By Christophe Vicente-Folch
2 tarts serving 8 people
Preparation time: 55 min
Cooking time: 25 to 30 min
1 piping bag of 12mm of diameter
For the matcha tea macaroon biscuit
- 6 units or 180g egg whites
- 60g caster sugar
- 65g icing sugar + 100g icing sugar
- 170g ground almonds
- 6g matcha tea
- 20g Prova vanilla sugar
For the vanilla crème brûlée
- 6 units i.e. 115g egg yolks
- 40g Prova vanilla sugar
- 30g caster sugar
- 500g whipping cream
- 3g vanilla extract or 1 vanilla pod
- 2 sheets of gelatine
Prepare the matcha tea macaroons. Whisk the egg whites into soft peaks then stiffen with the 60 g caster sugar + 65 g icing sugar to give a very firm texture. Using a soft plastic spatula, carefully stir in the icing sugar mixture, ground almonds and sifted tea, then add the vanilla sugar, still stirring gently with the soft, plastic spatula.
Spoon the macaroon paste into a piping bag (nozzle: 12 mm) and pipe in a spiral motion onto a
baking tray lined with greaseproof paper.
Make two circles measuring 20 cm approx. Bake for 25 to 30 min at 160 °C.
Prepare the vanilla crème brûlée. Use the same method as for crème anglaise (custard). Heat the milk in a pan.
At the same time, beat the egg yolks, sugar and vanilla sugar in a large bowl until white.
When the mixture is ready, add a little boiling milk, mix well then pour the mixture into the pan of milk.
Mix constantly with a spatula until the mixture reaches 85 °C (it will lightly coat the back of the
spatula). Remove from the heat.
Blend while still hot in the blender.
Squeeze excess water from the gelatine, which has been softened in cold water and stir into the custard. Leave to cool.
Pour into two pastry rings (diameter 18cm) lined with cling film (use around 250 to 300g per ring).
Prepare 500 g raspberries, 50g redcurrants, 30g red fruits, 15g icing sugar and 1 apple.
Once the cream has set, place the disc of jellied crème brûlée in the middle of the macaroon biscuit.
Garnish with the raspberries and red fruits. Dust with icing sugar before serving.