I present you with pride my first pastry mignon. I say mignon because they're really microscopic… which means you can eat quite a lot’ with few regrets! I decided to try experimenting a paste sablée to matcha tea, Japanese green tea with extraordinary (PARE) antioxidant properties and cost (certainly) prohibitive. I covered these valuable tartlets with a thin layer of chocolate on the bottom, for impermeabilizzarle from the humidity of the filling, then I filled them with a very simple cream of ricotta and I garnished pastries with diced strawberries and Mint, Candied Ginger, cocoa curls and almond flakes with a drizzle of honey. If you want to impress guests when you offer the coffee you have to try them absolutely.
Ingredients for about 40 mignon pastries:
- 250 grams of flour 0
- 200 g of cold butter
- 100 grams of powdered sugar or granulated sugar extra fine
- 2 egg yolks
- a pinch of salt
- 7 grams of matcha tea
- butter and flour for stencils
- 100 grams of dark chocolate, chopped to fill the tartlets once cooked
for the cream cheese
- 300 grams of fresh ricotta
- 200 ml of cream to mount
- 150 grams powdered sugar
- a tablespoon of vanilla extract
- a few diced fresh strawberry or some wild strawberry
- Candied Ginger cut into small cubes as required
- cocoa powder or finely chopped as required
- almond flakes as required
- 2 tablespoons of honey
- a few leaves of fresh mint
Prepare the sablée in advance, Why must rest in the refrigerator for at least 2-3 hours. You can do it by hand or with the mixer (It would be better because with the Mixer not heats the butter): in any case, knead flour, Salt, sugar and butter so coarse, then add the eggs and continue to knead the dough with your fingertips until you have a compact mass. Wrap in plastic wrap and refrigerate for at least 2 or 3 hours, until the butter content in the dough has cooled.
Meanwhile, grease and flour all the molds and place them in the refrigerator.
For the cream cheese, Sift the ricotta twice, When it becomes smooth as silk combine the vanilla and mix with the sugar until you have a smooth paste, then add the whipped cream until stiff and keep everything in the refrigerator.
When the pasta sablée is cold, Preheat the oven to 180 degrees. Roll out to a thickness of about 3 mm sablée on the worktop well floured and derive some sheets with which to fill the tartlets. Prick bottom of pastry and bake for 10-12 minutes, up to staining. Churning out, allow to cool and remove from the molds.
While the shells of pasta bake, melt the chopped chocolate in a double boiler and, When the tartlets will be cold, spread a thin layer of chocolate on the bottom of each tartlet, in order to make them impervious to moisture resulting from ricotta.
With a piping bag and the nozzle you like fill the tartlets with ricotta cream, then garnish with chopped strawberries and Mint, with the Candied Ginger, chopped, with the cocoa powder and flakes of roasted almonds and a drizzle of honey.
Refrigerate and serve after being made to stand 10 minutes at room temperature.