Matcha Custard Tart with Chocolate Crust

This tart was a fun one to make for dessert that evening, it's light and refreshing .. a wonderful way to end a summertime meal.  The airy custard filling melts in your mouth and is the perfect complement to the crisp dark chocolate crust.

Cook time : 20 mins

Ingredients

Crust

• ¼ cup old-fashioned rolled oats (** see note above about gluten-free)
• ¼ cup shredded coconut, unsweetened
• ½ cup + 1 Tbsp oat flour
• ¼ cup cocoa powder
• ½ tsp fine-grain sea salt
• 1 cup almond meal
• ¼ cup brown rice flour
• 4 Tbsp coconut oil, melted but not hot (+ plus more for oiling pan)
• ¼ cup maple syrup
• 2 tsp vanilla extract

Filling

• ½ cup whole raw hazelnuts, soaked 2 to 6 hours
• 1½ cups shredded coconut, unsweetened
• 3 cups water
• 5 Tbsp maple syrup
• 2 Tbsp agar flakes
• 4 tsp matcha tea + more to dust
• 1 Tbsp vanilla extract

Instructions

Make the crust

1. Preheat oven to 350 degrees Fahrenheit.

PLease visit veggiesbycandlelight.com for full instructions.

Share this post