Vegan Matcha Lime Tart
Ingredients
Crust
- 1 cup (100g) of rolled oats
- 1/2 cup (80g) of raw almonds
- 1/2 cup (40g) of shredded coconut
- pinch of salt
- 2 tbsp of coconut oil
- 2 tbsp of maple syrup
- 1 or 2 tbsp of cold water, if needed
Filling
- 250ml of full fat coconut milk
- Juice of 1 large lime and half of a large lemon (in total 1/4 cup of juice)
- 1/4 cup of maple syrup
- 1 or 2 tsp of matcha powder
- 1 tbsp of corn starch or tapioca flour
- 1 tsp of agar agar
Preparation
Crust
Add oats, almonds, coconut and salt to a food processor and blend until rough flour consistency.
Add coconut oil and maple syrup, then blend for about 1 minute until well combined.
If the mixture is not sticky enough, add 1 or 2 tablespoons of water while blending.
Transfer the mixture to a 20cm tart pan with removable bottom and press to form the crust.
Bake at 180C/360F for 12 minutes, then let cool completely.
Filling
Add all filling ingredients to a blender and blend until well combined.
Transfer the mixture to a saucepan, bring to a simmer and cook for 1 minute while whisking continuously.
Let the mixture cool slightly, then pour it into the cooled crust.
Place in the fridge for at least 4 hours or overnight.
Decorate before serving.
