Matcha Fruit Tart - easyjapaneserecipe

Combine butter, sugar, and vanilla extract until smooth
Add in egg yolks and mix until creamy
Add in flour
Using a ramekin or pie mold, press and flatten the dough into the mold to shape. About 1-2 cm thickness. The mold I am using is 5in in diameter and 1in height.
Chill in the refrigerator for 20 minutes or freezer for a few minutes. You don't want the crust to be frozen, just enough to chill it.
Bake for 12 minutes at 320F
Keep in fridge to cool before filling with custard

In a saucepan, heat up milk and heavy cream until a slight boil and turn off heat
In a separate bowl, combine egg yolks, sugar, vanilla extract and whisk until creamy and fluffy
Add in cornstarch and matcha and whisk until combined. Make sure there aren't any clumps.
In small increments, add in 1/4 at a time of the hot milk mixture in the egg mixture and whisk. You want to slowly add in as you whisk so you don't cook the egg yolk mixture all at once because that can lead to clumping
Once the egg and milk mixture is combined, pour mixture into the saucepan and turn on the stove to low heat. Continue to mix thoroughly to prevent uneven cooking.
Slowly, the mixture should start to thicken up. This will take a few minutes. You should get a thick custard mixture.
Remove from heat, place in a bowl, and into the fridge to cool.