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Matcha coconut cream tart
A twist on a classic coconut cream pie and because it’s cold-set, it’s perfect for the summer.
YIELDS
4
Ingredients
Crust
- 3/4 cup butter, at room temperature
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- 1 3/4 cups all-purpose flour
Filling
- 1 1/2 tablespoons matcha green tea powder
- 4 cups milk
- 1/2 + 2/3 cup granulated sugar
- 4 egg yolks
- 2 eggs
- 1/2 cup cornstarch
- 1/4 cup butter
- 2 teaspoons vanilla extract
- Leaf green food colouring
- 2/3 cup flaked coconut - sweetened or unsweetened
Assemble
- 2 cups whipping cream, chilled
- 2 tablespoons icing sugar
- 1 teaspoon vanilla extract
Directions
Crust
- Combine butter, half a cup of sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment.
- Mix flour into butter mixture to make a smooth dough. Press dough into a nine-inch tart pan; refrigerate crust for 30 minutes.
- Preheat oven to 350° F.
- Remove the crust from the refrigerator and line with parchment paper and fill with pie weights or dried beans. Bake crust 20 minutes.
- Remove from oven and carefully remove the pie weights and parchment. Return to oven and bake another 10 to 15 minutes until light golden brown. Remove from oven and set aside.
Filling
- In a heavy saucepan, stir together the milk and half a cup of sugar. Bring to a boil over medium heat.
- In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar, matcha green tea powder, and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs.
- Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don't curdle or scorch on the bottom.
- When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in.
- If the green colour of the matcha isn’t vibrant enough, mix in some leaf green food colouring until desired colour is achieved.
- Fold in flaked coconut.
- Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled
Assemble
- Remove the filling from the fridge and whisk gently to loosen. Pour into the baked crust.
- Whip together your whipping cream, icing sugar, and vanilla. Top the tart with this chantilly cream and dust with toasted flaked coconut or matcha green tea powder. Enjoy!
