A good day for family, love and a sweet recipe.
I recently visited my family after not seeing them for a long time. Oh, I had missed them! All this time away from each other, yet there was no time lost between the past and the now. The love is always there whether we are far or nearby.
A special day it was!
We shared information, communicated, hugged, laughed and whipped up a nice, delicious recipe. Now you can try a slice of this scrumptious tart!
Enjoy time together!
Family reunions are like a hearty soup for the soul. They warm you, fill your love tank and radiate happiness. It’s a time to truly enjoy and create memories. Enjoy your present in the present with your loved ones.
As you make your plans for the week or the month, remember to include your loved ones. Plan that family get-together and make it happen.
Why not? Make the tart, the recipe is here, and share it with those you hold dear to your heart. The recipe is quite lengthy, and very instructive, but the time and effort you’ll put into making this yumness is worth it. Your taste buds will thank you.
Matcha
Matcha is made of green tea leaves that have been ground into a fine bright-green powder. Good quality matcha is absolutely necessary. When in the store, look for stone-ground, organic matcha that’s from Japan. Mmm! You’ll taste the difference!
Matcha also has plenty of health benefits. It’s rich in antioxidants, promotes good heart health and boosts brain function.
Recipe
Matcha Coconut Tart — a recipe for yourself and the ones you love so matcha!
For the crust:
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup unsalted butter, cut into cubes and cold
A splash of vanilla (1/4 teaspoon, or more)
1 egg
For the cream filling:
3/4 cup Coconut Cream
2 tablespoons granulated sugar
1 tablespoon all-purpose flour (sifted)
3 teaspoons cornstarch
1 teaspoon Matcha powder (or 2 teaspoons for extra strength. If you love matcha as much as I do!)
2 large egg yolks
1 tablespoon cold butter (cut into small cubes)
How to make it
Start with the pie crust.
Grab your food processor (or you can opt to do this by hand, but it gets messy and takes a bit longer). Combine the flour and sugar in the food processor. Add half of the butter first and pulse. Once the butter incorporates, add the rest of the butter. Pulse. Once Incorporated, add the egg until well mixed.
Put this mixture into a large bowl and work it into a ball. Cover it with plastic wrap and put this pie ball in the fridge.
Up next: the cream filling.
In a small bowl, mix together the sugar, flour, 2 teaspoons of cornstarch and matcha.
Add the egg yolks (Tip: Save and use the egg whites for a quick omelette later). Whisk until it comes together. Set this green matcha mixture bowl aside.
Next, heat the coconut milk in a saucepan. Do not let the milk scorch. Keep mixing, mixing, mixing! Once it begins to bubble and steam up, remove from heat. It’s time to temper the green mixture. Spoon a tablespoon of milk from the saucepan into the green mixture bowl with the yolks. Mix, mix, mix.
Little by little add the hot coconut cream mixture into the green mixture until about half of the hot cream has been incorporated. This will avoid the egg yolks from cooking and scrambling.
Now, completely pour the green mixture back into the saucepan with the rest of the heated coconut cream.
Put the saucepan back on the burner on low heat. Stir, stir, stir. Add the remaining 1 teaspoon of cornstarch. Stir, stir, stir until the cream thickens to a thicker consistency.
Remove from heat and add the butter. Whisk until melted. Put this mixture in a bowl and cover with plastic wrap. Make sure to have the plastic wrap touching the surface of the filling. Refrigerate this green cream filling for one hour.
Back to the pie crust.
It’s time to bake your pie crust.
Take your pie ball out of the fridge and put it in the middle of the 9-inch tart pan. Start to punch it down to fill the pan, bottom and sides. Spread it out evenly. Pop it into the oven at 375 degrees F.
Bake for 15-20 minutes. Let it cool completely.
Once cooled, it’s time to fill the pie crust with the green cream filling. Take the chilled cream filling out of the fridge, remove the plastic wrap and give it a quick whisk. Spread it evenly onto the tart.
Serve.
At this point, you can either eat it as is, but the consistency of the filling might be a little runny. Or you can cover the pie with plastic wrap (the plastic wrap touching the surface of the cream filling) and put it back into the fridge (one more hour) for it to firm up a bit more.
Toppings are totally optional. My preference is enjoying the tart as is. I like to simply taste and savor the flavor of matcha. But if you feel like you want a little something extra, I suggest berries or sliced strawberries!
Enjoy!
Stay happy and healthy,
