Matcha Cream Panna Cotta Tart

Ingredients

• For the Crust:
  • 1 1/2 sticks (6 tablespoons) cold unsalted butter, cut into small pieces
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
• For the Matcha Panna Cotta Filling:
  • 3 cups heavy cream
  • 1 cup whole milk
  • 2 tablespoons matcha powder
  • 1/4 cup granulated sugar

Instructions

Make the Crust:

1. In a large bowl, combine flour and salt.
2. Add cold butter; use a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice-cold water, stirring with a fork until dough comes together in a ball.
4. Wrap the dough in plastic wrap; refrigerate for at least 1 hour.

Roll out the Crust:

1. On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch (3 mm).
2. Transfer the rolled-out dough to a 9-inch (23 cm) tart pan with a removable bottom.
3. Trim any excess dough from the edges.

Make the Matcha Panna Cotta Filling:

1. In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the mixture reaches 170°F (77°C).
2. Remove the saucepan from the heat; whisk in matcha powder.
3. Strain the mixture into a clean container to remove any lumps.

Pour in the Filling:

1. Pour the cooled matcha panna cotta mixture into the prepared tart shell.
2. Smooth the top with an offset spatula or the back of a spoon.

Chill and Serve:

1. Refrigerate for at least 4 hours or overnight until set.
2. Allow the tart to come to room temperature before serving.
3. Garnish with matcha powder, if desired.

Enjoy your Matcha Cream Panna Cotta Tart!