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Decadent matcha tart made with plant-based almond milk and leftover pulp

Matcha Tart

Prep time: 30 min Cooking time: 15 min | Additional time: 1 hour

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


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


Step 1

Preheat oven to 350F and grease a 9 inch tart pan with coconut oil.

Step 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.

Step 3

Press crust mixture into the bottom of the tart tin and up on the sides. Bake for about 15 minutes.

Step 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.

Step 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.

Step 6

Pour filling into the tart and refrigerate for one hour.

Step 7

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.