As many of you know, I am a huge fan of mixing matcha, white chocolate and strawberries! Ever since I got my little tartlet molds, I have been thinking of a way to turn matcha tiramisu into tartlets and I finally figured it out! Not only do the matcha powder and strawberries offer a nice contrast in colours, but they also complement each other in flavour!
Ingredients:
Chiffon cake batter:
4 medium eggs
2/3 cups cake flour
6 tbsp caster sugar
3 tbsp milk
3 tbsp vegetable oil
1 tbsp matcha powder
White chocolate whipped cream filling:
1 cup whipping cream
1 cup white chocolate
1 cup mascarpone cheese
5-10 strawberries
Extra matcha powder
(Whipping cream for topping)
Pre-heat the oven to 325 °F.
Separate eggs and beat egg whites, adding 3 tbsp sugar step-wise. In another bowl, mix the yolks with the remaining 3 tbsp of sugar until creamy, then slowyl add sifted flour and oil. Dissolve the matcha powder in milk (it might help to heat the milk a little bit) and add the dissolved matcha to to the egg yolk mixture.
Slowly fold the egg whites into the egg yolk mixture using a spatula, then pour it into a 10' x 15' pan (cookie sheet) lined with parchment paper. Drop the pan onto the counter to remove air bubbles, then bake for 15 minutes at 325°F. The chiffon cake should solidify and slightly bounce back when touched, but it should not get too brown.
Let cool for a couple of minutes, then use small mousse cake molds to cut even circles for the tartlets. Let the circles cool. If you want the cake layers to be extra moist, you can heat up some water and add a teaspoon of matcha powder, then brush the cake circles with the matcha mix. The cake needs to be completely cooled before assembly!
Melt the white chocolate with 1/4 cup of whipping cream using a water bath or the microwave. Let the chocolate cool down a bit (without it getting too stiff), then start beating it into the mascarpone cheese. This step is a little tricky as you don't want the chocolate to harden too much, but you also don't want it to be too hot as it would melt the mascarpone cheese. Next, beat the remaining whipping cream to stiff peaks and carefully fold it into the mascarpone cheese mixture.
Wash fresh strawberries and slice them into thin slices. If you want extra strawberry taste in your tartlets, keep a couple of whole strawberries that can be placed in the middle of the white chocolate/mascarpone mixture.
Now we are ready to assemble our tartlets. In a small mousse cake mold, start by adding a cake circle. Next, you want to surround the inside of the cake mold with strawberry slices. Optionally, you can also place a whole strawberry (minus the green parts!) in the middle. Next, add the white chocolate/mascarpone mixture and try not to add too many air bubbles while doing so. Lastly, add the second cake layer and gently press down onto the layers using the cake mold lid. Don't press too hard though, as you might damage the strawberries!
Chill in the fridge for several hours.
The tartlets are now ready to be removed from the molds. If you wish, you can now decorate the tartlets further, using whipping cream, sifted matcha powder or whole strawberries. Really, it is up to you, so let your creativity run wild!
I hope you enjoy these little tartlets as much as I did! Enjoy! :)
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