Matcha Custard Tart with Chocolate Crust

A perfectly balanced tart with an airy filling, a crisp base and a healthy dose of Matcha.

Matcha Custard Tart with Chocolate Crust from Amy Chaplin

Serves 14


  • 9-inch loose based tart pan
  • Food processor
  • Large mixing bowl
  • Blender
  • Sieve
  • Fine cloth
  • Medium-large saucepan


  • ¼ cup rolled oats
  • ¼ cup shredded coconut
  • ½ cup plus 1 tbsp oat flour
  • ¼ cup cocoa powder
  • ¼ tsp salt
  • 1 cup almond meal
  • ¼ cup brown rice flour
  • 2 tbsp plus 2 tsp coconut oil
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
Matcha Custard


  1. Preheat oven to 175°C.
  2. Grease your tart pan with coconut oil and set aside.
  3. To prepare the crust, thoroughly combine your dry ingredients in a food processor and then transfer to a large mixing bowl.
  4. Stir in your coconut oil and mix well.
  5. Add in your maple syrup and vanilla and mix again until the dough starts to come together. If it’s not quite holding together and another teaspoon of maple syrup.
  6. Transfer the mixture to your tart pan, spread evenly and press down firmly to create your crust.
  7. Prick the crust with a fork and then transfer to the oven for 18 minutes.
  8. Once the crust is baked, remove from the oven and allow to cool.
  9. In the meantime, drain and rinse your cashews and place in the blender alongside your shredded coconut and water, mixing until well combined.
  10. Lay a fine cloth over your sieve and place over the saucepan.
  11. Pour in your cashew mixture, using the cloth to squeeze out every last drop of the cashew milk, you will need 3 cups for the custard.
  12. Add your maple syrup and agar flakes to the saucepan and bring to the boil, stirring constantly.
  13. Reduce the heat to low, cover and allow to simmer for 15 minutes, stirring occasionally to prevent the mixture from sticking.
  14. Once the agar has completely dissolved, allow to cool before transferring to your rinsed out blender.
  15. Add the Matcha powder and vanilla extract and blend until well combined and frothy.
  16. Slowly pour the mixture into your tart pan up to the edge of your crust.
  17. Leave for 15 minutes before transferring to the fridge for at least an hour.
  18. When ready, remove from the fridge, carefully lift out of the tart pan and transfer to a plate.
  19. Using a sieve, dust over a little Matcha powder.
  20. Serve immediately and enjoy!