Tart Shell

1. Combine almond meal, flour and sugar in a mixing bowl
2. Rub the butter and water into the dry ingredients until a dough forms
3. Roll out between between two pieces of parchment paper and line a transfer to a 24cm tart tin
4. Use a fork to poke holes on the base of the tart shell
5. Refrigerate for at least 1 hour
6. Preheat the oven to 180C/355F
7. Prep the tart for blind baking by lining the inside with baking paper and filling with baking beans or rice
8. Bake for 35-40 minutes, or until the tart shell is no longer raw
9. Remove the baking beans and bake for another 15 minutes until golden brown
10. Cool completely

Matcha Ganache

1. Combine white chocolate and glucose in a heat-proof bowl
2. Heat the cream in a pan until just boiling
3. Pour over the white chocolate and glucose and stir until melted
4. Combine the matcha powder and 2 tbsp of the white chocolate cream together in a small bowl, whisk until smooth
5. Add the matcha mixture to the rest of the white chocolate ganache and stir until smooth and well combined
6. Pour into the cooled tart shell
7. Place in the refrigerator for a minimum of 2 hours to set

Vanilla Whipped Cream

1. Combine cream, sugar and vanilla extract in a bowl
2. Whip until stiff peaks
3. Transfer to a piping bag fitted with a St.Honore tip (or any desired tip)
4. Pipe cream on top of the set ganache and dust with matcha powder