Matcha Fluffy Cheese Tart

Today I'm going to share with you all a Korean style dessert that I've been crazily obsessed with lately - Matcha Fluffy Cheese Tart!

🍰 Imagine a crispy golden outer layer, gently biting through it, the rich matcha and smooth cheese streaming out instantly, filling your mouth with flavor and happiness! 😏 Without further a do, let's get right to it!

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🍵 (Matcha Tart Shells) Recipe:

🔸 diced chilled butter 87g.

🔸Flour: 150g all-purpose flour, 82g powdered sugar, 17g matcha powder, 40g cornstarch, 1.4g salt, 12g almond flour, 48g whole egg.

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👩🏻‍🍳 (tart shell) Method:

1. In a food processor, add all the powders and chilled cubed butter and mix, whisk to a gravelly consistency.

2. Add the whole egg and whisk to form a ball.

3. Place the dough on the countertop and grind it down to mix the ingredients completely (mitten method)

4. Wrap the finished dough in plastic wrap to prevent the surface from drying out and refrigerate for at least 3 hours.

5. Roll out to a thickness of 1.5mm and shape as required.

6. Bake at 160 degrees for 15 minutes, spray with egg wash and bake for another 5 minutes.

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🍵 (Matcha Cheese Filling) Recipe:

🔸 cream cheese 160g, caster sugar A 40g, sour cream 80g.

🔸 egg yolks 30g, milk 25g, flour 20g, matcha powder 10g, butter 33g.

🔸 egg whites 60g, caster sugar B 30g

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👩🏻‍🍳 (Matcha Cheese Filling) Directions:

1. Put the egg whites and granulated sugar B into a bowl and whip until wet peaks form.

2. Put the softened cream cheese, sugar, sour cream, egg yolks and milk into a food processor and beat until smooth.

3. Melt the butter and matcha powder and whisk together in a food processor until smooth.

4. Add the sifted flour and stir well.

5. Finally, mix in the meringue in batches.

6. Squeeze the baked tart base into 22g Fu Tea Soufflé Batter, bake at 170C for 13 minutes, brush the top with egg yolk mixture and bake for another 3 minutes.

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