Vegan Gluten-Free Matcha Tart
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
Preheat oven to 180ºC.
Grease a 6-inch tart tin with coconut oil and set aside.
Place the crust ingredients in a food processor and pulse until a moist, moldable mixture forms.
Transfer the mixture to the tart tin and press firmly into the bottom and sides.
Bake in the oven for 15 minutes or until golden.
Let the crust cool on a wire rack.
Drain the soaked cashews and place them in a high-powered blender. Add half of the coconut cream and all other filling ingredients except agar, then blend until silky smooth. Set aside.
In a small saucepan, combine the remaining coconut cream and agar powder. Bring to a boil while stirring.
Add the boiled mixture to the blender and blend with the cashew mixture until combined.
Pour the filling into the cooled crust.
Refrigerate until set.
