Matcha is well known as the powder consisting of ground up green tea leaves that is used in Japanese tea ceremonies and the tea leaves that create it are mostly grown in Japan. It’s distinctive by its bright green colour, which it gets from being grown in the shade. As well as tea ceremonies, matcha is also used as flavouring in all sorts of desserts, such as pastries, biscuits, mousse and ice-cream. In this recipe, it is used to flavour a creamy panna cotta filling for a sweet tart.
There are many different elements to this dessert: a base made from gingernut biscuits and butter; creamy panna cotta filling flavoured with a duo of coconut ingredients – coconut milk and coconut yoghurt; and pistachio praline made from caramelised sugar and pistachios broken into shards decorating the top. It’s a unique dessert that will have people talking about it long after it is gone.
For another panna cotta tart, whip up this panna cotta tart with pink grapefruit jelly. Or, if you feel like making the traditional panna cotta, try out this white chocolate panna cotta with mocha sauce. For an extra hit of coconut flavour, try the passionfruit and coconut fudge slice.
Ingredients
Method
Place the biscuits and butter in a food processor and process until finely ground. Place a lightly greased 22cm straight-edged tart ring on a baking tray lined with non-stick baking paper. Press the crumb into the base and sides of the tin, using a straight-sided glass to press firmly. Refrigerate for 20 minutes, until firm.
Meanwhile, to make the panna cotta, place 2 tablespoons of warm water in a small bowl and sprinkle with the gelatine. Set aside for 5 minutes or until the gelatine is absorbed. Place the cream, coconut milk and sugar in a medium saucepan over medium heat and stir to dissolve the sugar. Bring to the boil, add matcha and gelatine mixture and whisk to combine. Remove from the heat and strain into a jug.
Add the yoghurt and stir to combine. Pour into the tart shell and refrigerate for 3 hours, or until set.
Meanwhile for the praline, combine sugar and water in a small saucepan over medium heat, stir to dissolve the sugar. Cook for 4–5 minutes, without stirring until the sugar is caramelised and golden. Add the pistachio and pour onto a tray lined with non-stick baking paper. Set aside to cool.
Break praline into shards. Serve tart topped with praline.
You can use a 22cm (3cm deep) fluted tart tin if you don’t have a straight-edged tart ring.
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