Matcha Custard Tart with Coconut Crust

A 9-inch tart with a toasted coconut crust filled with a creamy matcha and white chocolate custard.

Ingredients

3/4 cup	180 ml	sweetened shredded coconut
1 plus 2 tablespoons cup		all purpose flour
10 tablespoons	150 ml	cold unsalted butter, cut into chunks
1/2 cup	120 ml	powdered sugar
1/2 teaspoon	2.5 ml	salt
2 teaspoons	10 ml	unflavored gelatin powder
4 tablespoons	60 ml	water
2 tablespoons	30 ml	matcha powder
4		egg yolks
200 grams		white chocolate, melted and cooled
1 cup	240 ml	heavy cream
—		fresh strawberries and shredded coconut (to garnish)

Ingredients (9-inch pie).

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.