Tart Shell
1. Cream butter and icing sugar until smooth. Add in egg,
followed by sifted flour and cocoa powder.
2. Form dough, chill for 15 mins and roll to 3mm thick and cut
into 10cm rounds for tart moulds.
3. Preheat oven to 170°C and bake for 20 mins.

Strawberry Jelly
1. Soak gelatine in 90ml water.
2. Simmer remaining ingredients.
3. Add bloomed gelatine and chill until set.

Matcha Créamux
1. Mix Ingredient B and set aside.
2. Boil Ingredient C and temper into Ingredient A. Continue
cooking and stirring until 72°C.
3. Pour into Ingredient D. Strain it and add Ingredient B.
4. Stir in Ingredient E at 40°C. Set aside.

Assemble
1. Half-fill tart with Matcha Créamux.
2. Whip jelly, pipe a teardrop shape in the middle and top with
sliced strawberries.
3. Melt and pipe chocolate spiral on parchment paper. Let it set
before decorating.

Makes Approx. 5 Tarts

This recipe is developed in collaboration with SHATEC.