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A delightful Coconut Matcha Ganache Tart with layers of silky green tea coconut ganache, raspberries and toasted coconut in a homemade sweet pastry.
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Coconut Matcha Ganache Tart

A delightful Coconut Matcha Ganache Tart with layers of silky green tea coconut ganache, raspberries and toasted coconut in a homemade sweet pastry.
Course Dessert
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 10
Author i sugar coat it!

Ingredients

For the Pâte Sucrée:

  • 150 grams sugar
  • 227 grams butter soft, but cool
  • 4 grams salt
  • 1 Rodelle vanilla bean scraped
  • 50 grams egg 1
  • 60 millilitres milk
  • 437.5 grams pastry flour

For the Ganache:

  • 300 grams white chocolate 35% like Valrhona
  • 10 grams invert sugar
  • 125 grams coconut puree or full fat coconut milk
  • 7 grams matcha or half for a milder taste

For the compote:

  • 190 grams raspberries
  • 48 grams granulated sugar
  • 2 grams fresh lemon juice

For the toppings:

  • fresh organic raspberries
  • toasted coconut chips
  • matcha
  • assortment of micro greens, optional

Instructions

Make the Pâte Sucrée:

  • Cream butter then add sugar, salt and vanilla until light and fluffy.
  • Add egg until fully incorporated. Scrape down sides, if needed.
  • Sift together flour and add to butter mixture.
  • Add milk and blend until smooth.
  • Work dough on a floured table. Chill until needed - about 1-2 hours.
  • Roll out chilled dough to about ¼ inch. Use the tart ring to cut out the base and a pizza cutter to cut strips for the sides. Press evenly into tart rings and place on a baking sheet lined with a silicone mat.
  • Use a fork to punch holes in the bottom of the shell.
  • Place in the refrigerator to chill for an additional hour.
  • Preheat oven to 350ºF.
  • Bake until golden brown, about 15 - 20 minutes depending on your oven.
  • Remove from oven and brush with a thin layer of white chocolate and allow to cool. 

Make the ganache:

  • Melt the chocolate in a bowl over simmering water, or in a microwave. Set aside.
  • Add the invert sugar and puree (or coconut milk) to a small saucepan and bring to a boil over medium heat.
  • Remove from heat and add to melted chocolate, while stirring with a whisk until smooth.
  • Stir in the matcha until well combined.

Make the compote:

  • In a medium saucepan, combine raspberries, sugar and juice and bring to a boil over medium heat.
  • Reduce heat to low and allow the mixture to simmer, stirring frequently.
  • When the sugar is dissolved and the mixture has thickened (about 7 minutes), transfer to a bowl and allow to cool.

Notes

  1. If your edges are uneven, use a microplane to shave away and smooth the edges.
  2. The compote can be stored in an airtight container for up to a week in the fridge.