Matcha Green Tea Tart
Ingredients
Crust
- 1 cup gluten-free oat flour
- 3/4 cup almond meal
- 1 tbsp pure maple syrup
- 4 tbsp organic coconut oil
- pinch of cocoa powder optional
- pinch of salt optional
Filling
- 1 1/4 cups full fat coconut cream
- 1 cup unsweetened oat milk
- 1/4 cup pure maple syrup
- 3 tsp organic matcha powder
- 1 tbsp corn flour
- 1 tsp vanilla bean
- 2 tsp agar-agar powder
Preparation
Preheat oven to 180 Celsius.
Grease a rectangle tart tin and set aside.
In a food processor, combine crust ingredients and pulse until combined.
The mixture should be moist and easily moulded.
Firmly press the mixture into the bottom and up the sides of the tart tin.
Bake for 15 minutes until the crust is golden brown.
Transfer to a wire rack and let it cool while preparing the filling.
In a saucepan, whisk together cream, milk, matcha, vanilla and sweetener.
Bring to a boil then whisk in agar agar and corn flour.
Let it simmer for 2-3 minutes until agar is dissolved, whisking constantly.
Remove from heat and strain through a fine mesh sieve into a heatproof bowl.
Allow the mixture to cool for 5 minutes.
Pour the mixture into the cooled tart.
Let it sit in the fridge to set for about 4 hours.
Garnish the tart as desired with fruits and enjoy.
