Matcha Lime Tart with Almond Crust
Ingredients
Base
- 1 cup almonds
- 1/2 cup pitted dates
- 1 tbs coconut oil
- 1 bar salted almond dark chocolate
- 2 tsp cacao powder
Filling
- 2.5 cups full fat coconut milk
- 1/2 cup lime juice
- 1/2 cup maple syrup
- 1 tbs cornflour
- 1.5 tsp agar or vegan gelatine
- 3 tsp matcha powder
Preparation
Whiz the base ingredients in a blender until fine and crumbly.
Press the mixture into the tart casing and compact it, then set in the freezer while making the filling.
Mix together all filling ingredients except the coconut milk to dissolve the powders, then heat on low to medium heat in a pan.
When the mixture starts to boil and thicken, add the coconut milk and stir until combined.
Let it thicken on low heat while stirring for 2 minutes.
Leave the mixture to cool to room temperature; transfer to a large bowl for quicker cooling and stir it; it will take about an hour to thicken.
Once at room temperature, pour the mixture over the base and leave to set in the fridge.
Top and decorate, then cut a slice to serve.
