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Matcha Tart

vegan Matcha Tart

Use your plant-based milk and leftover pulp in this decadent Match Tart. A slightly sweet, chocolate crust filled with a creamy, matcha filling makes for the perfect sweet treat!

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

vegan Matcha Tart


Matcha filling
  • ¾ cup cashews (soaked)*
  • ¼ cup cashew pulp (from cashew milk)
  • 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
  • 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


  1. Preheat oven to 350F and grease a 9 inch tart pan with coconut oil.
  2. 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.
  3. Press crust mixture into the bottom of the tart tin and up on the sides. Bake for about 15 minutes.
  4. 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.
  5. 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.
  6. Pour filling into the tart and refrigerate for one hour.
  7. Garnish with fresh fruit and serve. Store leftovers in the refrigerator for up to three days.

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

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