Matcha White Chocolate Fudge Tart
Ingredients
Crust
- 320g all purpose flour
- 165g powdered sugar
- 95g cornstarch
- 25g almond flour
- 180g dairy free butter
- 3 tbsp soy milk
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Filling
- 25g matcha powder
- 1/4 cup water
- 200g oat milk
- 300g evaporated oat milk
- 120g condensed oat milk
- 50g sugar of choice
- 250g dairy free white chocolate
- 1 tsp agar agar powder
- 1/4 tsp salt
Preparation
Preheat oven to 180°C.
In a food processor, add crust ingredients and pulse until a dough ball forms.
Firmly press mixture into the prepared tart pan with your hands, covering the bottom and up the sides.
Prick the crust with a fork.
Refrigerate the dough for 10-15 minutes if it gets warm.
Bake for 20 to 22 minutes.
Transfer to a wire rack and let it cool.
Dissolve the matcha powder in 1/4 cup water.
Place condensed milk, oat milk, sugar, and the dissolved matcha mixture in a saucepan and stir until smooth and no lumps.
Bring the mixture to a boil.
Add agar-agar and mix until completely dissolved, about 1-2 minutes.
Whisk in chocolate and salt until chocolate has completely melted.
Strain mixture through a mesh sieve.
Pour mixture into the tart and let it cool completely before transferring to the fridge.
Refrigerate for at least 6 hours to set.
