The green tea tart with lychee is perfect for the winter.
With the green tea tart there is plenty color in winter. Since no seasonal products have been processed, you can make it perfectly even during winter and the nice color can make forgotten for a moment the gray in front of the window.
For the covering you also have the opportunity to take something else. But I am want still somewhat exotic and have the tart topped with canned lychees. It’s quick and easy.
When shooting something funny happened, my Pacman tart trying to eat the Christmas balls. 🙂
Green tea tart with lychee - some exotic in winter
For the Dough:
- 50 g brown Sugar
- 100 g Flour
- 1 Pinch Salt
- 75 g Butter - room temperature
For the Filling:
- 30 g Sugar
- 200 ml Cream
- 1 ½ Tsp. Green Tea Powder
- 50 g Cream cheese
- 2 sheets Gelatine
For the Garnish:
- Lychees - canned
Knead all ingredients to a smooth dough. Wrap in foil and put at least 30 minutes in the fridge.
Knead the shortcrust pastry again by hand. Press the dough into a greased, floured springform pan (18 cm Ø). Press the edge about 3 cm high. Prick the bottom with a fork several times and bake in a preheated oven at 200°C for about 10 minutes. Remove and let cool on a wire rack.
Soak the gelatine in cold water.
Boil sugar and 100 ml cream. Stir in the green tea powder. Press out the water from the Gelatine and put inside the tea-cream. Stir and dissolve it. Allow everything to cool.
Mix the cream cheese creamy and beat the left over cream until stiff.
Stir cooled green tea cream into the cream cheese. Fold the whipped cream carefully under. Elapse green tea cream on the cooled shortbread and provide at least 2 hours cold.
Carefully loosen tart from the mold, put on a plate and cover with lychees.