Coconut

Matcha Custard Coconut Tart

by:
May 27, 2017
3
4 Ratings
Matcha Custard Coconut Tart
Photo by Oh Sweet Day!
  • Makes one 9-inch tart
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!

What You'll Need
Ingredients
  • 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
Directions
  1. Preheat oven to 350F. Grease a 9-inch pie dish with a removable bottom.
  2. To prepare crust, toast coconut in oven for a few minutes until lightly brown. Let cool completely.
  3. In a food processor, mix coconut, flour, butter, powdered sugar and salt until dough just becomes to form a ball.
  4. Firmly press the mixture into the bottom and sides of the pie dish.
  5. Freeze for 10 minutes.
  6. Then bake for 20 minutes. Let cool completely on a wire rack.
  7. To prepare matcha mousse, sprinkle gelatin powder in 2 tablespoons water. Let stand for 5 minutes.
  8. Mix matcha powder with another 2 tablespoons water to form a paste. Then mix it with the gelatin until smooth.
  9. Beat the egg yolks until light and creamy, about 5 minutes. Mix in the matcha mixture.
  10. Beat in the melted white chocolate until combined.
  11. 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.
  12. Remove cooled pie crust from the pan. Pour the matcha filling in and smooth the top with a spatula.
  13. Refrigerate the tart until set, about 3 hours, or preferably overnight.
  14. Garnish with fresh strawberries and shredded coconuts.
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3 Reviews

laura
laura February 4, 2024
This was the scariest recipe I've ever made. Every step of the way I didn't think it'd work out. The gelatin would be too stiff to mix with everything else, sometimes I'd manage to soften it by not letting the chocolate cool for example. The taste is great if you love matcha but I'd halve or quarter the amount of gelatin it calls for. I ended up with a lumpy mousse. I saw someone comment it was probably 2 teaspoons rather that 2 tablespoons, maybe try that.
 
Molly H.
Molly H. March 21, 2018
I followed this recipe perfectly, but my matcha paste did NOT mix with the gelatin. It was lumpy, hard, and very unpleasant. Unfortunately, this ruined the entire tart and I had to strain it. The overall color was a very unappealing pale green (although my matcha is very high-quality). I really wanted to like this recipe! It’s too bad something went so wrong. :(
 
Caroline L.
Caroline L. December 15, 2021
I had a similar experience with the gelatin unable to be incorporated into the matcha paste. I warmed it up to successfully make the mixture, but then it hardened again and wouldn't incorporate into the whipped cream. I'm wondering if the recipe meant two teaspoons of gelatin rather than tablespoons.