I have several posts lining up...and I will kick start with this matcha green tea cheesecake tart.
Age is really catching up, I can't recall how I stumbled upon this green tea cheesecake tart recipe here. I was sold after going through the list of ingredients. I have all the items on hand! No special trip to the baking supply store is required. Best of all, according to the site, the recipe is shared by Chef Tomoko Higashiguchi of Patisserie Glace. I have not been to this cafe, but I believe it will be something really delicious.
I didn't follow the recipe to the T though. Instead, I made the tart crust using another recipe from a cookbook. Comparing the two, they are almost identical, except that there is ground almond for the recipe from the cookbook. I have been making tart crust with ground almond and I do think the presence of ground almond does make a difference to the taste.
As for the cream cheese filling, all went well until the last step when the matcha powder is added. According to the recipe, I am suppose to stir in the matcha powder and create a marbling effect. However, I had problem blending the matcha powder to the mixture. I couldn't create any marbling effect after lots of stirring and mixing. Despite the amount of stirring, the matcha powder still didn't dissolve completely! See the speckles of green tea all over?!
site. I knew the effect wouldn't be great, so I didn't put in my best effort and didn't do it wholeheartedly. This is the best I could manage and from a distant, it didn't look too ugly ;)
Is it really worth the effort to put this together? I'll have to say yes, especially when my family members love it!
I am submitting this post to Aspiring Bakers #30: it's Tea time! (April 2013) hosted by Food Playground.
Matcha Cheesecake Tart
(makes an 18cm tart)
for the tart crust:
(Note: the ingredient makes 2 tart crust dough, you may freeze the second dough up to 2 weeks for later use).
150g unsalted butter, cut into small cubes, softened at room temperature
80g caster sugar
1 egg, lightly beaten (about 55g without shell, use room temperature egg)
250g cake ﬂour
60g ground almond (almond powder)
for the filling:
1 teaspoon gelatine powder
100g cream cheese, leave to soften at room temperature
40g caster sugar
40g plain yogurt
2 teaspoon lemon juice
200g whipping cream (I used non dairy whipping cream)
2 teaspoons matcha/green tea powder
to make the tart crust:
- Lightly grease an 18cm tart pan (with removable base) with butter, set aside.
- Toast almond powder at 100 degC for 10 mins. Stirring in between. Let cool.
- Beat sugar and butter with a ballon whisk until the mixture turns pale. Add the egg gradually (a tablespoon at a time), mix well after each addition. Add the ground almond and fold with a spatula. Sieve over the ﬂour. Mix with spatula and gather the mixture with hand to form a soft dough.
- Weigh and divide the dough into 2 egual portion. Flatten the dough to form a round disc. Place each dough into separate ziplock or plastic bags. Leave one of the doughs to chill for about 1 hour. Store the other dough in the freezer compartment for later use for other types of tarts. (Note: Alternatively, you may divide the crust ingredients into half and make only 1 portion).
- Remove dough from fridge and roll out the dough in between 2 sheets of baking paper (I used two plastic sheets cut-out from clear plastic bags) to about 23cm in diameter. Remove one side of the baking paper/plastic sheet. Gently lift up the other sheet of baking paper/plastic (with the pastry dough still on it) and flip the dough over the prepared tart pan. Remove the baking paper/plastic sheet. (Don't worry if some parts of the dough broke off. It can be moulded easily back into the tart pan.) Mould the dough into the tart pan, smoothing the edges and the rim carefully.
- Prick the dough surface with a fork (this helps to prevent the pastry from puffing up when baking). Cover and chill the moulded tart crust in the fridge for 20mins (this helps to prevent the pastry from shrinking too much after baking.)
- Line a sheet of parchment paper over the tart base. Place baking beads/weights on the parchment paper (I used green beans as baking weights), enough to cover the tart base.
- Bake in pre-heated oven at 180 degC for 20 mins. Remove the baking beads and parchment paper. Put it back into the oven and continue to bake for another 15~20mins until the crust is golden browned. Let cool completely. Leave the crust inside the tart pan, do not unmould.
- Dissolve the gelatine in water and set aside for 10min.
- Combine the sugar and yogurt in a pot over medium heat to dissolve the sugar. Stir in the gelatine solution until it’s dissolved. Remove from heat.
- With a balloon whisk, whisk cream cheese until smooth. Gradually add in the yoghurt-gelatin solution and mix to combine. Add in the lemon juice, mix to combine.
- With an electric whisk, whisk the non-dairy whipping cream until soft peaks form. With a spatula, fold in 1/3 of the whipping cream to the cream cheese mixture. Fold in the remaining whipping cream to the cream cheese mixture.
- Add in the matcha powder and mix until blended.
- Pour the mixture into the tart pan until it is full. Pour the remaining mixture into a piping bag and pipe a ﬂoral motif on the cake.
- Chill the tart for at least 2 hours until it is ﬁrm. Unmould before serving.
Very special and beautiful tart! I hope you can submit this to AB to support yah. :)
can't take my eyes off it, make me eager to taste it =P
It is worth every effort! I love the green colour and the design you piped. Very pretty tart I must say, in fact the green specks are kind of nice to look at :)
wow wow it looks sooooooo goooooood and delicious :-)
This looks amazing HHB~! i think you did a great job with the piping =D
I've been in a cheesecake mood recently so love this recipe because I'm also a big fan of Green tea ^^ thanks for sharing the recipe!!
actually your baking friend is the one who is receiving loads of gifts from you ! as for lunch, the baking friend also received many free lunches from you....
It looks beautiful and good to me.
This looks really interesting, that's for the inspiration, can't wait to give this a go myself!
wow this looks absolutely amazing! don't be too modest haha the floral pattern is beautiful
Hi HHB, the tart looks very good to me, the pattern is nice!
Pretty tart! :)
I've never tasted Matcha tea flavor yet, but I'm much intrigued...Loved the shot of the slice of cheesecake...perfect!
I'm a huge fan of your blog and read it very often and gaze and gaze at your pics :-) Keep blogging!
Yum! I love Matcha and your tart crust looks so crunchy and yummy! :)
I love Matcha.This is something new for me by incorporate Matcha in tart's filling. Nice!
Hi SSB, thanks for inviting will certainly certainly participate in this month's AB!
Wooow, the cake is really perfect! I love ur blog! :D
I must admit a green cheesecake is something different! :) love the piping on top, very clever!
This looks beautiful, can't imagine what the taste it like but it sounds very refreshing!!
Nice, clean and sleek cut of the cake. Yum yum.
What a beautiful cheesecake!
Do you think I could use leaf gelatin rather than powder? I've never seen gelatin powder for sale here.
Hi Snugglor, you may use gelatin leaf...however I am not able to advice on the exact amount of gelatin leaf to use.
Very nicely done! A master piece that make me hungry early in the morning!
Hi Happy Homebaker,
I am one of your silent readers and I really like your blog and recipes. I tried out this recipe and to create the marbling effect, I used about 2/3 of the cream cheese filling and mixed it with green tea powder. I filled the tart with the green tea mixture first and topped it up with the 1/3 uncoloured filling to create the marbling.
That's my quick way to get some swirls! Hope this method helps in some way :)
Hi sminty, thank you for sharing your experience and your tip is certainly helpful, will try it the next time! thanks!
Hihi...can i just check that you are actually baking all this using yr BOSCH HBN 331E2 J oven?
Hi, I started using the Bosch oven only 2 years ago, previously I used a small 20 litre Tefal table top oven.
hi, what did you use to pipe the design?
As in... Is it the green tea cheesecake filling? piped after or before baking the tart?
It is as stated in the instructions above, the filling doesn't require baking.
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