Terrific Tarts: the Mindful Matcha
Ingredients
- crust
- 1/2 cup gf all-purpose flour
- 1/2 cup almond flour
- 2-3 tbsp. pure maple syrup
- 2-3 tbsp. coconut oil
- 1/2 tsp vanilla extract
- a pinch of salt
- Filling
- • 3/4 cup cashews, soaked in water overnight
- • 3/4 cup coconut cream
- • 3 tbsp. maple syrup
- • 1 tbsp. matcha powder
- • 1/2 tsp agar powder
Preparation
Method
Preheat oven to 180ºC
Grease a 6” tart tin with coconut oil. Set aside
Chuck the ingredients in a food processor. Pulse it to get a moist moldable mixture
Shift mixture to the tart tin and press the crust firmly into the bottom and sides
Pop it in the oven to bake (15 mins or until golden)
Let it cool on a wire rack
Method
Drain the cashews and chuck them in a high-powered blender. Add 1/2 of the coconut cream, along with everything except agar
Whizz until you get a silky smooth texture. Set aside
Add the rest of the coconut cream and agar powder to a small saucepan. Bring to boil while stirring it
Blend it with the other ingredients until combined
Pour your filling into the crust
Pop pan back into the fridge to set
Tip: I ditched maple ?for white chocolate to reduce the calorie?count for the tourbillon
