It is best to make the matcha cream the day before or the evening before, as it takes a few hours to cool down and set.
For the cream, slowly and carefully melt the white chocolate in small pieces together with the spelled cream in a bowl over the water bath. Let cool down to room temperature. Then add the matcha powder, locust bean gum and the food coloring (can also be omitted) and since the matcha powder tends to clump, work everything through with a blender. The best thing to do now is to put this mixture in the refrigerator overnight.
For the shortcrust pastry, knead the spelled flour, cold margarine in small pieces, sugar, linseed and salt into a smooth dough. If it is too dry, just add a little more margarine. Wrap in cling film and put in the refrigerator for half an hour.
In the meantime, grease the mini tartlet baking tins.
Dust the work surface lightly with flour and do not roll out the cooled dough too thinly. Using a round cookie cutter, cut out circles that are slightly larger than the tartelette baking tins, because we need an edge - like a small bowl. Place circles of dough in the molds and carefully press a small raised edge with your fingers. Prick the dough base with a small fork and bake the base in a preheated oven at 180 degrees for 10 - 13 minutes.
Let the tartlets cool completely in the tin and only carefully remove them from the tin when they are cold. It is important that the tartlets are really cool before they are removed from the mold, otherwise they will crumble apart.
Now take the cold matcha cream out of the refrigerator, put it in a piping bag with a large star nozzle and fill the tartlets with it. Grate the lemon zest from half a lemon and sprinkle over the finished matcha tartlets.
These tarts should be taken out of the refrigerator shortly before serving. Because they taste best when slightly chilled.
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