Japanese Garden Tart

Japanese Garden Tart

Eva 14 febrero, 2018
Este post también está disponible en Spanish

Today is Valentine’s Day, a day like any other since we must love and wish each other every day of the year. But since it is a day of celebration, and I can’t help myself to that, I bring you a more special tart. It is true that you can make it the day that you want without having to look for an excuse for it except to enjoy. Japanese Garden Tart.

Maybe you think what’s the reason for giving this name to the tart? And if I’m being honest, that’s what it conveys me. I can’t help but visualize the cherry blossom (Sakura) walks of Japan when I look at it. I know that these great pathways are flooded with pink tones and the tart has a wider range.

But, even so, the layout of the petals, the slightly pink background, the base of the cocoa cake that reminds me of the color of the cherry trees wood… It’s what makes me feel and this is how I want to get it to you.

Tarta Jardín Japonés
Cheese and jelly cake with petals.

I’ve always been an unconditional fan of cheesecake. A long time ago, I shared many recipes in the blog, but in the end you begin to investigate and discover other creations, which are leaving these in the background.

The other day I was thinking and I thought I should bring back a cheesecake to the blog. But, with this style of presentation that has me totally in love. Not only because of the final look, which is very attractive, but also because I enjoy the process very much.

So I started looking for a different recipe and found this girl’s channel, decocookie. The first thing I saw was a beautiful matcha tea cake on another girl’s channel and, as suggested, I saw this cake. Wonderful, with a cheesecake base and a top layer of gelatin with flowers. I thought it was really elegant, so I had the idea for my cake.

I had to readapt the whole recipe, not only because of the size, but because in some steps she doesn’t share the quantities. You can only see that she adds that ingredient. But I didn’t care. What I could see from her work was more than enough to carry out the idea.

Tarta Jardín Japonés
My Japanese garden tart.

I cannot deny that I would have loved to call it Sakura cake, but by not using cherry blossoms this did not make any sense.

The result was a cocoa-based cake with a slightly sweet lemon scented cheesecake and a soft top textured gelatin decorated with flower petals. The union of all layers works very well and the whole set is sensational.

What I most enjoyed, without a doubt, was decorating it. It’s always the part I like and enjoy the most, but this time it was like creating my own garden. I hope that with the video I will encourage you to create yours too.



  • 6.35 oz (180 g) pastry flour
  • 0.88 oz (25 g) cocoa powder
  • 0.88 oz (25 g) ground toasted hazelnut
  • 4.6 oz (130 g) cold butter
  • 1 large egg
  • 1.4 oz (40 g) sugar
  • 0.07 oz (2 g) salt


  • 4,6 oz (130 g) cream cheese
  • 4,6 oz (130 g) heavy cream
  • 1,4 oz (40 g) sugar
  • 0,88 oz (25 g) fresh squeeze lemon juice
  • 2 1/2 gelatin sheets (0,17 oz / 5 g)


  • 6,85 oz (195 g) water
  • 0,8 oz (23 g) sugar
  • pinch of food coloring paste, I used Claret color (dipping the tip of the knife)
  • 2 gelatin sheets (0,14 oz / 4 g)
  • edible flower petals


Make cacao pastry.
  1. Grate butter, set aside.
  2. In a big bowl add pastry flour with cocoa powder ground toasted hazelnuts, grated butter and salt. Mix between your hands until combined. Texture must be grainy.
  3. Add moscobado sugar, egg and mix lightly.
  4. Transfer the dough to a counter and knead making fraisage technique. It will be useful to get an homogenous dough but without gluten developed.
  5. Put the heel of the hand over the dough and push to the front little by little to get a merged dough but without being elastic. We can see how to make it in this video.
  6. Once the dough is homogenous, roll it between two teflon sheets into 0,11 inches (3 mm). Diameter dough must be bigger than iron skillet.
  7. Let sit between two sheets over a baking tray in the fridge for 2 hours or overnight.
Bake cocoa pastry.
  1. Remove teflon sheets and place the pastry over a parchment.
  2. Helping with the ring pastry, cut the base and let sit without remove the ring.
  3. Cut strips, bit higher than the ring height, and place around the base. You must to cut several strips to cover the tart sides. Press which each other to join the ends the strips.
  4. Remove the excess of pastry with a knife to have a perfect edge.
  5. Tap the base with a fork. Refrigerate for 30-40 minutes.
  6. Preheat oven 345ºF.
  7. Remove from the fridge, line pastry with baking paper and fill with ceramic pie weights or uncooked beans.
  8. Bake for 15-20 minutes.
  9. Remove ceramic pie weights, brush with beaten egg-white and bake for 5 minutes more.
  10. Remove from the oven, with care, and let cool.
Make cheesecake.
  1. In a small bowl add the gelatin sheets with very cold water. Let it moisturize for 20 minutes.
  2. Add the cream cheese in a medium bowl together with the cream, mix until combine.
  3. Add the sugar together with the lemon juice and mix again until fully homogenized.
  4. Pour the mixture into a saucepan and place at medium low heat. Warm, stirring constantly, until it reaches the temperature of 131º-136º F (55-58ºC).
  5. Remove from the heat.
  6. Drain the gelatin sheets and combine into the cheese mixture. Stir well until dissolved completely.
  7. Pour the mixture over the base of the cake and refrigerate for 30-40 minutes.
Make the gelatin.
  1. In a small bowl add the gelatin sheets with very cold water. Let it moisturize for 20 minutes.
  2. In a saucepan pour the water and place it in a medium heat until it reaches 150º F (65ºC).
  3. Remove from the heat, add the pinch of food coloring along with the sugar and mix well until it dissolves completely.
  4. Drain the gelatin and add it to the water. Stir well until dissolved completely.
  1. Get the tart out of the fridge.
  2. Using a spoon, pour a little of the gelatin mixture until the surface is completely covered.
  3. Decorate the tart with petals of edible flowers.
  4. Pour the rest of the gelatin mixture over the surface and try to cover the petals.
  5. With the help of a chopstick, gently press on the petals that have not been covered with gelatin.
  6. Place the tart in the fridge overnight.
  7. The next day it will be ready to serve and enjoy.
    Tarta Jardín Japonés


  • The tart is made in a (24.5 cm diameter) 9,6 inches ring pastry.
  • Do not brush the base of the tart with egg at the end of the baking, otherwise the filling will not "grab" and skid on the base when setting.
    Tarta Jardín Japonés
  • The cheesecake can be flavored with lemon or lime juice, as you prefer.
  • The amount of food coloring is minimal, wet the tip of the knife and dissolve that little thing in boiling water. We are looking for a very subtle and delicate tone.
  • We must pour a little mix of the gelatin over the cold tart, so that it begins to curdle and grab the petals that we are placing. Of course, it will not take all because those that we place on other petals, will be loose.
    Tarta Jardín Japonés
  • You can use whatever variety of edible flower you want.
  • Preservation: We can keep it refrigerated in an airtight container for 4-5 days.
    Tarta Jardín Japonés

If you enjoy cooking, then you should not miss this Japanese Garden Tart. It doesn't have a very long or heavy process. But it does require some time at every step, and the most important thing is to enjoy the process.

I wish you a great and wonderful day, like all the others of the year, but if you usually celebrate and enjoy this day I hope it will be very special.

Big hugs,

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