We have been on a matcha kick lately. Made this matcha tart yesterday for the family to enjoy and everyone raved about it!
This recipe is vegan, gluten-free and refined sugar free. Its delicious, it’s beautiful and this recipe is very easy to put together.
The crust is made from gluten free oat flour, almond meal, coconut oil and sweetened with maple syrup. The smooth and creamy matcha filling is made from matcha, coconut milk, oat milk, vanilla bean paste and maple syrup.
If you’re like me, someone who just can’t get enough of Matcha, you’re going to make this tart! An easy, delicious recipe that you will “wow” your family! Enjoy!
Vegan Matcha green tea tart (Gluten free & refined sugar free)
- 1 cup gluten-free oat flour
- 3/4 cup almond meal
- 1 tbsp pure maple syrup
- 4 tbsp organic coconut oil @ceresorganics
- pinch of cocoa powder optional
- pinch of salt optional
- 1 1/4 cups full fat coconut cream
- 1 cup unsweetened oat milk
- 1/4 cup pure maple syrup
- 3 tsp organic matcha powder @ceresorganics
- 1 tbsp corn flour/cornstarch
- 1 tsp vanilla bean
- 2 tsp agar-agar powder
Preheat oven to 180 celsius. Grease a rectangle tart tin. Set aside.
In a food processor, combine oat flour, almond meal, pinch of cocoa powder and salt. Then add the coconut oil, and maple syrup and pulse to combined. You should get a moist mixture than can be easily moulded. Firmly press into bottom and up the sides of tart tin. Bake for 15 minutes until crust is golden brown. Transfer to a wire rack and let it cool while you’re preparing the filling.
In a saucepan, whisk together cream, milk, matcha, vanilla and sweetener. Bring to the 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 it through a fine mesh sieve into a heatproof bowl. Allow mixture to cool for 5 minutes.
Pour the mixture into cooled tart. Let sit in the fridge to set, about 4 hours. Garnish tart as desired with fruits and enjoy!