Vegan Matcha Key Lime Tart
Ingredients
- Crust
- 2 cups gluten free oat flour
- 1 1/2 cups almond meal
- 1/3 cup coconut oil
- 3-4 tbsp maple syrup
- 1/2 tsp vanilla bean extract
- Filling
- 2 canned coconut milk
- 1 cup fresh lime juice
- 1/2 tbsp matcha powder (dissolve in 1 table water)
- 1/3 cup maple syrup
- 2 tbsp cornstarch
- 1 tsp vanilla bean extract
- 1 tsp agar agar powder
Preparation
Preheat oven to 180c
Grease a tart pan. Set aside
In a food processor, add crust ingredientsand pulse to combined
You should get a moist mixture than can be easily moulded
If it doesn't seem to come together, add a tablespoon of coconut oil and process again
Firmly press into bottom and up the sides of tart tin
Bake for 20-25 minutes until crust is golden brown
Transfer to a wire rack and let it cool
Pour the coconut cream into a sauce pan
Place pan on the stove on low heat
When the mixture becomes warm, add the cornstarch and agar-agar
Stirring constantly, cook until agar completely dissolve
Then mix in matcha, maple syrup, lime juice and vanilla
Strain mixture through a mesh sieve and allow mixture to cool to room temperature
Gently pouring into the cooled tart
Place tart in the fridge for 2 hours to set
Remove tart from the tart tin and garnish with fruits
Enjoy
