Pastry: (for 6 mini tarts)
100 g butter, cut into cubs
1 medium egg yolk
50 g icing sugar
140 g plain flour
20 g ground almond
8 g matcha tea
Put the sugar and egg yolk in mixing bowl, combine briefly with a spoon, then add butter. Blend all ingredients together. Sift in the flour and matcha tea and quickly work everything into a dough. Shape into a flat slab, wrap in cling film and chill for at least 30 min in fridge.
When ready divide it into 6 parts and roll each part of the pastry 3-4 mm thick. Line the bottom and sides of the mini tarts forms with the pastry. Then line the pastry tins with the aluminium foil, draping it over the edges a little, and fill it with baking beans or rice. Bake blind for 10 min then remove the beans and the foil and continue to bake for another 7-10 min or until the sides of the tarts becoming golden brown. Remove from the oven and set aside.
For the passion fruit cream:
500 ml passion fruit juice
juice of 1 lemons
100 gr caster sugar
2 gelatine leves
120g passion fruits flesh ( 6-8 passion fruits)
plus about 4-5 passion fruits for tarts decoration
100 g butter
First place the orange juice in the pot and boil it on medium heat until the juice is reduced to 100 ml.
Mix reduce passion fruit juice, lemon juice, sugar and eggs in the pan and turn on your cooker on medium heat. Bring all ingredients to the boil stirring constantly, then reduce heat to low, add the gelatine and again stir it constantly until the gelatine is melted completely. Take the pan off the heat and let it cool to 50 C, then add passion fruit flesh and butter. Mix everything well and press through a sieve. Set aside to cool down for about 1 hrs.
When both, the pastry and the cream are cold, fill the tart with the cream and decorate with oranges. Leave it to set over a night or refrigerate for at least 4 hours. Decorate it it passion fruit flesh just before serving.