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Author Notes: 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. —Oh Sweet Day!
Makes one 9-inch tart
- Coconut Tart
- 3/4 cup sweetened shredded coconut
- 1 cup all purpose flour
- 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 tablespoons unflavoured 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.