Vegan Matcha White Chocolate Custard Tart
Ingredients
Crust
- 1 1/4 cups all purpose flour *150g
- 1/4 cup almond meal *28g
- 1/4 cup powdered sugar *35g
- 90g cold coconut oil or dairy free butter
- 1/2 tbsp cold almond milk *7g
- 1 tsp vanilla extract
- 1/2 tsp pink salt
Matcha custard
- 200g full fat coconut milk
- 1/4 cup sugar of choice
- 2 tbsp matcha powder (dissolved in 2 tbsp water)
- 2 tbsp cornstarch (dissolved in 2 tbsp water)
- 1 tsp agar agar powder
Coating
- 200g Dairy free white chocolate
- 3 tsp matcha powder
Preparation
Crust
Preheat oven to 180c.
In a food processor, add crust ingredients pulse until a dough ball forms.
Refrigerate the dough for at least 10 minutes.
Roll out the chilled dough, then place gently into tart pan.
Firmly press mixture into the tart pan with your hands, press into bottom and up the sides of tart pan.
Chill the dough if it gets too warm.
Bake for 15 minutes or until crust is golden brown.
Matcha custard
In a saucepan, combine the coconut milk and sugar.
Cook on a medium heat, with constant stirring for 1 minute.
Add agar-agar and mix until completely dissolved.
Whisk in dissolved matcha and cornstarch.
Let simmer for 1 minute.
Pour custard over the tart, refrigerate until set, about 4 hours.
Coating
Melt the dairy-free white chocolate, mix in the matcha powder, and spread evenly over the set custard.
