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.
Keyword: chocolate matcha tart, matcha tart, vegan matcha tart, vegan matcha chocolate tart
Servings: 43" tarts
Author: Natasha Minocha
4 3" loose-bottomed tart pans or 1 6" tart pan
1 1/4cupRolled oats
8-10Dates, pitted and soaked in warm waterUse just enough water to cover the dates.
2.5tbspCoconut oil, melted
1.5cupCashewnuts, soaked overnight
1/3cupCoconut milk, full fat
2tspAgar-agar, soaked in 1.5 tbsp warm water
Keep 4 3" loose-bottom tart cases handy.
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.
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!
Vegan Matcha Tart - https://www.tashasartisanfoods.com/blog/ -February 11, 2021