Almond-matcha tartlets with caramelized pear and pomegranate-orange sauce (fusion, variant 73c3dcad) - photo 1
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Almond-matcha tartlets with caramelized pear and pomegranate-orange sauce (fusion, variant 73c3dcad)

Desserts Fusion cuisine Cakes and Bakes 90 min Medium 10 wyświetleń ~50.95 PLN - (0)
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Description

A seasonal fusion dessert that combines the notes of Japanese matcha with the tradition of European shortcrust pastry and the sweet-sour aromas of pomegranate and orange. The small tartlets have almond-crunchy bases, a delicate ricotta-mascarpone cream with a hint of matcha in a subtle green hue, and caramelized pear as a warm autumn-winter accent. The pomegranate-orange sauce gives the dessert a vibrant red color and acidity that balances the sweetness. The dessert is visually striking (the contrast of the green cream, golden pastry, and red sauce) and works well as an elegant finale to a dinner or for seasonal parties. The fusion character lies in the combination of Japanese matcha powder with European-Mediterranean ingredients — almond and mascarpone.

Ingredients Used

Ingredients (18)

Servings:
4
  • Almond flour 120 g
  • Wheat flour 160 g
  • Butter 120 g
  • Powdered sugar 80 g
  • Egg 1 szt.
  • Matcha (powder) 10 g
  • Ricotta 200 g
  • Mascarpone 100 g
  • 30% cream 50 ml
  • Brown sugar 50 g
  • Pear 1.7 szt.
  • Pomegranate seeds 120 g
  • Fresh orange juice 80 ml
  • Lemon juice 10 ml
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Pistachios (chopped, for decoration) 30 g
  • Honey (liquid, for drizzling) 30 g
  • Toasted sesame seeds 20 g
💰 Szacowany koszt dania: ~50.95 PLN (12.74 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Almond Shortcrust Pastry

1

Prepare a work surface/large bowl and sift the wheat flour into the bowl. Add the almond flour, powdered sugar (50 g from the specified amount), a pinch of salt, and mix evenly with a wooden spoon.

Ingredients: Wheat flour, Almond flour, Powdered sugar, Salt
Use a large bowl to combine the dry ingredients or work on a countertop. Sifting the wheat flour removes lumps and aerates the dough.
2

Cut the chilled butter into small cubes (about 1 cm). Add to the dry ingredients and quickly, using your fingers or a pastry cutter, rub the butter into the flour until the mixture resembles coarse breadcrumbs (small lumps of butter the size of peas).

Ingredients: Butter, Wheat flour, Almond flour
Use a grater for the dough or a blender with short, pulsing motions, if you have one. Work quickly so the butter doesn't have time to soften. A common mistake: overheating the butter too much — the dough will lose its flakiness.
3

Mix the beaten egg (60 g) and 10 g of cold water, pour into a bowl, and gently knead the dough – first with a wooden spoon, and when it starts to come together, knead by hand into a smooth ball. The dough should hold together but not be wet or sticky. If it is too dry, add 5 g of water at a time.

Ingredients: Egg
Use a wooden spoon for initial mixing; if you don't have a mixer, knead by hand for 1-2 minutes. Don't knead too long, as the dough will become tough.
4

Flatten the ball of dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes in the refrigerator (ideally 60 minutes). Chilled dough will be easier to roll out and will not shrink during baking.

The best results are achieved when the dough is well chilled. If you forgot about the time, place it in the freezer for 15 minutes, but not longer so it doesn't harden too much.
5

Preheat the oven to 180°C (top-bottom). After cooling, roll out the dough to a thickness of about 3-4 mm on a lightly floured countertop. Cut out circles that fit the tartlet molds (diameter about 10-12 cm per tartlet). Place the circles into the molds, pressing them firmly against the sides and trimming the excess with a knife. Prick the bottom with a fork.

Ingredients: Wheat flour, Almond flour, Butter, Egg
Use tartlet molds with a diameter of 10-12 cm or one 20 cm springform pan. Pricking prevents air bubbles. If it sticks, chill the molds for 10 minutes.
6

Line the bottoms with parchment paper and fill with weights (dried beans, peas, or ceramic balls). Bake at 180°C for 12-15 minutes until the edges are light golden. Remove the weights and paper, bake for an additional 4-6 minutes until the bottoms are golden and dry to the touch.

Use ceramic baking balls or dry beans. Carefully remove the weight — the paper will be hot. The dough is ready when the edges can be easily touched with a finger (don't burn yourself) and have a golden color.

