MATCHA CREAM TARTS WITH CHOCOLATE CRUST

amylecreations.com



WHAT’S TO LOVE ABOUT THESE MATCHA CREAM TARTS WITH CHOCOLATE CRUST?

The super creamy matcha filling!
Chocolate and matcha pair so well together, so the crust had to be a chocolate one! It goes perfectly with the filling and made of walnuts and toasted coconut mmm.


It’s a vegan and gluten free dessert.
They’re super simple to make.

SOME NOTES FOR YOU:

Good quality matcha powder will give you a more vibrant green and won’t have a strong bitter flavour. My favourites are Zen Green Tea (affiliate link) and Organic Burst.
You can top these with whichever topping you like or none at all. I used blueberries here but shaved chocolate also sounds great to me!


If you make this recipe, I would love for you to let me know how it went in the comments below (and would also really appreciate a star rating!).




INGREDIENTS
CHOCOLATE SHELL:
  • 1/2 cup desiccated coconut 
  • 3/4 cup raw walnuts 
  • 5 medjool dates, pitted and chopped into small pieces
  • 1 1/2 tbsp cocoa or cacao powder 
  • pinch of salt 

MATCHA FILLING:
  • 3/4 cup raw cashews, soaked in a bowl of water for 4 hours, then drained and rinsed* 
  • 1/2 cup canned full fat coconut milk 
  • 1 tbsp unrefined coconut oil 
  • 1 tbsp rice malt syrup, or to taste (make sure it’s labeled gluten free if needed)
  • 1 tsp matcha powder, or to taste** (affiliate link)
  • 1/2 tsp vanilla extract 

INSTRUCTIONS
CHOCOLATE SHELL:
  1. Preheat oven to 180°C (356°F) and line a baking tray with baking paper. Add the desiccated coconut to the tray and bake for 3-4 minutes or until toasted. Keep on eye on it, as it happens quickly!
  2. Place the coconut along with the rest of the shell ingredients into a high speed blended. Process until the mixture sticks together. Press this into the tart shells.

MATCHA FILLING:
  1. Rinse the blender and place all the filling ingredients (starting with the wet ingredients, as this makes it easier to blend) and process until smooth. Pour into the tart shells and refrigerate until set.

NOTES
*If you’re short on time you can soak the cashews in boiling water for 15 minutes instead.
**Next time, I’m going to add more matcha powder for a stronger flavour. Taste and adjust to your liking!