Matcha Custard Tart with Chocolate Crust

• Vegetarian

• Produce

  • 4 tsp Matcha tea + more to dust

• Breakfast Foods

  • 1/4 cup Rolled oats, old-fashioned

• Condiments

  • 9/16 cup Maple syrup

• Baking & Spices

  • 2 tbsp Agar flakes
  • 1 cup Almond meal
  • 1/4 cup Brown rice flour
  • 1/4 cup Cocoa powder
  • 1 Filling
  • 9/16 cup Oat flour
  • 1/2 tsp Sea salt, fine-grain
  • 5 tsp Vanilla

• Oils & Vinegars

  • 4 tbsp Coconut oil

• Nuts & Seeds

  • 1 3/4 cup Coconut, unsweetened
  • 1/2 cup Hazelnuts, whole raw

• Bread & Baked Goods

  • 1 Crust

• Liquids

  • 3 cups Water

Found on veggiesbycandlelight.com

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

Directions

• Make the crust
• Preheat oven to 350 degrees Fahrenheit.
• Thoroughly oil a fluted 9-inch tart pan (with removable bottom) and set aside.
• To the bowl of your food processor, add the oats, coconut, oat flour, cocoa powder and salt. Blend until oats and coconut are finely ground.
• Place the oat mix in a bowl, add the almond meal and brown rice flour. Stir to combine.
• Add the coconut oil and stir until all of the flour is moistened.
• Add the maple syrup and vanilla.
• Mix until the dough has formed a ball. (** If it’s not holding together well, add a tsp of maple syrup. If dough is really sticky .. set it aside for 10 minutes to thicken)
• Wash and dry your hands and press crust thinly and evenly into prepared tart pan.
• Prick with a fork and bake 18 minutes.
• Remove from oven and set aside to cool
• Make the filling
• Line a large strainer with a nut milk bag or several layers of cheesecloth.
• Place strainer over a medium pot and set aside.
• Drain and rinse cashews, and add them to an upright blender.
• Add coconut and 3 cups of water, blend on highest speed until very smooth.
• Pour into lined strainer and gather the edges of the bag or cloth and gently squeeze out all liquid. Compost solids.
• (** You should have 3 cups of coconut-cashew milk, if not add a little water)
• Rinse out blender.
• Add maple syrup and agar flakes to the pot and bring to a boil over medium-high heat, whisking constantly.
• Reduce heat to low, cover pot and simmer for 15 minutes or until all agar flakes have dissolved. Whisk mixture every 5 minutes to prevent sticking.
• Remove from heat, uncover pot and allow to cool for 10 minutes then pour mixture into the blender.
• Add matcha and vanilla and blend until evenly combined and foaming
• Finish & Chill
• Gently pour filling into the tart crust.
• Allow to sit for another 15 minutes before transferring to the refrigerator to set. (This takes about 1 hour or until its completely chilled)
• Use a small strainer to dust with matcha.
• Serve cold.

Nutrition