Matcha-yuzu cheesecake tart

I really only made this because I had a fruit tart order, and when I was measuring out my ingredients, I thought that a doubled recipe for my standard shortbread dough would be enough for two 6-inch tarts, but then I wound up with a generous amount of pastry and filling, so I was able to make the two tarts for my order, and a third one for fun. For the third one, I opted for to make it a matcha cheesecake instead, just because I could. And along that logic, I put some gold leaf on top of the green matcha cheesecake filling, just because why not? The crust itself is a pate brisee with matcha infused into it, while the cheesecake contains yuzu inspiration chocolate, matcha, and obviously cream cheese. The filling is a no-bake one, so once the crust is made, it’s off to the freezer! Relatively low-maintenance to make, just so long as you have patience with it!

For the crust:
1 cup all-purpose flour
1 stick unsalted butter
1/4 cup granulated sugar
1 tablespoon matcha powder
1 teaspoon vanilla extract
1/4 cup cold water

Blend together your ingredients to form a dough in a food processor. Refrigerate it until chilled, about 10 minutes. Roll the dough out on a floured surface and transfer into a 6-inch by 2-inch ring mold that has been lined with oil and flour. Be sure the mold is on a silpat before doing this step. Place the silpat onto a sheet tray and bake it at 350 degrees F for 20 minutes. After 20 minutes, using a round cup, press down the still-warm crust, then continue baking for another 10 minutes. Cool down the crust completely. Unmold the crust and set aside for it to be filled.

For the filling:
8 oz cream cheese
1 1/2 teaspoons gelatin powder
2 tablespoons yuzu juice
1/4 cup water
1 tablespoon matcha powder
1/4 cup granulated sugar
a pinch of salt
1/4 cup yuzu inspiration

Bloom gelatin with yuzu juice. Combine all of your ingredients except for the cream cheese and bring to a simmer. Once the gelatin has dissolved and the yuzu inspiration has melted into the liquid, pour into the cream cheese and whip until combined. Pour the filling into the crust and smooth off the top. Freeze for at least 1 hour. Finish with gold leaf if desired.

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