Looks like we lost our spring.
Two weeks ago it was still below 10 degrees. My kids were still wearing their winter jackets and rain boots to school although they begged for a hoodie instead because “IT IS MAY, MOM!” Now two weeks later. Boom! We started to see the colorful tulips, greenery, sunshine and warmth. Kids gleefully changed into their shorts and summer dresses. Running around the backyard all sweaty and screamy. Yesterday after school they started to dig out the water guns and drawing chalk. Summer is finally here. And suddenly it’s totally okay that we didn’t have spring.
While we enjoy warm pies in cold weather, we love to serve tarts right out from the refrigerator during summer. From something really fuss-free to put together, like strawberry cream pie and coconut banana cream pie, to my kids’ all-time favorite raspberry swirl ice cream pies, to show-stopping pumpkin chiffon tart, French chocolate silk pie, mango lime coconut tart, and this matcha custard tart.
Thanks to Happy Matcha, Australian’s best organic matcha tea, who delivered me their ceremonial grade organic matcha powder in it’s very adorable packaging. And I decided to create this beautiful matcha custard tart with it.
- 3/4 sweetened shredded coconut
- 10 tablespoons cold unsalted butter, cut into chunks
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 2 teaspoons unflavored gelatin powder
- 4 tablespoons water
- 2 tablespoons matcha powder
- 4 egg yolks
- 200 grams white chocolate, melted and cooled
- 1 cup heavy cream