White chocolate matcha cheesecake tart
While I'm writing this blog post I'm wrapped in blanket with thick socks on and a cup of warm tea in my hand and it's hard to belive that just one week ago I was still wearing the T-shirt.
Cold weather has finally arrived and that means my own personal baking marathon has started in my kitchen.
Batches of home-made baked goodness will fill the entire kitchen with theirs warm and sweet smell.
I've been experimenting with a lot of kitchen goodness this past week and matcha powder was at the top of the list.
For the longest time,I've seen lots of matcha recipes on Pinterest and I've always wondered what does matcha tastes like (like green tea,I know!),and if you haven't tried matcha yet(just like me) I am sure you've asked yourself what it tastes like too...
Matcha powder is made from ground tea leaves with grassy notes,slightly sweet flavor and is slightly bitter.
Also the flavor of matcha depends on the quality of powder used and the price reflects its quality.
Back to my recipe,as I said this is my first baking experience with matcha powder I am very happy with results and now I'm thinking of a chocolate matcha brownie recipe,I'll make a batch this week for sure!
What can I say after trying matcha powder for the first time,If I love matcha 100% I don't know,but I'm absolutely in love with its gorgeous green vibrant colour that makes desserts very attractive.
Yield: 8 portions
- 150g all purpose flour
- 130 g unsalted butter,cubed and chilled
- 1 tablespoon cocoa powder
- 3 tablespoons caster sugar
- 1egg yolk
- 1 tsp cold water
- pinch of salt
- 250g cream cheese(room temperature)
- 200ml heavy cream
- 80g caster sugar
- 1 vanilla bean
- 100g white chocolate,chopped
- 2 gelatine(4 grams) sheets
- 20ml (1 tablespoon) boiling water
- 2 tbsp matcha powder,plus 1tsp for decoration
For the crust:
- Place the flour,cocoa powder ,sugar,salt and the cubed butter into a bowl.With your hands rub the butter into the flour until the mixture becomes crumbly
- Add the egg yolk and 1 teaspoon of ice water and mix with your hands until the dough comes together . Add an additional 1 teaspoon of cold water if necessary.
- Transfer dough onto a work surface and flatten the dough into a disk,wrap in cling film and refrigerate for 30 minutes.
- Preheat the oven to 190ºC/375ºF/gas5.
- Remove the dough from the plastic wrap and place it onto a work surface sprinkled with flour.
- Lightly dust the top of the dough with flour and roll it out into a 0,5cm thick.
- Transfer the dough to a approx. 8 inch (20cm) tart pan with a removable bottom and gently press the dough over the bottom and up the sides of the pan.
- Trim the overhanging dough,cover the pan with plastic wrap and refrigerate for 15 min.
- After this time,remove the pan from refrigerator,prick the dough with a fork, line with parchment paper and fill with beans and bake for 15 minutes at 190ºC ,then remove the beans and bake for more 10 minutes until golden brown.
- Allow to cool completely before making the filling.
- Soak gelatin in cold water,for 10 minutes,until soft .
- Place white chocolate into a heatproof bowl over a pan with simmering water and allow the chocolate to melt,stirring occasionally.
- Whip the cream until soft peaks form.Set aside
- Meanwhile,into a large bowl using a hand electric mixer, mix the cream cheese,sugar and vanilla seeds until smooth and creamy.
- Sift in matcha powder and mix well to combine.
- Fold in the whipped cream with a rubber spatula.
- Dissolve gelatine into 1tbsp of hot water.
- Add the melted chocolate and the dissolved gelatin to the cheesecake mixture and fold until combined.
- Pour mixture into tart crust and with a rubber spatula spread it evenly .
- Refrigerate for 2 hours until ready to serve.Use a strainer and lightly dust the top of the cheesecake tart with matcha powder,slice and serve.Yum!