the lukewarm white chocolate cream.
  5. Transfer the mousse to a disposable piping bag and cut a small tip off the end. Pipe the mousse into the  quenelle shaped silicone moulds and freeze for at least 2h.

White mirror glaze (without white chocolate)

  1. Soak the gelatin sheets in 35 g cold water for at least 10 min.
  2. Heat the 50 g water, caster sugar, glucose syrup, heavy cream and skimmed milk powder in a saucepan to 110°C, mixing with a whisk.
  3. Remove from the heat and add in the Absolu Cristal and the soaked gelatin sheets and stir with a spatula.
  4. Pour the glaze into a measuring cup or mixing glass and emulsify with the hand blender, without adding air.
  5. Add in the grape seed oil and emulsify once again. Finally add the titanium dioxide and emulsify to obtain a white color.
  6. Strain the glaze to remove any possible bubbles, cover with clingfilm pressed on top of it and put in the fridge for 12h or overnight.
  7. Heat the glaze in microwave until the edges start to melt. Emulsify with the hand blender, so that also the centre begins to melt. Keep the blade of the hand blender on the bottom of the mixing glass, to avoid air.
  8. Once the glaze is 30°C, cover five frozen mousse quenelles. Place them over the tart and put in the fridge.

Raspberry Inspiration crémeux

  1. Soak the gelatin sheets in cold water for 10 minutes.
  2. Melt the Raspberry Inspiration couverture in a microwave to 45°C.
  3. Heat the milk with glucose syrup without boiling, remove from the heat and add in the soaked gelatin sheets.
  4. Pour the hot mixture over the melted couverture in three times, stirring with a spatula in a circular pattern to obtain a smooth cream.
  5. Pour the cream into a measuring cup and emulsify with the hand blender, without adding air. Add slowly the cold heavy cream, mixing with the hand blender.
  6. Transfer the crémeux into a bowl, cover with clingfilm pressed on top of the crémeux and place in the fridge overnight.

Pistachio microwave sponge

  1. Place all ingredients in the bowl of a electric food chopper and mix to combine and to obtain an homogeneous and smooth batter. Strain the batter to discard any lumps (they will clog up the siphon), transfer the mixture to a 500ml ISI gun and charge twice. Shake it vigorously to dispense the gas evenly.
  2. Use the tip of a small knife to puncture the bottom of 8 coffee cups, making several small incisions. Discharge the gun into one cup to ½ full.
  3. Place the cup in the microwave on high heat (700 W is the power of my microwave) for 1 minutes and 30 seconds or until the batter is puffed up and cooked through. Remove the cup from microwave and sit upside down on a wire rack to cool down. Repeat the same passages until finish the batter.
  4. Once the sponge is cooled, use scissors to cut up the sides of the cup and peel thew away to release the sponge. For this recipe you only need one sponge, but you can freeze the others sponge and use them until needed.

Assembly and decoration

Decorate the tart with the Raspberry Inspiration crémeux using a star nozzle (Matfer E8), white chocolate crispy pearls, Ivoire 35% white chocolate and Ruby chocolate decors, pistachio microwave sponge, fresh raspberries and pansy flowers.

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