MATCHA TEA AND

CHERRY TARTLET

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
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Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 MATCHA TEA AND CHERRY TARTLET

GELATINE MASS

Ingredients Total weight: ~ 21 g 100%

Powdered gelatine 200 Bloom 3g 14%

Cold water 18 g 86%

1 Pour the powdered gelatine into a clean container and add cold water. Gently stir with the whisk.

2 Put the mixture in the fridge for 10-15 minutes for the gelatine to swell and bloom.

3 Then take the mass out of the fridge and melt it. If there is foam, remove it with a sieve.

4 Put the mass back into the fridge to set completely. Then cut it into cubes with scissors for more
convenient weighing and work. The ratio of gelatine and water is always 1:6. One part of gelatine
and six parts of water.

5 You may make the gelatine mass in advance and store it in the fridge for 2 days.
TIP
If you use the gelatine leaves, take the same amount of them as the gelatine in grams and soak them in cold water. The
gelatine leaves will absorb the right amount of water they need. Then squeeze them out and use as it is said.

MATCHA TEA WHIPPED GANACHE

Ingredients Total weight: ~ 483 g 100%

Whipping cream 35% (1) 100 g 20%

White chocolate 85 g 18%
Valrhona Ivoire 35%
Gelatine mass 17.5 g 4%
Matcha tea 5g 1%
Whipping cream 35% (2) 275 g 57%

1 Bring cream (1) to 80 °C / 176 °F.

2 Melt white chocolate to 40 °C / 104 °F and transfer it to a high measuring cup.

3 Pour the hot cream (1) onto the melted chocolate, add the gelatine mass cut into cubes and then
incorporate matcha tea.

4 Process the mixture with a hand blender thoroughly to obtain a uniform emulsion and even
coloring of the matcha tea powder.

5 After blending, the mixture should be at 40 °C / 104 °F or lower. At this temperature, you can pour
cold cream (2) into the first mixture and mix it with a silicone spatula just until homogeneous.
TIP
Be extremely careful with the indicated temperatures as the act of combining cold cream into the too hot mixture of
cream and chocolate with gelatine and matcha tea will result in fat structure breakdown. In this case, the ganache will
seem more greasy, less voluminous and unstable.

6 Transfer the ganache into а wide clean container, wrap it with cling film touching the surface and 3
leave it to stabilize in the fridge for about 12 hours.
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 MATCHA TEA AND CHERRY TARTLET

CHERRY GEL

Ingredients Total weight: ~ 152 g 100%

for 12 pieces Ø= 3 cm

Pitted cherries 150 g 99%

Xanthan gum 1.5 g 1%

1 Place fresh or thawed pitted cherries in the measuring cup.

2 Add xanthan gum to the cherries and process with а hand blender for about 3-4 minutes until the
mass turns homogeneous and thickens slightly.

3 Fill the Silikomart Pomponette mold with the gel, making sure that the top is nice and flat. Use an
offset spatula to even the surface.

4 Put the mold with cherry gel into the freezer.

5 Unmold the hemispheres of cherry gel, arrange them on the tray with а silicone mat and keep
them like that in the freezer until assembling.

TROCADERO SPONGE

Ingredients
for 1 frame 20x20 cm Total weight: ~ 283 g 100%

Icing sugar 55 g 20%

Potato starch 8g 3%
Almond powder 80 g 28%
Egg whites (1) 40 g 14%
Egg whites (2) 40 g 14%
Sugar 20 g 7%
Butter 82% 40 g 14%

1 Combine almond powder, potato starch, icing sugar and egg whites (1) in а mixing bowl and
whisk briefly only to combine. Put the mixture aside.
TIP
Feel free to replace the almond powder with hazelnut or pistachio powder.

2 Start whipping the room temperature egg whites (2) at low speed with a whisk attachment.

3 When the air bubbles start to form on the surface of the egg whites, it’s time to introduce the
sugar little by little. Continue whipping until а voluminous and soft texture of the meringue is
formed, reaching а bird’s beak stage. Put the meringue aside.

4 Melt the butter to 50 °C / 122 °F and gently add it to the mixture of the almond powder, potato
starch, icing sugar and egg whites (1).

5 In 2-3 steps, fold the meringue into the mixture with the butter, mixing everything thoroughly
each time.
4

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 MATCHA TEA AND CHERRY TARTLET

TROCADERO SPONGE

6 Transfer the batter into the 20x20 cm frame placed on the silicone mat, even its surface with an
offset spatula.

7 Bake the Trocadero sponge in the frame at 170 °C / 338 °F for about 10-12 minutes. Check the
doneness of the sponge by pressing it with your hand. If the sponge bounces back, then it is
completely baked.

