The matcha break

Matcha is a very special type of green tea grown and produced in a unique way and according to ancestral traditions by artisan growers in Japan. The leaves are not infused but rather finely ground into a very delicate powder. The resulting powder is mixed with hot water in a matcha bowl, with a special utensil called a chasen (a matcha whisk made from a single piece of bamboo). The tea leaf is fully consumed, which provides a phenomenal amount of antioxidants: 137x more than in infused tea!

Prepare the dough: Preheat the oven to 325°F and lightly grease a 9000 inch pie pan with coconut oil. Combine the 2 tablespoons of coconut oil, shredded coconut, sugar, salt and egg white in a medium bowl and mix with your hands until a stiff dough forms. form. Press the coconut mixture evenly into the bottom and sides of the tart pan, creating a 1/4 inch thick wall and base. Bake until golden brown and set, about 25 to 30 minutes. Transfer to a wire rack and let cool completely. Prepare the filling: Combine the sugar, cornstarch, Matcha and salt in a medium saucepan and stir to combine. Add the yolks and stir until smooth. Stir in milk and bring to a boil over medium heat, stirring constantly. Cook custard, stirring often, until thickened and bubbly, about 5 to 7 minutes. Remove pan from heat and stir in butter and vanilla until smooth. Scrape the pudding into the cooled pie crust and smooth the top. Place a sheet of plastic wrap directly on the surface of the pudding (do not refrigerate).

Make the meringue (immediately!): Combine the sugar, cornstarch and egg whites in the bowl of a stand mixer fitted with the whisk attachment. Place the bowl over a small saucepan of simmering water, stirring constantly, until the sugar dissolves and the mixture is warm to the touch (an instant-read thermometer should read no more than 140°F).Remove bowl from pan, attach to stand mixer and beat meringue on medium-high speed until glossy and fluffy, about 3 minutes. Stir in vanilla, then spread meringue evenly over hot pie filling; leave about an inch of filler exposed around the edge. Brown the outside of the meringue using a broiler or kitchen torch, then let the pie cool completely to set the filling before serving.Recipe by Jessica Flint and Anna Kavaliunas