INGREDIENTS

• Chocolate Cookie Crust
• • 2¼ cups crisp chocolate cookie crumbs
• • 1 Tbsp granulated sugar
• • Pinch of salt
• • 10 Tbsp unsalted butter, melted
• Matcha Cream Filling
• • ½ cup granulated sugar
• • 4½ Tbsp corn starch, sifted
• • ⅛ tsp salt
• • 1½ cups whole milk
• • 1 cup heavy cream
• • 4 tsp Aiya Culinary Grade Matcha, sifted
• • 4 tsp water
• • 5 Tbsp unsalted butter, melted and briefly cooled
• • 2 tsp vanilla extract
• White Chocolate Web
• • 1 oz white chocolate, melted

DIRECTIONS

• Chocolate Cookie Crust
• 1. In a medium mixing bowl, whisk together chocolate cookie crumbs, sugar, and salt. Add melted butter and stir in until mixture is evenly moistened and resembles wet sand.
• 2. Transfer mixture to a 9.5″ tart pan and use the bottom of a measuring cup to press into bottom and sides of pan, making sure it’s firmly compacted. Use a knife to level off top edge, and then press edges down with thumb and forefinger to smooth out.
• 3. Freeze for 10 minutes, and then transfer to refrigerator while prepping Matcha cream filling.
• Matcha Cream Filling
• 1. In a medium saucepan, whisk together sugar, corn starch, and salt. Add milk and cream and thoroughly whisk into sugar mixture, making sure no clumps of cornstarch remain.
• 2. In a small bowl, combine Matcha and water and whisk vigorously until smooth. Add to saucepan and whisk in until smoothly incorporated.
• 3. Place saucepan on stove over medium heat and cook, whisking constantly, until mixture begins to thicken; if you stop whisking, you should also see bubbles beginning to pop up on the surface. Continue cooking and whisking for about 30 seconds longer; the mixture should be quite thick. Turn off heat and slowly pour in melted butter while whisking.
• 4. If filling looks lumpy at this point, use a blender to smooth out. Otherwise, pour directly into prepared crust, making sure top surface is level and smooth. transfer to refrigerator to chill until set – at least a few hours.
• White Chocolate Web
• 1. Use a piping bag fitted with a small round tip to pipe melted white chocolate in a spiderweb pattern over finished tart.