Description
This tart complements 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.
Ingredients
- FOR THE COCONUT TART:
- ¾ cups Sweetened Shredded Coconut
- 1 cup Plus 2 Tablespoons, All-purpose Flour
- 10 Tablespoons Unsalted Butter, Cut Into Chunks
- ½ cups Powdered Sugar
- ½ teaspoons Salt
- FOR THE MATCHA CUSTARD FILLING:
- 2 teaspoons Unflavoured Gelatin Powder
- 4 Tablespoons Water, Divided
- 2 Tablespoons Matcha Powder
- 4 Egg Yolks
- 7 ounces, weight White Chocolate, Melted And Cooled
- 1 cup Heavy Cream
- Fresh Strawberries And Shredded Coconut, For Garnish
Preparation
Preheat oven to 350ºF. 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.
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 remaining 2 tablespoons water to form a paste. Mix with the gelatin until smooth.
Beat 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 cream to the matcha mixture and fold with a spatula until it uniform in texture.
Remove cooled pie crust from the pan. Pour the matcha filling in and smooth the top with a spatula. Refrigerate tart until set, about 3 hours, or preferably overnight.
Garnish with fresh strawberries and shredded coconut.
