Matcha Mousse Tartlets

Servings: 12-15 tartlets

Ingredients:

• For the Pastry Shells:
  • 1 1/2 cups all-purpose flour
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, softened
• For the Matcha Mousse:
  • 8 ounces white chocolate chips
  • 1 tablespoon matcha powder
  • 1/2 cup heavy cream
  • 1 tablespoon granulated sugar
• For the Whipped Cream:
  • 1 cup heavy cream
  • 2 tablespoons granulated sugar

Instructions:

Pastry Shells:

1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour, confectioners' sugar, and salt.
3. Add softened butter; mix until dough forms.
4. Roll out dough on a lightly floured surface to 1/8-inch thickness.
5. Cut into circles using a cookie cutter or the rim of a glass.
6. Place shells on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes, or until golden brown.
8. Allow shells to cool completely.

Matcha Mousse:

1. In a double boiler or a heatproof bowl set over a pot of simmering water, melt white chocolate chips.
2. Remove from heat and whisk in matcha powder until dissolved.
3. Whisk in heavy cream and granulated sugar until stiff peaks form.

Assembly:

1. Spoon a small amount of whipped cream into each pastry shell.
2. Dollop a spoonful of matcha mousse on top of the whipped cream.
3. Garnish with a sprinkle of matcha powder, if desired.

Tips:

• Use high-quality matcha powder for the best flavor and color.
• Don't overmix the matcha mousse to maintain its light and airy texture.
• Store tartlets in an airtight container in the refrigerator for up to 24 hours.