Chocolate Matcha Shortbread Crust

Melodramatic like a proverbial dark and stormy night, this crust is inky in color with a touch of bitterness that pairs especially well with light, fruity whipped creams.

¾ cup (107 grams) all-purpose flour

½ cup (57 grams) powdered sugar

2 tablespoons (11 grams) unsweetened Dutch-process cocoa powder

2 tablespoons (12 grams) matcha green tea powder

½ teaspoon kosher salt

½ cup (1 stick/113 grams) unsalted butter, at room temperature, cut into ½-inch cubes

1. Preheat the oven to 375°F.

2. Sift the flour, powdered sugar, cocoa powder, matcha powder, and salt into a medium bowl and whisk well. Rub the butter cubes into the flour mixture with your fingers, working until a homogenous dough forms. The resulting dough should be smooth and supple.

3. Press the dough into a 9-inch tart pan with a removable bottom, using your palm to flatten it into an even layer. Place the tart pan on a baking sheet to catch any butter drips that occur during baking and to provide stability as you transfer the tart shell in and out of the oven.

4. Bake for 18 to 20 minutes, until the edges are crisp and the crust surface is dry throughout.