I love fruit tarts as you’d all know by now! I had some left over tart dough that I cut into circles and froze in between parchment from the last time I made strawberry tarts.
I coated the tart shells in matcha white chocolate from glaze that I made from the matcha financiers (love things with multi-purposes). The coating helps it to stay crisp in the refrigerator. And filled them with blueberry jam and vanilla pastry cream.
Berry jams are so simple to make! These were quite tart so I cooked them with 25% sugar and a splash of lemon juice to finish.
These taste better once they’ve sat overnight and are fully refrigerated.
