To create tart shell: In food processor, combine all crust ingrients except water. Pulse until dough looks like wet sand or tapioca pearls. Add water a tablespoon one at a time. Pulse until the dough comes together.
Gater into a ball, and place between plastic wrap. Flatten to palm size. Refrigerate for 15 min.
Preheat oven to 375° F.
Roll out 1/4 inch thick and press into the tart shell. Poke fork holes on the base of shell. Cover with parchment or foil. Fill with weights (beans, rice, etc.).
Bake for 20 minutes.
Remove weights and parchment paper. Bake for 10 more minutes.
Remove from oven and cool.
In a medium bowl mix together corn flour, sugar, vanilla, and matcha.
Add yolks to these dry ingredients. Whisk until well combined and light yellow.
Heat milk until warm but not yet steaming.
When milk is hot, pour it slowly into the yolks while constantly whisking. After completely incorporating milk, return the mixture to the stove on a medium low heat.
Continue stirring until the spoon or whisk leaves a trail. Be careful; once it´s done, it left on the heat to long, it can burn immediately.
Remove from heat and place in an ice bath while whisking until only warm.
Place in a bowl and cover the skin with plastic wrap and put in the fridge for at least 2 hours.
Once chilled, add creme to the tart shell.
Decorate with sliced strawberries.
