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Crust:

4 oz. whole-wheat pastry flour (about 1 cup)

1/3  cup unsalted roasted pistachios

3  tablespoons powdered sugar

1/4  teaspoon salt

1/4  cup chilled butter, cut into small pieces

1  tablespoon coconut or canola oil

1  tablespoon ice water

Nonstick Cooking spray

 

Filling: 

2/3  cup fat-free sweetened condensed milk

1  tablespoon ceremonial or culinary matcha powder

1  tablespoon grated lemon rind, from one lemon

1  tablespoon fresh lemon juice

1  teaspoon vanilla extract

1/8  teaspoon salt

One 7.5 oz. cup of Melanie’s Medleys plain cream cheese, left at room temperature for 1 hour

2  large eggs

1. To prepare crust crust:
2. 1) Preheat oven to 350°
3. 2) Weigh or lightly spoon flour into a dry measuring cup and level with a knife.
4. 3) Combine flour, pistachios, powdered sugar and 1/4 teaspoon salt in a food processor and pulse until pistachios are finely chopped. Add butter and pulse until mixture resembles coarse meal. Add oil and ice water and pulse until combined.
5. 4) Pour mixture into an 11 x 7–inch glass or ceramic baking dish coated with nonstick cooking spray. Gently pat mixture into an even layer in dish.
6. 5) Bake at 350° for 20 minutes or until lightly browned.
7. 6) Remove from oven, and cool completely.
10. To prepare filing:
11. 1) Reduce oven temperature to 325°.
12. 2) Combine milk and all remaining ingredients but eggs in food processor and process until combined. Add eggs and pulse until well combined.
13. 3) Pour filling over cooled crust and bake at 325 for 20-25 minutes, or until set.
14. 4) Remove from over and cool to room temperature. Cover and refrigerate until ready to serve.