Vegan Matcha Key Lime Tart
Ingredients
Crust
- 2 cups gluten free oat flour
- 1.5 cups almond meal
- 1/3 cup coconut oil
- 3-4 tbsp maple syrup
- 1/2 tsp vanilla bean extract
Filling
- 2 cans coconut milk
- 1 cup fresh lime juice
- 1/2 tbsp matcha powder
- 1/3 cup maple syrup
- 2 tbsp cornstarch
- 1 tsp vanilla bean extract
- 1 tsp agar agar powder
Preparation
Preheat oven to 180°C. Grease a tart pan and set aside.
In a food processor, add crust ingredients and pulse until combined. If it does not 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 saucepan. 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 dissolves. 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 pour into the cooled tart. Place tart in the fridge for 2 hours to set. Remove tart from the tart tin and garnish with fruits.
