Matcha Tart with White Chocolate Safflower Filling
Ingredients
Crust
- 150g all purpose flour
- 80g powdered sugar
- 15g matcha powder
- 6g pandan powder
- 40g cornstarch
- 1/4 tsp sea salt
- 90g dairy free butter, cold & cubed
- 2 tbsp coconut milk
- 1 tsp vanilla extract
Filling
- 200g coconut whipping cream, chilled overnight
- 200g dairy free sweetened white chocolate or cocoa butter (add sweetener of choice)
- 2 tsp yellow safflower powder
Preparation
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.
Firmly press mixture into the prepared tart pan with your hands, press into bottom and up the sides of tart pan.
Prick the crust with a fork.
Refrigerate the dough for 10-15 mins if it gets warm.
Bake at 180c for 15-18 minutes.
Allow to cool completely.
Open chilled coconut whipping cream and scoop off the cream. The cream will be very thick and should easily scoop off from the top.
Heat the cream in a microwave-safe bowl in the microwave on high setting for 1 minute or until hot but not boiling.
Remove from the heat, add the white chocolate and yellow safflower powder whisk until combined and smooth.
Pour the ganache over the tart and refrigerate until set.
