From: TABLE MANNERS
Recipe courtesy: Private Chef Stephane Lemagnen, zencancook.com
- ½ cup sugar
- 3 tablespoons cornstarch
- 5 eggs
- ½ cup heavy cream
- ½ cup whole milk
- 1 tablespoon green tea powder (matcha)
- 1 tablespoon butter
- a few drops green food coloring (optional)
- 1/3 cup seedless raspberry jam
- 2 cups drained lychees, cut in half
- 1 cup fresh raspberries
- ¼ cup chiffonade of fresh mint leaves
- Coconut Sable Crust (see recipe below)
- In a medium bowl, whisk together sugar and cornstarch, then whisk in the eggs until well combined.
- In a small saucepan, combine the cream and the milk and bring to a boil. Whisk in green tea powder and remove from heat. Add half of cream mixture to eggs while whisking constantly. Whisk mixture back into remaining cream and place over medium heat, stirring constantly until mixture reaches a pudding-like consistency (if mixture gets lumpy, blend for 30 seconds).
- Remove from heat, stir in butter, strain through fine mesh sieve and cool over ice bath. Whisk in a few drops of green food coloring (if using).
- With small offset spatula, line the bottom of the coconut sable crust with an even layer of raspberry jam.
- Fill the shell with the cool green tea cream and spread evenly.
- Garnish with lychees, fresh raspberries and mint. Keep in the refrigerator until ready to serve.
Coconut Sable Crust
- 1½ cups all-purpose flour
- 2 tablespoons heavy cream
- 1 large egg yolk
- 4 ounces butter
- 1 pinch of salt
- 1 tablespoon sugar
- 1¾ cup sweetened coconut flakes
- Preheat oven to 400º F. Butter an 8-inch tart pan and set aside.
- Whisk the cream and egg yolk together in a small bowl.
- In a mixer fitted with the dough attachment, combine the flour, sugar, salt and butter and mix on medium speed until the mixture looks like coarse meal. Add the coconut flakes, and mix until just combined. Add the cream and yolk and mix until the dough comes together. Wrap the dough and chill for one hour.
- When ready to proceed, place the dough on a lightly floured surface and roll it out into a ¼-inch circle. Roll and wrap the dough around the rolling pin to pick it up and unroll over the tart pan. Gently fit the dough into the pan and cut-out the excess. Prick the bottom with a fork and blind bake with parchment paper and pastry weights for 12 minutes.
- Remove the parchment paper and pastry weights and bake another 12 minutes, until the crust is an even light golden brown. Set aside on a rack to cool completely.