Another tart of Eric Kayser’s book Tartes et Gourmandises. It truly never fails! Any red berries work for this recipe; if you choose groseilles or gooseberries as in the original recipe I suggest you increase the amount of sugar to the original 300g.
Tarte au Thé Vert et aux Fraises
10 egg whites
200g icing sugar
130g finely grated almonds
2 teaspoons matcha powder and some more for sprinkling on top
strawberries for topping
2 tablespoons strawberry (raspberry, gooseberry) jam or jelly
Preheat oven to 170°C.
Melt the butter in a saucepan until it turns golden brown.
In a bowl beat the egg whites with the sugar. Add the flour, the finely grated almonds and the matcha powder. Finally mix in the warm butter.
Pour the batter into the mold and bake it for 30 minutes. Let it cool down.
Liquify the berry jam or jelly in a saucepan on low heat. Add the strawberries and move them gently until evenly coated. Arrange them on the tart bottom. Before serving sprinkle with some more matcha powder.