Once upon an era past, I had an all-encompassing obsession with dinosaurs. In kindergarten, I was certain I wanted to spend my life digging up Tyrannosaurus rex bones and told my teacher I was going to rule The Land Before Time. Ultimately, those aspirations were obliterated by an unforeseen meteor and doomed to prehistoric lore, but I did manage to pivot to a niche area of study known as pieleontology. Refer to exhibit A, displaying the effects of evolution on the Coconut Age and the White and Dark Chocolate Ages perfectly preserved in the bedrock of matcha. Imfossibly fascinating stuff!
1 fully baked Matcha Green Tea Tart Pastry Shell, cooled completely
NO-BAKE MATCHA WHITE CHOCOLATE CHEESECAKE
8 ounces (227 grams) white chocolate, finely chopped
2 tablespoons (12 grams) matcha green tea powder
1 cup (237 milliliters) heavy cream
8 ounces (227 grams) cream cheese, at room temperature
1. Microwave the white chocolate in a microwave-safe bowl, stopping to stir every 30 seconds, until melted and smooth. Sift in the matcha powder and stir to incorporate. Let cool to room temperature.
2. Put the heavy cream in a medium bowl and whip with an electric mixer on high to soft peaks. Set aside.
3. In a large bowl, whip the cream cheese with an electric mixer on medium speed until smooth and creamy. Add the cooled matcha and white chocolate mixture and beat on medium-high until fluffy, about 2 minutes. With the mixer on low, beat in half of the whipped cream. Gently fold in the remaining whipped cream with a spatula until just combined. Do not overmix.
4. Scoop the filling into the prepared matcha tart shell and smooth the surface with an offset spatula. Store the tart in the refrigerator until ready to serve.
TEXTURED LAYERS DESIGN PROCESS
½ cup (60 grams) unsweetened coconut chips
2 ounces (56 grams) white chocolate
2 ounces (56 grams) dark chocolate
Toothpick or paring knife
Chef’s knife
1. Put ¼ cup (30 grams) of the coconut chips in a small skillet and toast over medium heat until golden, stirring frequently.
2. Depending on your desired texture, shave, grate, or finely chop the chocolates, keeping them separate.
3. Using a toothpick or the tip of a paring knife, lightly draw wavy lines with approximately 1 inch of separation across the surface of the matcha cheesecake to create an abstract layer design. Fill in the various layers with the untoasted coconut, toasted coconut, white chocolate, and dark chocolate, alternating among the toppings and leaving some layers empty to let the green filling show through. A toothpick or the tip of the paring knife can be used to nudge errant coconut chips or chocolate bits into place.
4. Keep in the refrigerator until ready to serve. This tart is best consumed within 2 days.
SUGGESTED SUBSTITUTIONS
Crust alternatives: Coconut Pecan Crust, Basic Tart Pastry Shell, Chocolate Tart Pastry Shell
Topping alternatives: Chopped nuts, sprinkles, Oreo crumbs