Strawberry Matcha Tart ☘️🫐🍓
Recipe: 20cm (8”) tart tin with removable bottom
Crust:
(Dry)
90 g gluten free oats
90 g raw almonds
6 Tbsp. (55g) coconut sugar
1.5 Tbsp. (10g) cacao powder or cocoa powder
1/4 tsp pink salt
(Wet)
4Tbsp. melted refined coconut oil
Strawberry Filling:
100g (3/4cup) raw cashews (soaked 2-4 hours and rinsed) ⠀
150g fresh strawberries ⠀
100 ml evaporated oat milk
4.5 Tbsp. maple syrup (depending on how sweet your strawberries are, adjust the amount as needed)
3 Tbsp. (30g) melted raw cacao butter
1 tsp pitaya powder (for colour, optional)
1 tsp vanilla bean paste
*1 Tbsp.= 15ml
Matcha Fillings:
100g raw cashews (soaked 2-4 hours and rinsed)
1/2 cup (120ml) evaporated oat milk @naturescharm
3 Tbsp. (30g) melted raw cacao butter
4 Tbsp. maple syrup
2 Tbsp. lemon juice
2 tsp matcha powder
1 tsp lemon zest
1/2 tsp vanilla bean paste
Method:
1. Preheat oven to 170⁰C. Place every dry ingredient for the crust in a food processor. Process well until it reaches the consistency of flour.
2. Add melted coconut oil into the food processor and process until it resembles wet sand.
3. Press the mixture against the sides and the bottom of the tart tin. Bake it for about 15-20 minutes or until baked through. After it has cooled down, put it in the freezer for 30 minutes to an hour. The crust is very soft but it will firm as it cools.
4. Put every ingredient for the strawberry layer in a high-speed blender and blend well. Add sweetener or lemon juice if you wish. Layer it over the crust and freeze it until set.
5. Repeat the same process for the matcha layer. Freeze it until set.
6. Take out from the tin and let it thaw at room temperature or keep in the fridge until it becomes soft enough to cut. Cut with a warm knife
