For the matcha cookies

Preheat oven to 180C. Cover a large baking tray with baking paper.

Sift together the flour, matcha powder, baking powder and salt.

Put the butter in a mixing bowl and beat until smooth.

In separate mixing bowl, whisk the sugar and eggs until light in colour.

Add the butter to the sugar and egg mixture and mix together until incorporated.

Fold in the sifted dry ingredients and mix together to form a dough.

Roll out the dough to a thickness of six millimetres. Place on prepared tray.

Bake at 180C for 15 minutes.

Cool down and cut using an 8cm tart ring.

When cookie off-cuts are cold, crush them in a food processor and save for garnish.

For the pastry cream

Boil milk.

In a separate bowl, mix egg yolks with castor sugar until pale then add the corn flour.

Add the boiled milk to the yolk and sugar mixture and pour back into the pan.

Bring back to the boil for two minutes.

Add butter and mix until smooth.

For the matcha cream

Soak the gelatine in 25 grams of icy-cold water for few minutes until soft. Squeeze gelatine to remove excess water.

Whisk the pastry cream (see above) and matcha powder until smooth. 

Melt the gelatine over a double boiler.

Add the pastry cream to the gelatine.

Semi-whip the cream and fold into the pastry cream. Set aside.  

For the matcha sauce

Bring cream to boil.

Place white chocolate and matcha powder in a bowl and pour the hot cream over.

Emulsify until smooth using a stick blender. Set aside.

To assemble, cover a tray withbaking paper and place the cookies inside the tart rings.

Pipe the matcha cream into tart rings and freeze for four hours.

Remove the matcha tarts from the rings and defrost in the fridge for two hours.

To serve, sprinkle the defrosted matcha tarts with reserved matcha cookie crumbs. Serve with matcha sauce and seasonal berries.