What?! This is my third post in week! That hasn’t happened in a while. And I have finally made some progress on all the recipes I’ve had stocked up. Which means I get to make new ones! That excites me. Got to brainstorm summer flavors. Cherries. Berries. Really want to get some passion fruit and do some cool stuff. Loaves. Cheesecake. Tarts maybe, who knows where I’ll be taken.
As you will recall, Tuesday I posted a recipe for Pistachio Rose Toffee <—–click for the recipe, which came about because of this tart. I had it on my agenda to make a purple crust using freeze-dried blueberries, but that wasn’t enough for me. I wanted to make more colors of crust. I had found some reasonably priced matcha powder and had been waiting on the perfect moment to use it. This was my moment. A lovely green crust.
I expressed Tuesday my concern for what flavors to pair with the tea. I ended up using a ricotta filling that I had made with a delicious blackberry tart <——–click for recipe. And the toffee got added for more depth of flavor and texture and color.
Gluten-Free Matcha Tart
- 1 cup tapioca flour
- 1 cup almond flour
- 1 tbsp matcha powder
- 2 tsp honey
- 1 egg
- 1/2 cup butter
- 1 1/2 cup ricotta
- 3 eggs
- 1/8 cup honey
- 1/8 cup maple
- 1/2 tsp vanilla
- 1 tbsp tapioca flour
Pistachio Rose Toffee
Let’s Make it Happen: Preheat oven to 350.
Process the crust ingredients in a food processor until a ball forms. Wrap and refrigerate for 30 minutes. Roll and pat into a tart pan (I used mini tart pans). Prick with a fork. Bake for 10 minutes. Cool.
For the filling, beat the ricotta cheese. Add the honey, maple and vanilla. Add the eggs in one at a time. Scrape down the sides in between each one. Add the flour. Once combined, pour carefully into your tart. Bake for 20 minutes or until golden and the edges are set but the middle be slightly jiggly.
Cool and refrigerate for several hours. Serve with toffee pieces.