Looks like we lost our spring.
Two weeks ago it was still below 10 degrees. My kids were still wearing their winter jackets and rain boots to school although they begged for a hoodie instead because “IT IS MAY, MOM!” Now two weeks later. Boom! We started to see the colorful tulips, greenery, sunshine and warmth. Kids gleefully changed into their shorts and summer dresses. Running around the backyard all sweaty and screamy. Yesterday after school they started to dig out the water guns and drawing chalk. Summer is finally here. And suddenly it’s totally okay that we didn’t have spring.
While we enjoy warm pies in cold weather, we love to serve tarts right out from the refrigerator during summer. From something really fuss-free to put together, like strawberry cream pie and coconut banana cream pie, to my kids’ all-time favorite raspberry swirl ice cream pies, to show-stopping pumpkin chiffon tart, French chocolate silk pie, mango lime coconut tart, and this matcha custard tart.
Thanks to Happy Matcha, Australian’s best organic matcha tea, who delivered me their ceremonial grade organic matcha powder in it’s very adorable packaging. And I decided to create this beautiful matcha custard tart with it.
This tart compliments your dinner elegantly with its silky and smooth matcha mousse filling. The buttery and crunchy coconut tart pairs perfectly well with the earthy matcha flavour. I decorated the tart with fresh strawberries and shredded coconut. I figure it would be amazing with just whipped cream on top.
By the way, if you don’t already know, matcha is one of the super foods. Like spinach, beans, sweet potatoes, salmon, fruits, nuts, whole grains and berries, matcha is a nutrient-rich ingredient that is beneficial for health and well-being. This fun infographic from Cook the Stone shares a lot more about super foods. Check it out!
Ingredients (9-inch pie):
3/4 sweetened shredded coconut
1 cup plus 2 tablespoons all purpose flour
10 tablespoons cold unsalted butter, cut into chunks
1/2 cup powdered sugar
1/2 teaspoon salt
Matcha Custard Filling
2 teaspoons unflavored gelatin powder
4 tablespoons water
2 tablespoons matcha powder
4 egg yolks
200 grams white chocolate, melted and cooled
1 cup heavy cream
Preheat oven to 350F. Grease a 9-inch pie dish with a removable bottom.
To prepare crust, toast coconut in oven for a few minutes until lightly brown. Let cool completely.
In a food processor, mix coconut, flour, butter, powdered sugar and salt until dough just becomes to form a ball.
Firmly press the mixture into the bottom and sides of the pie dish.
Freeze for 10 minutes.
Then bake for 20 minutes. Let cool completely on a wire rack.
To prepare matcha mousse, sprinkle gelatin powder in 2 tablespoons water. Let stand for 5 minutes.
Mix matcha powder with another 2 tablespoons water to form a paste. Then mix it with the gelatin until smooth.
Beat the egg yolks until light and creamy, about 5 minutes. Mix in the matcha mixture.
Beat in the melted white chocolate until combined.
Whip the heavy cream until it becomes stiff. Add the cream to the matcha mixture and fold with a spatula until it becomes one liquid.
Remove cooled pie crust from the pan. Pour the matcha filling in and smooth the top with a spatula.
Refrigerate the tart until set, about 3 hours, or preferably overnight.
Garnish with fresh strawberries and shredded coconuts.
This post is sponsored by Happy Matcha.