Original Post @ utry.it | Makes: 24 (2-inch square)

Ingredients

For the crust:

• 1/4 cup unsalted shelled pistachios
• 1/2 stick unsalted butter, cut into small pieces
• 1/4 cup granulated sugar
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3/4 cups all-purpose flour

For the Mousse: 3/4 cup heavy cream

• 3/4 cup powdered sugar (divided)
• 6 ounce cream cheese, room temperature
• 6 ounce mascarpone cheese, room temperature
• 3/4 teaspoon vanilla extract
• zest of 1/2 lemon
• 1/2 teaspoon lemon juice
• 1 1/2 teaspoons unflavored gelatin powder, dissolved in 1 tablespoon cold water
• 1 tablespoons matcha powder (plus more for dusting)
• 3 tablespoons hot milk

Instruction

1. Preheat oven 350F.
2. In a food processor, pulse the pistachios until finely ground. Then add in butter, pulse until butter becomes pea size. Add sugar, vanilla extract, salt and flour, process until incorporated and the dough is crumbly.
3. Using the bottom of a shot glass, press 1 tablespoon of dough over the bottom the baking pans (with removable bottoms).  Bake the crust for 8 to 10 minutes or until golden brown. Let crust cool on a wiring rack.
4. Stir matcha powder and gelatin mixture into hot milk until completely dissolved. Let cooled.
5. In a stand mixer with whisk attachment, beat heavy cream until foamy, add 1/4 cup of the powdered sugar and beat until stiff peaks form. Set aside.
6. In the same mixer bowl with paddle attachment, beat cream cheese, mascarpone cheese and remaining powdered sugar until smooth. Add vanilla extract, lemon zest, lemon juice and matcha mixture and beat until well combined.
7. Fold whipped cream mixture into cream cheese mixture in 3 batches until well combined. Pour onto cooled crust and refrigerate for at least 2 hour or until ready to serve. Dust top with matcha powder right before serving.