Matcha ricotta-mascarpone cream

7

In a bowl, place mascarpone (100 g) and ricotta (200 g). Using a hand mixer on low speed, combine the cheeses until smooth (about 1-2 minutes). In a separate bowl, whip the 30% cream (50 ml) with 30 g of powdered sugar until soft but stable peaks form (the cream should slightly fold from the whisk).

Ingredients: Mascarpone, Ricotta, 30% cream, Powdered sugar
Use chilled bowls and whisks, it will make whipping the cream easier. If you don't have a mixer, combine the cheeses with a wooden spoon, and whip the cream by hand with a whisk (it will take more time).
8

Scoop 10 g of matcha into a small bowl and sift it to remove any lumps. Add 1 teaspoon (about 10 g) of cold water and mix with a spoon until it forms a smooth paste. Gently fold the matcha paste into the cheese mixture, then gently fold in the whipped cream using the folding technique (fold from the bottom up with a spoon) until the cream is uniform and fluffy.

Ingredients: Matcha (powder), Mascarpone, Ricotta, 30% cream
Sift to remove any clumps of matcha. Folding in the cream will keep the lightness of the cream — do not mix vigorously.

Pomegranate-Orange Sauce

9

In a saucepan, combine 120 g of pomegranate seeds (about half reserved for decoration) with 80 ml of orange juice and 20 g of brown sugar. Bring to a boil, then reduce the heat and simmer for 6-8 minutes until the sauce thickens slightly. Set aside 2-3 tablespoons of seeds for decoration. Strain the rest through a sieve to obtain a smooth, glossy glaze. If the sauce is too sour, add 5-10 g of brown sugar to taste.

Ingredients: Pomegranate seeds, Fresh orange juice, Brown sugar
Use a small saucepan with a thick bottom to reduce the sauce evenly. Do not cook for too long, as it will lose its fresh aroma. If you want to keep the seeds, skip the straining — you will get a textured sauce.

Caramelized pear

10

Heat a non-stick skillet (24-26 cm in diameter) over medium heat. Add 20 g of butter and wait for it to melt (about 30 seconds). Place the pear quarters (300 g) in the skillet, sprinkle with 20 g of brown sugar, and drizzle with 10 g of lemon juice. Cook for 4-6 minutes on one side until a golden caramel forms, then flip and cook for another 3-4 minutes until the pear softens but does not fall apart. Finally, increase the heat for 30 seconds to deepen the caramel's color.

Ingredients: Pear, Butter, Brown sugar, Lemon juice
Use a non-stick pan and a silicone spatula. Control the temperature: too high will burn the sugar; too low will not develop the caramel. The pear should be soft but firm in the middle.

Assembly and decoration

11

Cool the baked tartlet bases to a slightly warm temperature (about 10-15 minutes). Fill each base with ricotta-matcha cream (about 60-70 g of cream per tartlet). On the cream, place 2-3 pieces of caramelized pear, drizzle with 1-2 tablespoons (15-25 g) of pomegranate-orange sauce, and decorate with reserved pomegranate seeds. Optionally, sprinkle with chopped pistachios and toasted sesame, and finally lightly drizzle with honey (if using).

Ingredients: Pomegranate seeds, Pear, Ricotta, Matcha (powder), Pistachios (chopped, for decoration), Toasted sesame seeds, Honey (liquid, for drizzling)
Use a long-handled spoon or a piping bag with a large tip to fill the bases precisely. Additionally, you can add pistachios or sesame for enhanced flavor/texture (optional ingredients).

Serving

12

Serve the tartlets slightly warm or at room temperature. If you want, place the tartlets in an oven preheated to 140°C for 10 minutes to slightly warm the cream before serving (do not bake for too long to avoid melting the cream).

Use wide plates to elegantly spread the sauce before placing the tartlet. Best portions: 1 tartlet per person as a dessert after lunch.

Fun Fact

💡

Matcha has its roots in Japanese tea ceremonies and has been used for centuries as part of the ritual. The combination of matcha with almond and pomegranate is a modern fusion of flavors: the green powder visually contrasts with the red of the pomegranate, creating a strong contrast.

Best for

elegancka kolacja święta zimowe przyjęcie degustacyjne prezent kulinarny

Tips

🍽️ Serving

Serve on a dark, matte plate to highlight the color contrast (green cream vs. red sauce). Add a teaspoon of vanilla ice cream on the side for an extra contrast of temperature and textures. Garnish with fresh mint leaves just before serving.

🥡 Storage

Store the finished tartlets in the refrigerator for up to 48 hours in an airtight container (the cream may release moisture into the crumb crust). Keep the sauce and caramelized pear in separate containers. The cream can be prepared up to 24 hours in advance; gently mix before serving. Do not freeze the finished tartlets (the crumb crust loses its structure).

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