
The other thing that got me salivating was the way J described the financier. It is also the first time I've read the words 'closely knit crumb'. I do understand the word, but the moment that was used to describe the base, there could be no disillusionment of how the base should be. Closely knit also indicates that this would be is a heavy cake-like base, much like the butter laden Pound Cake. And I would say a clean crisp tea would go great as an accompaniment.
I went around hunting for her rectangular fluted tin and was extremely disappointed. It seems pie tins have to be circular in shape and I had an even tougher time searching for a fluted leaf mold. Determined as I was, I went ahead with a rather large and oaf-ish square cake tin that had large curvy sides and decided I could wait no longer. I had to make Eric Kayser's Matcha Tart. I am glad that I did.


I love everything about the financier. The moist yet clean taste of matcha sans the bitterness. The hints of sweetness in the cake, especially the now much-longed 'closely knit crumb'. And as hard as this is to fathom, seeing how I am terribly intolerant of sour tarty foods, I even love the way it's paired with the crisp tart raspberries. Again, the pairing of raspberries instead of red currents, was decided by J. I was just following her flog, in a semi-lust trance.
I wanted to experiment a little, so I decided to use up the remainder of my Japanese Champagne grapes for the other half of the cake. Aesthetically, I'm sure the grapes didn't do much for my picture. As for taste, I think the grapes would taste better had they been peeled but sitting around for half a day, peeling grape by grape, is just too much for a good picture, even for me. Moreover, I was pretty sure, adding peeled grapes would just quicken the deterioration of the base without refrigeration, in our humid weather.


In retrospect, I did a little flip through of Eric Kayser's Sweet and Savoury Tarts and as much as I dislike sounding like a crazed Kuidaore fan, J's pic of the Matcha Tart actually looks waaaay better than the one in Eric Kayser's book!
But J is right on one count, "it's one of those effortless recipes requiring labour no more arduous than some unhurried stirring". Simple enough an investment for a resounding Wow! on returns. This is going to be a keeper in my books, times when I am too lazy to make anything for a house party or pot luck but am obliged to nonetheless.I will be experimenting a little on the flavouring. I see futures of lemon zest, orange, and perhaps even earl grey if it can withstand the heat from the aromatic beurre noisette. Mmmm...!
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