Triple Matcha Custard Pie

Today we have a viewer’s request - apologies for the long wait! Hope you enjoy :)
With any matcha recipe, using good quality matcha will yield better flavour.
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Camera: Canon 80D
Lens: Sigma Art 35mm f/1.4
Microphone: Deity D3 Pro
Softbox: Godox Octa 47" with Grid
Light: Godox SL150W II LED
Tripod: Geekoto 191cm Aluminum Alloy Tripod
Reflector: Neewer Portable 5 in 1 (120cm x 180cm)
Software: Premiere Pro CS6
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▶Ingredients:
Yield: 9” Pie
Butter Crust
160g (1¼ cup) all purpose flour
3g (½ tsp.) salt
4g (1 tsp.) sugar
113g (½ cup) unsalted butter, cold
60-120g (¼ - ½ cup) ice water
Prebake crust - preheated 400F oven 12 minutes. Remove pie weights, bake another 10 minutes.
Matcha Custard
130g (⅔ cup) sugar
16g (2 tbsp.) all purpose flour
8g (1⅓ tbsp.) matcha
pinch salt
57g (¼ cup) unsalted butter, melted
7g (1½ tsp.) vanilla
3 large eggs
160g (⅔ cup) milk
320g (1⅓ cup) whipping cream
325 50-60 minutes, rotate ½ way through. It should still be jiggly in the center.
Creamless Matcha Ganache
25g (1⅔ tbsp.) hot milk
4g (2 tsp.) matcha
70g (2.5 oz) white chocolate
40g (2⅔ tbsp. + ½ tsp.) unsalted butter, melted
Matcha Whipped Cream
270g (1 cup + 2 tbsp.) whipping cream
23g (3 tbsp.) icing sugar
5g (1 tsp.) vanilla
5g (2½ tsp.) matcha
Garnish
thyme
edible gold

[@tanicookin5827]

Hello 👋 Triple matcha custard pie is so fancy ✨ It looks absolutely delicious 😋 Thanks for sharing 👍

[@thesugarhideout]

Thank you!

[@kimberlybaker7502]

What piping cone size are you using?

[@thesugarhideout]

Piping tip 828!

[@BloodyMoffin]

Hello, I'm here hoping that you could help me with this recipe :( I have tried it a few times but I always have two problems.
1. The filling starts to drip a lot in the oven
2. It's horrible to cut the tart because the chocolate ganache just comes off everywhere 😭 even though it has been in the fridge for hours

[@thesugarhideout]

Hello! Thanks for taking the time to try - so sorry it didn't turn out.
As for the dripping problem - if your filling bubbled over it could mean your oven is much hotter than it says. I personally use a separate oven thermometer because my oven temp can be inconsistent. If you don't have one try lowering the temperature on your oven by 40-75F, and bake until just the center remains jiggly as shown in the video. Make sure to leave a tray underneath the pie to catch any drips. If you're still worried about overflowing, scoop out some filling and bake in a separate mini pan (like a disposable tart tin). An extra little custard portion for yourself :) Keep in mind the little portion will bake much faster than the pie.
As for the ganache, did it remain liquid after chilling for hours?