Ingredients:

  • 1 cup (125g) All-purpose flour
  • 0.5 cup (60g) Raw pistachios, finely ground
  • 0.33 cup (65g) Granulated sugar
  • 0.5 cup (113g) Unsalted butter, melted and slightly cooled
  • 0.25 tsp Sea salt
  • 1 cup (240ml) Heavy cream, room temperature
  • 2 large Eggs
  • 1 large Egg yolk
  • 0.5 cup (100g) Granulated sugar
  • 1.5 tbsp (10g) Ceremonial grade matcha powder, sifted
  • 2 tbsp (30g) Smooth pistachio cream, unsweetened
  • 1 tsp Vanilla bean paste
  • 2 tbsp Crushed roasted pistachios

Instructions:

  1. Preheat your oven to 350°F (175°C). In a medium bowl, combine the all-purpose flour, ground pistachios, sugar, and sea salt.
  2. Pour the melted butter into the dry ingredients and stir until a clumpable, sandy dough forms. Transfer to a 9-inch tart pan with a removable bottom.
  3. Use the bottom of a measuring cup to press the dough firmly into the bottom and up the sides of the pan. Bake for 12–15 minutes until it smells nutty and looks pale gold.
  4. Remove the crust from the oven and lower the oven temperature to 325°F (160°C).
  5. In a large bowl, whisk together the heavy cream, eggs, egg yolk, sugar, sifted matcha powder, pistachio cream, and vanilla bean paste until perfectly smooth and emulsified.
  6. Pour the green tea custard into the warm crust. Bake at 325°F (160°C) for 15-18 minutes until the edges are set but the center still has a slight jiggle.
  7. Allow the tart to cool completely at room temperature for at least 2 hours to set. Garnish with crushed roasted pistachios before slicing.