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Matcha Tart

Serving: 8
Prep time: 30 min
Cooking time: 15 min
Additional time: 1 hour

Matcha Tart

Ingredients

Matcha filling
  • ¾ cup cashews (soaked)*
  • ¼ cup cashew pulp
  • 1 can coconut milk
  • 1 cup oat milk
  • 1⁄3 cup maple syrup/date syrup
  • 1 tsp agar agar powder
  • 1 tsp vanilla extract
  • 1 tbsp matcha powder
Crust
  • 1 ½ cup buckwheat groats
  • ½ cup almond flour
  • 1⁄3 cup maple syrup/date syrup
  • 4-5 tbsp coconut oil
  • 2 tbsp cacao powder

Directions

Preheat oven to 350 F degrees and grease a 9 inch tart pan with coconut oil. To prepare the crust place buckwheat groats into a food processor. Process into a fine meal, then add almond flour, cacao powder, coconut oil and syrup. Process into a moist mixture that can be easily molded. Press crust mixture into the bottom of the tart tin and up on the sides. Bake for about 15 minutes.

In the meantime prepare the matcha filling. Add all ingredients except for the agar powder into a food processor. Process until completely smooth for about 5 minutes. Transfer into a small pot and bring to a medium to high heat. Add agar powder and simmer for about 2 minutes, whisking continuously until agar has dissolved. Let matcha filling cool down for 5 minutes. Pour filling into the tart and refrigerate for one hour. Garnish with fresh fruit and serve. Store leftovers in the refrigerator for up to three days.

*Soak cashews in water for about 3-4 hours.