Serves 10
–
100g chilled butter, chopped
200g plain flour, plus extra for dusting
2g matcha powder
1 tbsp sugar
20ml cold water
2 egg yolks, 1 egg white
400ml double cream, plus 200ml, whipped, for decoration
200g dark chocolate
sour cherries and juice, for decoration
a 20cm round tart tin
To make pastry, place the butter, flour and matcha in a bowl, and rub the butter into the dry ingredients, until you have a breadcrumb-like consistency. Add the egg white and 1 tbsp cold water, then mix together until you have a dough. Knead the dough with one hand to bring together. Wrap the pastry ball with cling film and chill for 1hr.
Preheat the oven 200 C and grease the tart tin and line just the bottom. On a surface dusted with flour, roll out the pastry to fit the tart tin, and trim where necessary.
Cover the tart case with baking paper and fill with baking beans, then bake for 10 mins. Remove the beans and baking paper and bake for 5 mins.
Place the cream in a large saucepan and bring to the boil. Pour the cream over the broken chocolate in a jug, then whisk together until smooth, before whisking the egg yolks in. Pour the mixture into the pastry case and bake for 20 mins. Allow to cool completely in the tin, then chill for 1hr or until serving. Remove the tart from the tin and leave at room temperature for 30 mins. Cut into 10 pieces. Top each piece with a spoonful of whipped cream and sour cherries. Serve.