Matcha, Blackcurrant & Coconut Mini Tarts
I’m sharing these little tarts just in time for Easter: their fresh green hue makes them look like tiny spring nests, and the vibrant contrast of matcha, blackcurrant, and coconut is as delightful as it is eye-catching. They began as a spontaneous idea—matcha powder in hand, memories of childhood blackcurrant syrup, and a chance gift of coconut purée—reminding me that the best recipes often evolve in unexpected ways.
Ingredients
Blackcurrant Fruit Insert
- 100 g blackcurrant purée
- 20 g granulated sugar
- 1 sheet gelatin
Matcha Sponge Rings
- 2 egg yolks
- 20 g granulated sugar I
- 30 g blanched finely ground almonds
- 35 g all-purpose flour
- 2 egg whites
- 25 g granulated sugar II
- 1 tsp matcha powder
Coconut Mousse
- 96 g coconut purée or full-fat coconut milk
- 2 egg yolks
- 2 sheets gelatin
- 98 g white couverture chocolate chopped
- 10 g granulated sugar
- 150 g heavy cream
Shortbread Rings Yann Brys Style
- 100 g unsalted butter
- 55 g granulated sugar
- 1 egg yolk
- 125 g all-purpose flour
- 1 tsp vanilla powder
- Zest of ½ lemon and ½ orange
Moss-Green Mirror Glaze
- 150 g glucose syrup
- 150 g granulated sugar
- 75 g water portion I
- 10 g powdered gelatin
- 60 g water portion II
- 150 g white couverture chocolate chopped
- 100 g sweetened condensed milk
- Moss-green gel food coloring
Instructions
Blackcurrant Fruit Insert
- Soak the gelatin sheet in cold water until soft.
- In a small saucepan, heat the blackcurrant purée with sugar until just simmering.
- Squeeze out the gelatin, stir into the hot purée until fully dissolved.
- Pour into the small ring cavities of your mold; freeze solid.
Matcha Sponge Rings
- Preheat the oven to 170 °C (thick ovens or fan).
- Whisk together ground almonds, sugar (I), and yolks until thick and pale.
- Dissolve matcha powder in a tablespoon of hot water; blend into the yolk mixture at low speed.
- In a clean bowl, beat egg whites and sugar (II) to stiff peaks.
- Fold a little meringue into the yolk mixture, then gently fold in the remaining meringue along with sifted flour.
- Spread the batter thinly (about 5 mm) on a parchment-lined sheet or silicone mat.
- Bake for 15 minutes; allow to cool completely.
- Use the smaller side of your ring cutter to punch out matcha sponge rings that fit inside your tart molds.
Coconut Mousse
- Warm the coconut purée in a saucepan.
- In a bowl, whisk the yolks with sugar. Soak gelatin in cold water.
- Pour hot coconut purée over the yolk mixture, return to the saucepan, and heat—stirring constantly—until the mixture reaches about 83 °C.
- Remove from heat; stir in the drained gelatin until dissolved.
- Pour the hot custard over the chopped white chocolate; let sit 1 minute, then stir until smooth.
- Cool, stirring occasionally, to about 30 °C.
- Whip the cream to soft peaks and fold gently into the custard.
Shortbread Rings
- Cream butter and sugar together, then mix in the egg yolk, vanilla powder, and citrus zests.
- Stir in the flour until a homogeneous dough forms.
- Chill the dough for at least 1 hour.
- Roll between parchment to about 3 mm thickness; cut rings with the larger side of your cutter.
- Bake on a lined tray at 170 °C until golden (about 12–15 minutes). Cool completely.
Mirror Glaze
- Bloom gelatin in the portion II water.
- In a saucepan, combine glucose syrup, sugar, and portion I water; heat to 103 °C.
- Off heat, stir in sweetened condensed milk and the bloomed gelatin.
- Place chopped white chocolate in a tall bowl; pour the hot mixture over it. Add moss-green gel coloring.
- Emulsify with an immersion blender—keep the blade submerged to avoid air.
- Cover the glaze’s surface with cling film; refrigerate overnight.
Assembly
- Remove the frozen blackcurrant inserts from the mold.
- Pipe or spoon coconut mousse into the larger ring cavities up to midway.
- Gently press one blackcurrant insert into each, then pipe more mousse to fill to the top.
- Place a matcha sponge ring on each and freeze the tarts solid (preferably overnight).
Glazing & Finishing
- On service day, warm the mirror glaze to about 35 °C.
- Unmold the frozen tarts and place them on a wire rack set over a tray.
- Pour the glaze evenly over each tart, then let excess drip off.
- Wipe the bottom edge clean, transfer to shortbread rings, and allow to thaw briefly in the fridge.
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.