Hola if you are a matcha lover! So I’m getting a bit adventurous with this creation – no chocolate or nut butter but nonetheless delicious! The combination of sweet creamy custard goes so well with the earthy slightly bitter matcha to create a wonderful balance! These little tarts are perfect for gifting (which is what I did) or for sharing if you want to impress your friends/family!
Here is the recipe:
EASY MINI MATCHA CUSTARD TARTS (vegan, gluten-free)
January 29, 2021
Persons
4
Serving Size
1 tart
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Notes
*Storage tips: in an airtight container in the fridge for up to 3 days
Ingredients
- Crust:
- ✅3/4 cup almond meal
- ✅2 tablespoons coconut oil, melted
- ✅2 tablespoons maple syrup
- ✅Pinch of salt
- *Optional: dash of vanilla essence
- Matcha custard:
- ✅ 1 cup @naturescharm coconut custard (or pre-made custard of choice)
- ✅1 heaping teaspoon matcha powder
- *Optional: maple syrup to sweeten
- ✅Fruit to decorate
Instructions
- 1. Prepare a silicone muffin mould (or spray a regular one with non-stick paper). Preheat the oven to 160 degrees C / 350 degrees F fan-forced.
- 2. Make the Crust: mix all ingredients together until a dough forms. Divide this into 4 even portions and form them against the side of the mild into crust-like shapes
- 3. Bake the base for 12-14 minutes until golden. Remove from the oven and allow it to cool.
- 4. Make the MATCHA CUSTARD: mix together all the ingredients until smooth. Spoon even amounts into each tart. Return to the oven and bake for another 10-12 minutes until the custard looks semi set. Remove from the oven and place in the fridge to cool.
- 5. Once the tarts have cooled down, you can decorate with any toppings of your choice - I kept it simple and used fresh berries