For the tart shell: cream together Coco Sugar® and butter, then gradually add egg yolks. After the butter cream and egg yolks are well mixed, in a separate bowl, combine together the flour, cocoa powder, and vanilla extract, and mix well. Then, slowly mix the buttercream mixture with the flour mixture.
Wrap the tart shell in a plastic wrap, then chill for about 1/2 hour.
Preheat the oven at 347°F (175°C).
Unwrap the tart shell, then roll it to a thin sheet. Cut the tart shell dough in a small circle, using a mold. Then, transfer the cut tart shell dough, and put it on the tart shell mold.
Prick the tart shell before baking.
Bake the tart shell at 347°F (or 175°C) for about 23 – 25 minutes.
Meanwhile, make the curd: mix together all the curd ingredient in a low heat until the curd is thickened. Transfer the curd into a pipping bag, then let cool for a while.
Let cool the tart shell after taking them out of the oven. Once they’re cool enough, pipe the curd on the center. Then finish with matcha dusting and crushed peanuts.
