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yield one 9-inch tart or 14 x 4-1/2 rectangular tart
1. If you are making the tart ahead of time, Dust the tart with confectioners’ sugar right before you serve.
2. Tart best serve the same day. You can make ahead for up to 2 days, refrigerate each component separately and assemble when you are ready to serve
Pâte Sucrée
INGREDIENTS
1 large egg, room temperature
1 large egg yolk, room temperature
1/2 teaspoon pure vanilla extract
2 cups (10 ouches) all-purpose flour
16 tablespoons (8 ounces/2 sticks) unsalted butter, cut into 1/2-inch cubes, frozen
1/4 cup (1-3/4 ounces) granulated sugar
1/2 teaspoon fine sea salt
2 ounces white chocolate, finely chopped
Matcha Pastry Cream
INGREDIENTS
4 large egg yolks
1/2 cup (3-1/2 ounces) granulated sugar
1/4 cup (1 ounces) cornstarch
2 teaspoons matcha powder
Pinch of fine sea salt
2 cups whole milk
1/2 teaspoon pure vanilla extract
3 tablespoons (1-1/2 ounces) unsalted butter, cold, cut into 3 pieces
Assembly
INGREDIENTS
Pre-baked tart shell
Matcha Pastry Cream
2 pint fresh raspberries
1 tablespoon confectioners’ sugar (optional)
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