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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


  1. 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.

  2. 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!