INGREDIENTSGreen Tea Filling:4 egg yolks and 65g (1/2 C) caster sugarBitter Chocolate Pastry:175g (1 & 3/4 cup) AP flour50g (1/2 Cup) dark cocoa powder50g (1/2 Cup) icing sugar, sieved1 large pinch salt140g unsalted butter, cut into cubes3 egg yolks
For the green tea filling, in a bowl mix egg yolks and sugar together with a balloon whisk until it begins to thicken and pales. Add 2 tbsp flour and 2 tsp cornflour and 2 tsp matcha powder to the mixture and mix to combine. Heat 289ml (1 cup and 3 tbsp) full fat milk in a sauce pan until it begins to boil and then poor the hot milk over the egg mixture whisking while you do to combine. When it has fully combined pour back into a saucepan and place over a moderate heat. Heat the mix stirring all the time until it comes to the boil and thickens then pour into a bowl and cover with a layer of cling wrap. The cling wrap should cover the mix itself so that it can’t form a skin. Allow to chill for about 30 mins in the fridge When the mixture is cold I like to use a stick blender whizz up the mixture to make it really smooth and glossy, at this stage you can check the flavour too and add some more green tea if you like. When I make éclairs I also fold in some whipped cream to make the mix a little lighter. Spoon the mix into a piping bag and pipe into the pastry case. If you don’t have a piping bag just use a spoon. Top with raspberries and a sprinkle of black and white sesame seeds. For the bitter chocolate pastry, you can make this by hand but it's much easier in a machine. Sieve (sift) all the dry ingredients into the bowl of your mixer. I used my @magimix. Sprinkle the butter over the flower and then pulse the machine until the mix resembles breadcrumbs and no lumps of butter remain. Add the egg yolks then pulse again until the eggs are incorporated and a flour begins to look like dough and comes away from the edges of the mixer bowl. Try not to over mix, if you overwork the pastry it will become tough and unpalatable. Tip out the mix and bring it together. Wrap and chill for 30 minutes. Roll the pastry out between two sheets of parchment to stop it sticking and then line your chosen tin or mini tins. Bake at 170c until the sides of the tart set (blind bake with pie weights or beans). Remove the beans and cook again until the base is cooked.