Matcha Tart

Add the chilled butter and toss with your hands to coat it in the mixture. Rub the mixture between your fingers to incorporate the butter. Keep going until the mixture is sandy and no big chunks of butter remain. Alternatively, use a pastry cutter.

Add the egg and mix just until combined. If the dough is too crumbly and won’t come together when grabbed, start adding the cold water 1 tablespoon at a time. Mix just until combined and the dough clumps and stays in a clump when grabbed.

Roll the dough between two sheets of plastic, parchment or silicone baking mats until 1/8-inch thick. If you do not have these, use flour, but sparingly.

Carefully transfer the dough to the tart tin. If the dough is too warm and difficult to work with, pop it into the freezer for 10 minutes. Press the dough into the pan and trim the excess off the edges. You will have some leftover dough and can save it to bake off as linzer cookies.

Prick the bottom of the tart crust all over with a fork and transfer it to the freezer to freeze solid for at least 1 hour before baking.

When ready to bake, preheat the oven to 325°F. Remove the tart from the freezer and line with parchment paper* and ceramic pie weights or dried beans. Bake for 20 minutes, then carefully remove the parchment and weights. Bake for an additional 8-10 minutes or until the surface looks dry and crisp. Remove from the oven and let cool.

Optional: Melt 2 tablespoons of white chocolate in the microwave in short spurts of 15 seconds. Use a pastry brush to brush the chocolate onto the inside of the cooled tart crust to line it. This will prevent a soggy bottom from the moisture of the curd.

Beat in the egg yolks and whole eggs. Add the orange juice and lemon juice, followed by the orange zest and lemon zest.

Place the bowl over a bain-marie (a saucepan with one inch of water in the bottom that does not touch the bowl when the bowl is placed on top). Cook, whisking constantly, until the mixture thickens and reaches 165°F on an instant read thermometer.

Remove from heat and pour into the prepared cooled and white chocolate-lined crust. Cover with plastic wrap touching the surface and refrigerate 2 hours, or until completely chilled.

Set this bowl over a bain-marie (a saucepan with one inch of water in the bottom that does not touch the bowl when the bowl is placed on top). Cook over medium-low heat, stirring frequently, until all of the chocolate is melted and the mixture is smooth.

Optional, but strongly encouraged: Transfer to a cup or smaller container and blend with an immersion blender until lightened in color and emulsified. Be sure to keep the blender submerged the entire time as to not introduce air bubbles into the ganache. Completely optional: Add a bit of white food coloring to lighten the color.

Pour the ganache into the cooled tart crust and smooth with an offset spatula, as necessary. Let cool completely to room temperature before placing in the fridge to chill completely to set, about 2 hours.