White chocolate and Matcha green tea tart
METHOD
The day before, make the cream:
Place the cream, sugar and blueberries in a pan and gently heat to 70C. Soak the gelatine leaves in cold water for 5 minutes. Squeeze the excess water and add to the cream. Blend well and strain through a sieve, then chill until set. Whip and divide into 4 small glasses.
Mix all the ingredients for the tart case quickly and roll on a floured surface. Butter and flour a tart tin, roll the pastry and lay inside. Blind bake at 180C for 20 minutes.
Place the cream in a pan with the tea powder, pinch of salt and gently heat for 5-6 minutes. Leave to infuse for 20 minutes.
Heat again to 60C and pour in a bowl with the white chocolate. Gently fold and fill the cold tart case. Refrigerate for 3-4 hours.
Serve with fresh figs, toasted almond flakes and chopped chocolate.
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Celebrate International Women’s Day ![]()
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At the Lincolnshire Showground EPIC Centre on Friday 7th March 2025, 9:30am-12:30pm![]()
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This annual event is dedicated to recognising the extraordinary accomplishments of women who have achieved something incredible from their Lincolnshire roots.![]()
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Hosted by chef and food campaigner Rachel Green, Celebrity Chef, speakers include Catherine Hobson - Author, "Take Away the Fear", Nicky Van Der Drift – CEO, International Bomber Command Centre, Nikki Cooke – CEO, LIVES and Sarah Hardy Holistic Therapies, Bingham. – talking about A Positive Life! method. ![]()
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Tickets: General Admission £22, LAS Member £20, Table of 10 £200. Ticket price includes a selection of pastries, fresh fruit and refreshments.
