Vegan Matcha Tart
Vegan Matcha Tart - The nuttiness of the pie crust tangos with the grassy note of matcha in perfect rhythm. The thread that ties together the chewy and robust crust with the rich, creamy filling is indulgent yet light.
Servings: 4 3" tarts
Calories: 705kcal
Equipment
- 4 3" loose-bottomed tart pans or 1 6" tart pan
Ingredients
Tart Crust
- 1 1/4 cup Rolled oats
- 1/2 cup Walnuts
- 1 tbsp Cocoa powder
- 8-10 Dates, pitted and soaked in warm water Use just enough water to cover the dates.
- 2.5 tbsp Coconut oil, melted
- 1/2 tsp Cinnamon powder
Matcha Filling
- 1.5 cup Cashews, soaked overnight
- 1/3 cup Coconut milk, full fat
- 1.5 tbsp Matcha powder
- 1/4 cup Maple syrup
- 1.5 tsp Vanilla extract
- 2 tsp Agar-agar, soaked in 1.5 tbsp warm water
Instructions
- Keep 4 3" loose-bottom tart cases handy.
Tart Crust
- Combine oats, walnuts, cocoa powder in a food processor. Pulse till the mixture looks like semi-fine crumbs.
- Add the dates and melted coconut oil. Pulse again till combined. You should get a sticky dough. Taste and adjust for sweetness.
- Press evenly into the tart pans. Refrigerate.
Matcha Filling
- Rinse and drain the soaked cashewnuts.
- Combine the cashews, coconut milk, matcha powder, maple syrup, and vanilla extract in a food processor or blender. Blend until smooth.
- Add in the soaked agar agar. Blend again until silken smooth.
- Taste and adjust for sweetness and matcha flavor.
- Spoon the filling onto the tart cases. Smoothen the tops and refrigerate for 5-6 hours if you want a softer, pudding-like consistency.For a firmer consistency, freeze the tarts for 3-4 hours.
- Drizzle the top with dark chocolate and a light dusting of matcha powder before serving and enjoy!
Nutrition
Serving: 1Tart | Calories: 705kcal | Carbohydrates: 61g | Protein: 18g | Fat: 47g | Saturated Fat: 17g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 14g | Sodium: 13mg | Potassium: 696mg | Fiber: 7g | Sugar: 26g | Vitamin A: 286IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 7mg