This is simple pâtisserie at its best. The tartlets have a matcha and ground almond meringue base that’s lightly crisp outside and moist inside as any good dacquoise should be. The super easy topping of skyr mixed with matcha green tea powder and fresh raspberries is tangy, yummy and pretty (love the pink-green combo) and perfectly counterbalances the sweet dacquoise base. The ensemble is so delicious and like typical French pâtisserie desserts fresh and light with an equilibrium of flavours and textures, not too sweet but also decadent despite the healthy skyr, fruit and matcha. And they’re so fast and easy to make! Yay! And miam miam. Please try them for yourselves.
To be honest it was surprising how amazingly scrumptious they are. I was adapting and playing with different matcha dacquoises for a mousse cake layer and these mini prototypes were hanging around with nothing to do so decided to keep it very simple and top with matcha-skyr and raspberries. They disappeared in a truly yummy flash and the matcha mousse cake project got pushed to the side, poor thing. To cut a long story short these tartlets weren’t destined for the blog but it would be a pastry crime not to share the recipe…?! 😉
Dacquoise is a classic French pâtisserie base. This one’s an invented matcha dacquoise playing around with different ingredients and quantities then adding a sugarfree tangy topping to counterbalance the sweet meringue. It can be adapted. Small strawberries would be lovely too. Skyr holds really well in a way greek yoghurt or quark don’t but they could work with some whipped cream folded in. The matcha is optional and could be replaced with a little pure vanilla extract. But you wouldn’t get that lovely pink-green combo.
You need a large baking tray, baking paper and metal tart or cake rings (freeform piping without them can result in flattened out chewy cookies).
A standmixer or handheld electric whisk are useful for beating the egg whites to meringue. If you do it with a hand whisk it just takes longer.
For piping use a piping bag (or plastic bag with a small hole in the corner) and a medium plain nozzle (French size 8 or 10, around 6 to 8mm). I do wonder if instead you could very delicately spread with the back of a spoon.
Ingredients – for 7 or 8 tartlets, depending on size
- 80g/ml egg whites, from 2 medium-large free-range eggs
- 46g/1/5 cup caster sugar (superfine sugar
- 75g/3/4 cup + 3/4 tsp ground almonds
- 64g/1/2 cup icing (powdered) sugar
- 10g/1 tbsp cornflour (cornstarch, like Maizena)
- 1 and 1/2 tsp (3 – 4g) matcha green tea powder, to taste or 1/2 to 3/4 tsp pure vanilla extract
Method – printable illustrated recipe (click on it)
If using one large ring then bake a little longer.
You can see how the freeform ones flatten out!
Once out of the oven wait 3 minutes or so then carefully slide a sharp knife around the sides to liberate your dacquoise bases from the rings. Cool completely on a wire rack before adding toppings.
In a small-medium bowl stir 3 or 4 small pots of skyr with 1-3 tsp matcha green tea, to taste. Not too much matcha if you want a delicate green colour. Spread on the bases with a spoon. Top with fresh raspberries. Clap hands together enthusiastically a few times at the sheer simplicity of it all. Test your French-style teatime treat or dessert.
Eating and storing
Store in airtight tupperware in the fridge. They’re best eaten on the same day but could be okay (but softer) the following day. The dacquoise bases are best fresh but can be kept in airtight tupperware at room temperature a few days or frozen and topped at a later date.
They’re kind of golden brown and lightly crisp outside then moist and green inside!
Really yummy. And that layer cake in the background wasn’t bad either. 😉 Coming to the blog another day.
So for now let’s have lovely refreshing raspberry and matcha dacquoise tartlets. Becaùse they’ll make us happy.
Bye again for now dear reader and have a lovely half-healthy, half-naughty yummy week! Happy baking and eating! 🙂 Lili x