Method

• 1.
  For the pastry, place the butter, sugar, flour, seeds and a pinch of salt in a food processor and pulse to combine. Add 1/4 cup (60ml) cold water and pulse until just combined. Turn out the pastry and shape into a at disc.
• 2.
  Enclose in plastic wrap and chill for 2 hours. Meanwhile, for the sesame snaps, preheat oven to 160°C. Grease and line 2 large baking trays with baking paper.
• 3.
  Combine the glucose, milk, sugar and butter in a saucepan over high heat and bring to the boil. Remove from heat and stir through sesame seeds. Set aside to cool to room temperature.
• 4.
  Using a palette knife, spread the cooled sesame mixture very thinly over the prepared trays. Bake for 12-15 minutes until light golden. Transfer to a wire rack and set aside to cool for 30 minutes or until crisp. Break into pieces and store in an airtight container at room temperature until required.
• 5.
  Increase oven to 180°C. Grease a 28cm loose-bottomed uted tart pan.
• 6.
  Roll out the pastry on a lightly floured work surface until large enough to fit the tart pan, then use to line pan, trimming excess. Prick the base all over with a fork, then chill for 30 minutes.
• 7.
  Meanwhile, place the cream in a saucepan over high heat and bring to just below boiling point. Place egg yolks, sugar and matcha in a heatproof bowl and whisk until creamy. While whisking, slowly pour the hot cream over the matcha mixture.
• 8.
  Set the bowl over a saucepan of simmering water (don’t let the bowl touch the water) and stir custard with a wooden spoon for 4-6 minutes until mixture coats the back of the spoon.
• 9.
  Cover surface with plastic wrap and chill for 2 hours or until cold. Transfer to a stand mixer, add double cream and whisk until soft peaks form.
• 10.
  Line the pastry with baking paper and fill with baking weights. Bake for 18 minutes, then remove the weights and paper. Bake for a further 15-18 minutes or until the pastry is dry and golden. Set aside to cool.
• 11.
  To assemble the tart, spoon the matcha cream into the tart shell and top with the sesame snaps.