I love matcha, when I saw matcha custard pies on four and twenty black birds Instagram feed I was dying to make one, (it’s not like I can jump on a plane and go and try one in the states, maybe one day) I decided to look through their cook book and see the ratios for a custard pie recipe and then alter it and add matcha and yuzu juice, so I adapted the custard part of the recipe from their rhubarb and custard pie, it was so tasty, to give it an even bigger Asian flavour I added ground black sesames to pastry. I used three tbsp of yuzu juice but lemon juice will be ok. This would be great for Chinese New Year.

Recipe for pastry

• 30g black sesame seeds toasted and ground
• 210g plain flour
• 100g butter
• pinch of salt
• one egg yolk
• 2 tsp ice cold water

in a food processor pulse together the flour, salt and ground black sesame seeds then add the butter and mix until it resembles bread crumbs then add the yolk and water and pulse a few times to bring together and tip out and bring the dough together into a ball and cover and rest in the fridge for 20 minutes.

preheat the oven to 180c and roll out the dough and press into tart tin and place some baking paper on top and fill with baking beans the bake for 15 minutes, then remove the beans and paper and bake for another 15 minutes then remove from the oven and turn down to 170c

for filling

• 3/4 cup sour cream
• 1/2 cup sugar
• 2 eggs
• 1/4 cup double cream
• 2 to 3 tbsp matcha
• 3 tbsp yuzu or lemon juice
• 1tsp vanilla bean paste

mix together the filling ingredients and pour into the tart shell and cook on the middle shelf of the oven for 25 to 30 minutes until the edges are set and there is still a slight wobble in the centre. Leave for at least 1 hour before slicing.