Matcha Custard Tart with Chocolate Crust from Amy Chaplin
- 9-inch loose based tart pan
- Food processor
- Large mixing bowl
- 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
- ½ cup raw cashews, soaked for 2-6 hours
- 1½ shredded coconut
- 3 cups water
- 5 tbsp maple syrup
- 4 tsp agar flakes
- 3½ tsp Matcha Live Longer green tea powder
- 2 tsp vanilla extract
- Preheat oven to 175°C.
- Grease your tart pan with coconut oil and set aside.
- To prepare the crust, thoroughly combine your dry ingredients in a food processor and then transfer to a large mixing bowl.
- Stir in your coconut oil and mix well.
- 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.
- Transfer the mixture to your tart pan, spread evenly and press down firmly to create your crust.
- Prick the crust with a fork and then transfer to the oven for 18 minutes.
- Once the crust is baked, remove from the oven and allow to cool.
- In the meantime, drain and rinse your cashews and place in the blender alongside your shredded coconut and water, mixing until well combined.
- Lay a fine cloth over your sieve and place over the saucepan.
- 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.
- Add your maple syrup and agar flakes to the saucepan and bring to the boil, stirring constantly.
- Reduce the heat to low, cover and allow to simmer for 15 minutes, stirring occasionally to prevent the mixture from sticking.
- Once the agar has completely dissolved, allow to cool before transferring to your rinsed out blender.
- Add the Matcha powder and vanilla extract and blend until well combined and frothy.
- Slowly pour the mixture into your tart pan up to the edge of your crust.
- Leave for 15 minutes before transferring to the fridge for at least an hour.
- When ready, remove from the fridge, carefully lift out of the tart pan and transfer to a plate.
- Using a sieve, dust over a little Matcha powder.
- Serve immediately and enjoy!