Instructions: Custard: In a small saucepan, combine 1/2 cup sugar, 5 tablespoons flour, a pinch of salt and a 1 tablespoon of matcha powder. Stir in milk, a little at a time, until smooth. Bring to a boil over medium heat, stirring constantly. Boil 60 seconds, then pour a small amount of hot liquid into the 2 egg yolks, and stir. Then return now heated egg yolks to saucepan and stir, over heat, until mixture starts to bubble again. Remove from heat, add vanilla. Cover and chill in refrigerator. Preheat oven to 450 degrees. This step is done first so that custard can be properly chilled by the time the pastry is ready for filling.
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