Matcha Meringue Tart

March 22, 2017

The Matcha Meringue Tart is one of many sweet and savory recipes from Matcha: A Lifestyle Guide, a new book from our sister publishing company Dovetail.

Matcha and coconut are a natural pairing. The chewy macaroon-like coconut crust balances the rich matcha pudding in this dessert, and a cloud of fluffy toasted meringue lightens things up. It’s important to cover the filling with plastic wrap as soon as you pour it into the crust; then, once you’ve made the meringue, spread it on top of the filling while both are still warm. The plastic wrap prevents the filling from cooling; if it cools or forms a skin, the meringue will have a hard time sticking to it.

Matcha Meringue Tart
Serves 8

For the Crust

  • 2 tablespoons coconut oil, plus more for greasing the pan
  • 2 cups unsweetened shredded coconut (7 ounces)
  • 1/3 cup granulated sugar
  • ½ teaspoon kosher salt
  • 1 egg white

For the Filling

  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • 1 tablespoon matcha, sifted
  • ½ teaspoon kosher salt
  • 5 large egg yolks
  • 2 cups whole milk
  • 2 tablespoons unsalted butter, cut into
  • ½-inch cubes
  • ½ teaspoon vanilla extract

For the meringue:

  • 1 cup granulated sugar
  • 1 tablespoon cornstarch
  • 5 large egg whites
  • 1 teaspoon vanilla extract

Make the crust: Preheat the oven to 325°F and lightly grease a 9½-inch tart pan with coconut oil. Combine the 2 tablespoons coconut oil, shredded coconut, sugar, salt, and egg white in a medium bowl and mix with your hands until a stiff dough forms. Press the coconut mixture evenly into the bottom and up the sides of the tart pan, creating a ¼-inch thick wall and base. Bake until golden brown and set, about 25 to 30 minutes. Transfer to a rack and let cool completely.

Make the filling: Combine the sugar, cornstarch, matcha, and salt in a medium saucepan and stir to mix evenly. Add the yolks and stir until smooth. Stir in the milk and bring to a simmer over medium heat, stirring constantly. Cook the custard, stirring often, until it thickens and is] bubbling, about 5 to 7 minutes. Remove the pan from the heat and stir in the butter and vanilla until smooth. Scrape the pudding into the cooled tart crust and smooth the top. Place a sheet of plastic wrap directly on the surface of the pudding (do not refrigerate).
Make the meringue (immediately!): Combine the sugar, cornstarch, and egg whites in the bowl of a stand mixer fitted with the whisk attachment. Place the bowl over a small saucepan of simmering water, stirring constantly, until the sugar dissolves and the mixture is warm to the touch (an instant-read thermometer should read no higher than 140°F).
Remove the bowl from the pan, attach it to the stand mixer, and beat the meringue at medium-high speed until glossy and fluffy, about 3 minutes. Beat in the vanilla and then spread the meringue evenly onto the warm tart filling; leave about ½ inch of the filling exposed around the edge. Brown the outside of the meringue using a broiler or kitchen torch, and then let the pie cool completely to set the filling before serving.