Matcha Soy Milk Tarts with Whipped Yuzu Curd and Coconut Tuiles

Directions

For Tart Filling:

1. Dissolve matcha in hot water until no longer clumpy.
2. Whisk together cornstarch, 40g sugar, 225g soy milk, and egg yolks. Set aside
3. In a saucepan, combine remaining soy milk and sugar, and bring to a boil. Remove from the heat and pour some of the hot liquid into the starch mixture.
4. Add all of the liquid back into the pot and cook over medium heat, whisking constantly.
5. Continue to cook until the mixture thickens and begins to bubble.
6. Remove from the heat and add the butter, matcha mixture and vanilla.
7. Pour mixture into prepared tart shells.
8. Bake at 325 degrees for 10-12 minutes to set the surface. Chill for two hours minimum before serving.
9. Top each tart with the Whipped Yuzu Curd and a Coconut Tuile and serve.

For Whipped Yuzu Curd:

1. Bloom gelatin in cold water.
2. In a bowl set over a pan of boiling water, mix sugar, egg, and yuzu juice. Whisk until thickened.
3. Strain, add in bloomed gelatin.
4. Using an immersion blender, blend in soft butter until completely smooth.
5. Transfer curd to a stand mixer fitted with the whisk attachment. Add heavy cream slowly and whip until medium-stiff peaks.

For Coconut Tuile

1. Toast coconut until golden brown. Let cool, then briefly pulse in food processor until fine.
2. In a small bowl, whisk together melted butter, sugar and egg white until smooth.
3. Whisk in flour, salt, and vanilla. Stir in shredded coconut.
4. Drop small spoonfuls of batter onto Silpat or greased parchment paper and spread thinly into circles. Keep spacing of at least two inches, as the tuiles will spread.
5. Bake 6-8 minutes at 350 degrees until golden brown on the edges.
6. Let cool and break into shards.