Berry Matcha Cream Bars

 

(for the Matcha Shortbread)

3/4 cup butter, softened

1/4 cup granulated sugar

1 t white miso paste

1 1/2 cups all purpose flour, sifted

1 T matcha

1/4 cup pistachios, finely chopped

(for the Berry Cream)

1/4 cup water

2 1/4 t powdered gelatin

2 cups coconut milk

2 T condensed milk or honey

1/2 t miso

4 T raspberry or strawberry jam

1 t lemon juice

1 drop red food coloring gel (optional)

(for the Toppings)

Matcha or red berry powder

Fresh raspberries or sliced strawberries

[how to make]

(for the shortbread)

*Preheat the oven to 350 degrees.

*Grease a 9" X 9" baking pan, or line it with parchment paper.

*In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and miso until well incorporated and fluffy, about 2 minutes.

*Add the flour and matcha and mix on medium - low speed until a dough forms.

*Fold the pistachios into the dough until eveny distributed.

*Transger the shortbread dough to the prepared pan.

*Firmly press the mixture evenly over the bottom of the pan, covering all edges and the sides.

*Use a fork to poke holes across the entire surface of the dough.

*Bake 15 minutes, until lightly browned and puffy.

*Remove from the oven and let cool 10 minutes.

*Cover and refrigerate 30 minutes.

(for the cream)

*Combine water and gelatin in a bowl.

*Let the gelatin bloom for a few minutes, then microwave 10 seconds, until melted.

*In a large bowl, add the coconut milk, condensed milk or honey, miso, jam, lemon juice, and optional food cloloring, and whisk until homogenous.

*Stir in the melted gelatin and mix until combined.

*Take the pan out of the refrigerator.

*Pour thre berry cream on top of the shortbread.

*Tap gently against the counter and smooth out the top with a spatula.

*Cover and refrigerate at least 4 hours or overnight.

(for the topping)

*Cut into 16 even pieces, and garnish with the optinala topping.

-makes 16-

Note: I found this recipe in "SUNSET" magazine.