Green Tea and Mascarpone Tart

El invitado de invierno
Reviews(1)
Gabrielle H.: "This is a nice, cool treat. The green tea mousse …" Read More
Green Tea and Mascarpone Tart
16
340
25

Description

This Green Tea and Mascarpone Tart incorporates a light green tea flavor both into the crust as well as into cream filling for the tart. The crust is a thin layer of green tea flavored cake with a light spongy texture. This layer is covered with a thick layer of creamy mascarpone mousse that is then covered with a layer of decadent green tea mousse. A refreshing, cool treat, this Green Tea and Mascarpone Tart makes a lovely dessert on a warm spring or summer day.

Ingredients

  • 50 grams flour
  • 10 grams green tea (powdered)
  • 2 eggs (separated)
  • 60 grams sugar (divided)
  • 3 gelatin sheet
  • 4 egg yolks
  • 90 grams sugar
  • 60 grams water
  • 180 grams heavy cream
  • 250 grams mascarpone
  • 3 gelatin sheet
  • 100 grams milk
  • 10 grams green tea (powdered)
  • 1 eggs (separated)
  • 40 grams sugar (divided)
  • 100 milliliters heavy cream

Directions

  1. Preheat the oven to 170 degrees Celsius.
  2. Start by making the cake base. Line a 20 centimeter springform pan with aluminum foil. Grease and flour the foil.
  3. Sift together the flour and tea and set aside.
  4. Separately, cream together the egg yolks with 30 grams of sugar until creamy and lighter in color.
  5. In another bowl, whisk the egg whites until soft peaks. Then whisk in the remaining 30 grams of sugar tablespoon by tablespoon until stiff peaks form.
  6. Carefully fold the egg whites into the egg yolks until combined. Then do the same by folding in the flour mixture to the eggs.
  7. Pour the batter into the pan and bake 12 minutes. Remove from the oven, unmold, and cool on a baking rack.
  8. Then make the mascarpone mousse. Start by rehydrating the gelatin sheets in a bowl with cold water.
  9. Set up a double boiler and add the egg yolks, sugar, and water to the top pot. Constantly stir until the mixture thickens. Then mix in the rehydrated gelatin and let cool.
  10. Separately, whisk the cream into soft peaks.
  11. Beat the mascarpone cheese to break it up and then add in the mixture from the double boiler. Once combined, carefully fold in the whipped cream.
  12. Place the cake base in a high sided springform pan. Cover the top with a thick layer of mascarpone mousse and freeze while making the green tea mousse.
  13. Then make the green tea mousse. Start by rehydrating the gelatin sheets in a bowl of cold water.
  14. Add the milk and green tea to a pot and simmer on low heat, whisking together until hot.
  15. Separately, cream the egg yolk with 20 grams of sugar until creamy and lighter in color. Pour into the milk.
  16. Constantly stir the milk until the mixture starts to thicken. Drain the gelatin and stir it in too. Set aside to cool.
  17. In another bowl, whisk the cream into soft peaks and set aside.
  18. In a third bowl, whisk the egg white into soft peaks. Then whisk in the remaining 20 grams of sugar spoonful by spoonful until stiff peaks form.
  19. When everything is cooled down, carefully fold the whipped cream into the milk mixture. Then do the same with the egg whites.
  20. Remove the springform pan from the freezer and top it with a generous layer of green tea mousse smoothing out the top.
  21. Add the pan to the freezer again until everything sets. Remove, unmold, and serve.
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NutritionView more

340Calories
Sodium6%DV150mg
Fat32%DV21g
Protein31%DV16g
Carbs9%DV26g
Fiber0%DV0g

PER SERVING *

Calories340Calories from Fat190
% DAILY VALUE*
Total Fat21g32%
Saturated Fat11g55%
Trans Fat
Cholesterol210mg70%
Sodium150mg6%
Potassium115mg3%
Protein16g31%
Calories from Fat190
% DAILY VALUE*
Total Carbohydrate26g9%
Dietary Fiber0g0%
Sugars20g40%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.