So I’ve been doing a few throwbacks recently, and Canada has really been on my mind. I didn’t take enough photos of the place, but that’s because both my trips there I spent LIVING the moment, rather than photographing it. And, strange as it might be, this tart throws me back to my weekend in Toronto, which was filled with strange adventures, butter tarts, flaming Harry Potter inspired drinks, and french savoury crepes that tasted like ‘stone’ according to my friend.
Toronto is pretty well known for its amazing Chinatown and so Matcha green tea is definitely a big throwback to that. You can’t call yourself a green tea fiend until you’ve had this powdered green gold dust, blended with smooth creamy milk for an grassy but sweet hot drink or into a delicate dessert like mochi. So when my boyfriend suggested I put matcha into the frangipane tart that I had been planning, it was a bit of a Eureka moment! You could probably have seen the lightbulb flashing above my head, I got so excited.
The grassy flavour of the matcha blended with the almond of the frangipane surprisingly works, neither flavour is working too hard to get their flavour notes across, neither flavour is overpowering. They compliment each other with notes of flavour that the other doesn’t possess, so I was pretty surprised that there were so few recipes like this on the internet!
I figured this post was in order then, because I was in Toronto for Canadian Thanksgiving and American Thanksgiving and Christmas are coming up, which this dessert is perfect for! I made it a frangipane tart mostly because the Toronto butter tart doesn’t hold up so well in a large tart tin, as it needs to be barely set. If you use pre-made pastry, you’ll be able to whip this up in an hour!
For the sweet shortcrust pastry:
400g ready-made sweet pastry
225g plain flour
100g cold, unsalted butter, cubed
40g caster sugar
1 egg yolk
2-3 tbsp cold water
For the frangipane filling:
125g ground almonds
5-10g matcha powder (depending how concentrated your matcha is)
110g caster sugar
50g plain flour
For the chocolate drizzle:
25g dark chocolate
1 tsp coconut oil
Preheat your oven to gas mark 4/180°C/350°F.
If you are making the pastry from scratch:
Sift the sugar and flour together into a bowl. Either by hand or in a food processor, cut /pulse your cold butter into your dry ingredients until a mix that looks like breadcrumbs.
Add the egg yolk and mix in, then add the cold water a tablespoon at a time until the mix just comes together. It should be crumbly but sticky enough to make into a ball of dough. Do not knead or overwork the dough as it will make it too elastic and tough. Wrap your dough in clingfilm and chill for 30 minutes. Once chilled, roll out your dough to 3-5mm thick, and large enough to cover your tin.
Once pastry is made/ready to use from packet:
Roll the dough over your rolling pin and lower into your tart tin. Gently press into the sides with a small piece of spare dough and prick the base thoroughly with a fork. Add in some parchment and baking beans/rice/dry lentils (I use rice as it fills the case more evenly), and blind bake for 10 minutes until the sides are cooked. Remove the parchment and your baking beans and bake again until the pastry is golden on the bottom.
While the pastry cooks, make your frangipane filling by creaming together the butter and sugar. Add the ground almonds and matcha powder and mix. Add your eggs, making sure to add a third of the flour after each egg.
Spoon the frangipane into your pastry shell and smooth out. Bake for 20-30 minutes or until the filling is just set. Make an icing out by melting chocolate and coconut oil together and drizzle on top.
Cut into slices and enjoy!
This is a great tart for sharing, I guarantee your friends and family will love it. I think it’s a really easy but impressive dessert to bring to the table after a meal, and it’s not too heavy or overly sweet to have with tea or coffee as a little treat either. Go on, make it!
Until next time, keep baking!
Love Sian xxx
P.S. If you fancy going to Toronto and do cool things and eat good food and go to Harry Potter bars (I went just for that), check out the deals STA Travel are doing at the moment. I’m pretty tempted to go back just because its so cheap to!