webstower 
An unmissable combination of the creaminess of mascarpone cheese with Matcha.
Ingredients:
Sablée Dough
- 8 tablespoons of butter at room temperature
- 1/3 cup of sugar
- 1 egg yolk
- 1/2 teaspoon of salt
- 1 1/4 cups of 0000 flour
Matcha mascarpone
- 1 cup of milk
- 2 teaspoons of vanilla extract
- 2 egg yolks
- 6 tablespoons of sugar
- 2 ½ tablespoons of cornstarch
- 140 grams of mascarpone
- 1 ½ Greenergy Matcha
Decoration
- Strawberries
- Blackberries
- Raspberries
- Peaches
Preparation:
Sablée Dough
Beat the butter and sugar until creamy. Beat in the egg yolk and mix until completely combined. With the mixer on low speed, add the salt and flour until the dough comes together and there is no more visible flour. Do not overmix. Remove the dough from the bowl and press it into the tartlet pans, making sure it is evenly distributed. Using a fork, prick the bottom of the tart to keep the base from puffing up as it bakes. Let it cool in the refrigerator for about 30 minutes. Bake the tartlets on a baking sheet at 180° C until the dough is golden (about 12 to 13 minutes). Carefully remove from the oven. Let cool completely before filling with cream.
Matcha Mascarpone
Place the milk and vanilla extract in a medium saucepan over medium-low heat.
In a separate bowl, mix the egg yolks, sugar and cornstarch until smooth.
When the milk starts to lightly boil, add a small amount to the egg yolk mixture and whisk vigorously so the eggs do not cook. Pour the egg mixture into the saucepan with the milk and continue heating the mixture until it is thick and glossy, making sure to whisk constantly.
When the mixture becomes thick and glossy (about 5 minutes), transfer it to a large bowl and cover with plastic wrap. Let the mixture cool before folding in the mascarpone.
Fold the Greenergy Culinary Matcha into the mascarpone cream, and then transfer to a piping bag with the tip of your choice to fill the tartlets.
Garnish each tartlet with a variety of fruit.