Matcha Pastry Cream Tartlet
Ingredients
Base
- 1 cup gluten-free oat flour
- 1/2 cup almonds
- 2 tbsp coconut oil
- 1-2 tbsp rice syrup
Matcha pastry cream
- 1/2 cup coconut milk (thickened cream from can, leave the liquid behind)
- 1 cup cashew milk
- 3 tbsp cornstarch
- 1/4 cup rice syrup
- 2 tsp matcha powder
- 1 tsp pure vanilla extract
- Pinch of salt
Preparation
Preheat the oven to 180°C. Grease tart tins and set aside.
In a food processor, add almonds and oat flour and process until coarsely ground.
Add coconut oil and rice syrup and process until the mixture resembles wet sand and can be easily moulded.
Firmly press the mixture into the bottom and up the sides of the tart tins.
Bake for 12-15 minutes until the crust is golden brown.
Transfer to a wire rack and let cool.
In a small bowl, place the cornstarch and whisk in 1/2 cup cashew milk, then set aside.
In a small saucepan, combine the remaining cashew milk, coconut milk, rice syrup, matcha powder, vanilla extract, and salt, and whisk to combine.
Add the cornstarch mixture to the saucepan and whisk well to combine.
Cook the mixture over medium heat, whisking constantly, until thickened.
Remove from heat and transfer to a glass bowl.
Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a skin from forming.
Refrigerate for several hours until completely cooled.
Spoon the pastry cream into the cooled tart shells, top with fruits, and serve.
