Matcha Tea and Berry Cream Pie

Ingredients

For the dough:

Butter 250g

Sugar 175g

Almonds 40g

Flour 400g

Egg 1

Egg yolk 1

Water 2 tbsp

For the filling:

Cornstarch 1/4 cup

Sugar 3/4 cup

Milk 400 ml

Egg yolk 4

Butter 2 tbsp

Matcha tea 2 tbsp

Vanilla

Pinch of salt

Lime

Blueberries

Blackberries

In a blender, combine the butter, sugar, almond flour, flour, salt, and vanilla. Pulse until crumbly.

Add the egg, yolk, and water if needed. Once the dough begins to come together, form a ball, wrap in plastic wrap, and refrigerate for a couple of hours.

Grease a 25x10 cm pan with butter. Roll out half the dough between two layers of parchment paper, transfer it to the pan, and trim off any excess.

Place the pan with the dough in the freezer for 15-20 minutes. Preheat the oven to 180°C. Place a piece of parchment paper in the pan with the dough and sprinkle a "weight" on top. Bake for 20 minutes with the weight, then remove and bake for another 10 minutes. Cool.

For the cream, pour 2 tablespoons of boiling water over the tea. Mix the starch with 1/4 cup of sugar and 1/2 cup of milk, add the yolks, and stir well. Pour the remaining milk into a saucepan, add the remaining sugar and vanilla, and bring to a boil.

 Remove from heat and slowly add the mixture to the yolk mixture, stirring constantly. Pour everything back into the saucepan and simmer, stirring constantly, over low heat until it thickens and comes to a boil. Remove from heat, add the tea and butter. Stir, cover with plastic wrap, and let cool.

Pour the cooled cream onto the prepared tart base, smooth it out well, and decorate as desired. Refrigerate for at least a couple of hours.

Enjoy!