Matcha Custard Coconut Tart

Preheat oven to 350ºF. Grease a 9-inch pie dish with a removable bottom.

To prepare crust, toast coconut in oven for a few minutes until lightly brown. Let cool completely.

In a food processor, mix coconut, flour, butter, powdered sugar and salt until dough just becomes to form a ball. Firmly press the mixture into the bottom and sides of the pie dish. Freeze for 10 minutes.

Bake for 20 minutes. Let cool completely on a wire rack.

To prepare matcha mousse, sprinkle gelatin powder in 2 tablespoons water. Let stand for 5 minutes.

Mix matcha powder with remaining 2 tablespoons water to form a paste. Mix with the gelatin until smooth.

Beat egg yolks until light and creamy, about 5 minutes. Mix in the matcha mixture. Beat in the melted white chocolate until combined.

Whip the heavy cream until it becomes stiff. Add cream to the matcha mixture and fold with a spatula until it uniform in texture.

Remove cooled pie crust from the pan. Pour the matcha filling in and smooth the top with a spatula. Refrigerate tart until set, about 3 hours, or preferably overnight.

Garnish with fresh strawberries and shredded coconut.