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MATCHA POMEGRANATE TART

THAT LAST SLICE
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NIKO NEKO

That Last Slice have been around since 2009 and is currently active in baking classes in Saujana, Subang Jaya. Aishah Nordin, the pastry chef started as part-timer and flourished into a full-time operation baking studio. As a former graphic designer, it’s not a surprise to see all her creations to have a touch of artistry and elegance. In fact, you will be amazed with their well-designed baking studio. Once you go in there, it feels like you want to stay in there forever!

Aishah has come up with a delicacy of Matcha Pomegranate Tart by perfectly combining the natural umami taste of Niko Neko Matcha with the complexity of pomegranate. When you taste it, you will feel a perfect harmony dancing in your mouth.

Instagram : Thatlastslice
E-mail : [email protected]

Interview with AISHAH NORDIN OF THAT LAST SLICE

What inspired you to start baking?

I have always been inspired by people who always offer more than what they could do; like pastry chefs or celebrity chefs or restaurateurs – they go the extra mile into making their food taste even better with the involvement of good photography, a strong brand, a strategic restaurant location, good communication PR skills, using quality ingredients ,etc… its usually more than just whatever they cook/bake that makes them special.

What inspired you to start baking?

I have always been inspired by people who always offer more than what they could do; like pastry chefs or celebrity chefs or restaurateurs – they go the extra mile into making their food taste even better with the involvement of good photography, a strong brand, a strategic restaurant location, good communication PR skills, using quality ingredients ,etc… its usually more than just whatever they cook/bake that makes them special.

What is your signature dessert/bakes, what dessert/bakes do you like to make the most and why?

For now, I like to bake French desserts like tarts and eclairs. I go from phases of different kinds of desserts but now I’m just amazed at how pastry chefs construct their pastries with so much thought, so many preparations, so many ingredients and such good pairings of flavours. My signature cake has always been the Vanilla cake with pistachio cream cheese.

Why do you choose MATCHA POMEGRANATE TART? How does YURI / Matcha work with your choice?

I made this matcha pomegranate tart because I personally love the matcha flavour in anything. it has a distinctive tea taste that’s undeniably original and unique yet it goes well with almost anything. the pomegranate helps in adding a touch of contrast the also appeals to the eyes. I like using Niko Neko YURI / Matchabecause of the quality and the service. I find that matcha is sensitive in its quality so if I use a poor grade matcha powder I will have difficulties in making my creations taste great, look great and it affects the texture and shelf life.

What motivates you to keep baking?

I think I will never stop baking, there are so many different types of desserts that I have yet to try and experiment and to me the most important thing to have in yourself is passion. that keeps me motivated in trying new cakes, new flavours and learning more techniques.

Motivational message to inspire people out there to start baking.

A tip if I could add for bakers who are interested in starting out, is to also think of the brand that you want it to be. Make it wholesome with the language you speak while projecting your creations, the service you offer, and always offer more than just enough.

What is your signature dessert/bakes, what dessert/bakes do you like to make the most and why?

For now, I like to bake French desserts like tarts and eclairs. I go from phases of different kinds of desserts but now I’m just amazed at how pastry chefs construct their pastries with so much thought, so many preparations, so many ingredients and such good pairings of flavours. My signature cake has always been the Vanilla cake with pistachio cream cheese.

Why did you choose MATCHA POMEGRANATE TART? How does YURI / Matcha work with your choice?

I made this matcha pomegranate tart because I personally love the matcha flavour in anything. it has a distinctive tea taste that’s undeniably original and unique yet it goes well with almost anything. the pomegranate helps in adding a touch of contrast the also appeals to the eyes. I like using Niko Neko YURI / Matcha because of the quality and the service. I find that matcha is sensitive in its quality so if I use a poor grade matcha powder I will have difficulties in making my creations taste great, look great and it affects the texture and shelf life.

What motivates you to keep baking?

I think I will never stop baking, there are so many different types of desserts that I have yet to try and experiment and to me the most important thing to have in yourself is passion. that keeps me motivated in trying new cakes, new flavours and learning more techniques.

Motivational message to inspire people out there to start baking.

A tip if I could add for bakers who are interested in starting out, is to also think of the brand that you want it to be. Make it wholesome with the language you speak while projecting your creations, the service you offer, and always offer more than just enough.

Recipe

MATCHA POMEGRANATE TART

by THAT LAST SLICE

Ingredients

Tart Crust

200 g flour
100 g icing sugar
50 g almond
½ teaspoon salt
100 g butter (cold, cut into chunks)
1 egg (lightly beaten)

Pastry Cream (Creme Patissiere)

2 tbsp YURI / Matcha powder
5 egg yolks
1/3 cup sugar
1/3 cup corn starch
2 cups milk
½ vanilla pod
½ tsp salt
¼ cup butter

Topping

Pomegranate seeds

Method For Tart Crust

Mix together the first four ingredients in a large bowl.
Add in butter chunks. Rub in with flour using only your fingertips.
When all the flour + butter mixture have form into a coarse sandy texture (like breadcrumbs) add in the egg little by little. (You don’t have to finish adding all the eggs).
Knead the dough until it’s no longer sticky.
Wrap and chill at least 20 minutes in the fridge.
Place tart rings on a baking sheet that is lined with baking paper.
Unwrap dough, roll out half of the dough lined with two parchment papers, using a rolling pin.
Cut into circular shapes a little bigger than the tart ring.
Carefully place the dough into the tart ring. Press lightly to fit all corners. Make sure there are excess dough standing from the tart ring.
Trim excess dough to create a clean and neat edge.
Poke holes using fork all over the dough. Chill again for another 10 minutes.
Brush with egg wash.
Bake in oven for about 20 minutes at 175°C.

Method For Pastry Cream

1. Heat up milk, vanilla and salt in a saucepan over medium heat.
2. In another bowl, mix the first three ingredients into a bowl and whisk until light.
3. As soon as the milk mixture starts to boil, turn off heat.
4. Add the milk into the egg mixture slowly, while continuously whisking.
5. Pour all the mixture back into the saucepan, heat it up in low heat.
6. Keep whisking continuously until early boiling stage.
7. Turn off heat, add in the butter. Whisk until the butter completely mixed into the mixture.
8. Transfer into heatproof bowl. Cover with cling wrap directly on to the cream to avoid forming a layer of skin and cool.
9. Add 2 tbsp YURI / Matcha powder into 1 tbsp warm water. Add into pastry cream, mix.

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Start Baking Your Matcha Pomegranate Tart Today With YURI / Matcha Powder.

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