Raspberry and Matcha Tartlets

For the matcha dessert pastry

To prepare the matcha dessert recipe start combining the flour, butter, sugar, and salt in a food processor and pulse until the mixture resembles rough breadcrumbs.

Add a little of the water and pulse again until a rough dough comes together, adding more water if needed.

Turn out and shape the pastry into a round.

Wrap in clingfilm and chill for at least 30 minutes.

Preheat the oven to 180°C (160° fan).

Remove the pastry from the fridge and roll out on a lightly floured surface to 1 cm thickness.

Cut out four rounds and use to line the base and sides of four individual fluted tartlet cases.

Prick the bases with a fork and line with clingfilm.

Fill with baking beans and blind-bake for 10-12 minutes until golden at the edges.

Discard the baking beans and clingfilm and return to the oven for 3-5 minutes until golden all over.

Remove to a wire rack to cool.

For the matcha dessert filling

Warm together the milk and cream in a small saucepan set over a medium heat until simmering.

Meanwhile, whisk together the egg yolks and sugar in a heatproof bowl until thick and creamy and then whisk in the cornflour and matcha powder until thoroughly combined.

Whisk the hot cream mixture into the egg yolks and then strain the mixture back into a clean saucepan.

Cook over a low heat, stirring constantly, until thickened; 2-3 minutes.

Remove from the heat and leave to cool briefly, covering the surface with an oiled piece of clingfilm.

Chill until cold, 1 hour. 6 Once the filling is cold, turn out the pastry tartlets from their cases.

Fill with the green tea cream and top with raspberries.

Dust the matcha desserts with icing sugar before serving.