8 Leave the sponge at room temperature to cool down, unmold the sponge by running the blade
along the sides of the frame.

9 To make the filling for your tartlet base, use а round pastry cutter to cut out sponge circles 5 cm
in diameter.

MATCHA TEA GANACHE

Ingredients Total weight: ~ 366 g 100%

Whipping cream 35% 180 g 49%

White chocolate 180 g 49%
Valrhona Ivoire 35%
Matcha tea 6g 2%

1 Heat the whipping cream to 80 °C / 176 °F or bring it to а boil.

2 Place the chocolate in a high measuring cup and pour in the hot cream. Then add matcha tea.

3 Process the mixture with a hand blender until a uniform and stable emulsion is obtained. It is
important to insert the blender attachment at an angle and avoid introducing air bubbles into the
mass. Matcha tea should color the ganache evenly in a beautiful green color.

4 Pour the finished ganache into a container convenient for further work.

ASSEMBLING THE LOWER PART OF THE TARTLETS

Ingredients

Baked shortcrust cases

Sponge circles
Matcha tea ganache

1 Place the sponge circle, sticky side down, into the cooled baked shortcrust cases.

2 Fill the shortcrust cases with the matcha ganache so that it is flush with the sides of the base.

3 Put the filled tartlet bases to stabilize in the fridge for a couple of hours. At this stage, the filled
tartlet bases can be frozen. In this case, the shelf life of the lower part of the tartlet in an airtight
container is up to 1 month. 5

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 MATCHA TEA AND CHERRY TARTLET

ASSEMBLING THE UPPER PART OF THE TARTLETS

Ingredients

Matcha tea whipped ganache

Frozen hemispheres of cherry gel

1 Prepare the stabilized whipped matcha ganache for piping. To soften the gelatinous texture of
the ganache, transfer the ganache to the mixer bowl and whip it at medium speed with a whisk
attachment until a voluminous and soft texture is obtained. Be careful not to overwhip the
ganache, otherwise, its consistency will become grainy and unpleasant.

2 Fill the piping bag with whipped ganache 2/3 full. Cut off the tip perfectly horizontally first, then
make a 45 ° cut in the top third section of the tip to create a slightly rounded almond-shaped cut.

3 Use a skewer to prick the frozen hemisphere of cherry gel. Hold the skewer with the gel in one
hand, rotating it gradually as you pipe the whipped ganache petals with the other. Decorate the
cherry gel hemispheres one by one, keeping the rest of them in the freezer until piping.

4 When the ganache is piped, transfer the upper part of the tartlets to a baking sheet with a silicone
mat, unscrew the skewers gently and place in the freezer until completely frozen. Do the same
sequence for each hemisphere of cherry gel. Store the upper part of the tartlets in the freezer
until assembling.

VELOUR COATING MIXTURE

Ingredients Total weight: ~ 200 g 100%

White chocolate 100 g 50%

Valrhona Ivoire 35%
Cocoa butter 100 g 50%
Green fat-soluble food colorant
Yellow fat-soluble food colorant

1 Melt the cocoa butter in a saucepan over low heat until 45-50 °C / 113-122 °F.

2 Take а separate container to melt the chocolate to the same temperature in a microwave oven.

3 Pour the melted cocoa butter over the chocolate and stir with a silicone spatula.

4 Color the velour mixture with yellow and green fat-soluble colorants, then process with a hand
blender until an even color is achieved.

5 The temperature of the velour coating mixture before coating should be 40-45 °C / 104-113 °F,
while the temperature of the product to be coated with it is -18 or -20 °C / -0.4 or -4 °F.

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 MATCHA TEA AND CHERRY TARTLET

APPLYING THE VELOUR COATING

Ingredients

Velour coating mixture

Frozen upper parts of the tartlets

1 Strain the velour coating mixture directly into the spray gun reservoir.

2 Place the frozen hemispheres of cherry gel with the piped whipped ganache approximately 10 cm
apart. Spray the velour coating mixture at a distance of 30-40 cm to obtain an even layer.

ASSEMBLING THE TARTLETS

Ingredients

Shortcrust cases filled with sponge circles and ganache

Upper parts of the tartlets, covered with velour

1 Using an offset spatula, transfer the upper part of the tartlet coated with velour over the filled
shortcrust base.
2 Before tasting the tartlet, wait until it defrosts in the fridge at 3-4 °C / 37-39 °F for about 1 hour.

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Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva