Step-by-Step Guide to Make Bobby Flay Matcha Chocolate Amandine Tart

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, matcha chocolate amandine tart. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Matcha Chocolate Amandine Tart is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Matcha Chocolate Amandine Tart is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have matcha chocolate amandine tart using 15 ingredients and 21 steps. Here is how you cook that.

The ingredients needed to make Matcha Chocolate Amandine Tart:

1. Take For the chocolate cookie crust
2. Make ready 60 grams Unsalted butter or butter
3. Get 50 grams Powdered sugar or castor sugar
4. Get 1 Egg yolk
5. Take 30 grams Almond flour
6. Make ready 20 grams Cocoa powder
7. Take 90 grams Cake flour
8. Take For the matcha almond cream
9. Get 50 grams Unsalted butter
10. Make ready 50 grams Caster sugar
11. Get 1 Egg
12. Make ready 50 grams Almond flour
13. Take 10 grams Powdered matcha
14. Prepare Topping:
15. Prepare 30 grams Sliced almonds

Instructions to make Matcha Chocolate Amandine Tart:

1. Bring the butter and eggs for the cookie crust and cream to room temperature. Combine the dry ingredients.
2. Make the tart crust. Beat the butter with a whisk, add the powdered sugar, and mix. Add the egg yolk and mix.
3. Sift the dry ingredients into the bowl and fold with a rubber spatula. It should become crumbly.
4. Press the dough together with the palm of your hands. Squeeze it together, but don't knead.
5. Wrap with plastic wrap and chill in the refrigerator for at least an hour. Make the cream in the same bowl and whisk without washing either.
6. To prepare the pan, melt some butter (amount separate from listed ingredients) and brush over the pan's surface. Chill in the refrigerator.
7. Use a tea strainer to dust the pan with flour, using a soft brush to brush off the excess. Chill in the refrigerator until just before you're ready to bake.
8. To prepare the almond cream, knead the butter with a whisk, add the powdered sugar and mix.
9. Add the egg a little at a time (so that it doesn't separate), mixing with each addition.
10. Add the dry ingredients and gently fold them in with a rubber spatula. Chill in the refrigerator for at least an hour. You can complete the steps up to here the day before baking, if you like.
11. Bake the almond slices at 110℃ for 15 minutes. Take the cream out of the refrigerator. While waiting for the cream to soften a bit, prepare the cookie crust.
12. Line your working surface with plastic wrap and place the crust dough on top. Sandwich it with another piece of plastic wrap. Roll the dough out to a 3 mm thickness, turning the dough every so often to spread it evenly.
13. Use the wrap to transfer and press the dough into the tart pan. Lightly press it into the edges with your fingers.
14. Cut off the excess dough. You can bake the leftover dough later, so roll it up into a ball, wrap with plastic wrap, and chill in the refrigerator.
15. Poke holes into the dough. Poke a good amount.
16. Pour in the cream and smooth the surface. Chill in the refrigerator. Begin preheating the oven to 180℃
17. Take the tart out of the refrigerator and arrange the almond slices along the edge. Bake at 180℃ for 45 minutes.
18. Once baked, allow it to cool in the tart pan on top of a baking rack. It's done.
19. Here is the cross-section. The balance of green and white is lovely.
20. Try my related recipe, "Chocolate Amandine"The steps are basically the same! - - https://cookpad.com/us/recipes/146574-chocolate-amandine-tart
21. Or, try this related recipe, "Strawberry Amandine". - - https://cookpad.com/us/recipes/156173-strawberry-amandine-tart

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