Raspberry and matcha tartlets
Makes: 6 tartlets
Prep time: 15 minsTotal time: 
Recipe photograph by Ant Duncan
Raspberry and matcha tartlets
Rustle up these dainty tarts in no time at all, then pop in the fridge until ready to serve. Matcha gives the creamy mascarpone filling a lovely pale green hue
Makes: 6 tartlets
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
232Kcal
Fat
15gr
Saturates
10gr
Carbs
22gr
Sugars
12gr
Fibre
1gr
Protein
4gr
Salt
0.1gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1½ tsp Perfect Ted matcha, plus extra to serve
- 100g mascarpone
- 100g thick Greek yogurt
- 25g icing sugar, sifted
- ½ tsp vanilla extract
- 1 138g pack of 6 Taste the Difference all butter sweet pastry tartlets
- 1 x 150g punnet raspberries
Step by step
- Sift the matcha into a small bowl and whisk in 25ml hot (not boiling) water, until frothy. Set aside for a few minutes to cool.
- Put the mascarpone, yogurt, sugar and vanilla in a mixing bowl. Beat with a balloon whisk until smooth, then pour in the cooled matcha and whisk again until an even green colour.
- Arrange the tartlet cases on a baking tray, then divide the matcha filling among them, smoothing the tops with the back of a teaspoon. Chill for 1 hour (or up to 4 hours ahead), then arrange on a serving board or individual plates. Use a small sieve to dust the tartlets with extra matcha and top with the raspberries.
