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Matcha raw chocolate tart with red bean paste ｜ Tenu Kitchen's recipe transcription

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Tenu Kitchen

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Ingredients

Biscuits (for biscuits base fabric) : 70g
溶かしバター（ビスケット土台生地用） : 40g
ホワイトチョコレート : 200g
生クリーム : 100cc
抹茶パウダー : 大さじ1
粒あん : 150g
バター : 20g
抹茶パウダー（仕上げ用） : 適量

Time required

25minutes

Procedure

1) Make biscuit base dough 00:58
Put the biscuits in a storage bag and crush them with a rolling pin from the top of the bag.
Add melted butter and knead from the top of the bag to blend.
Place in a mold with a parchment paper and spread it on the bottom while leveling the surface.
Keep it in the refrigerator.
2) Make the dough 02:06
Cut white chocolate into a heat-resistant bowl to a suitable size.
Add fresh cream and heat in a 600w microwave for 1 minute.
Mix the whole with a rubber spatula to completely melt the white chocolate.
Add matcha powder and butter and mix well to dissolve the butter.
3) Put in a mold and cool in the refrigerator 03:46
Place the bean paste in the center of 1 and pour the dough from above to even out the surface.
Refrigerate for 2-3 hours to harden.
Remove the dough from the mold, place it on a plate and sprinkle with matcha powder.

Point

・ Mix the ingredients of the dough well.
・ By pressing the cookie dough into the bottom of the mold, it will not easily crumble when taken out of the mold.
・ If the white chocolate does not melt completely, heat it in the microwave for 10 seconds each.
・ The time required does not include the time to cool and harden in the refrigerator.