Matcha Coconut Custard Tart with Chocolate Crust

Matcha Coconut Custard Tart with Chocolate Crust

matcha-tart-filling-pour

Right before I left Hong Kong I had a major failure with Oh Sweet Day's matcha black sesame cheesecake. I'm sure there's nothing with anything wrong with the recipe, perhaps my black sesame went stale or the quality of my matcha powder was subpar, or I overcooked it albeit with a water bath.

matcha-tart-coconut-nectar
matcha-tart-crust

To redeem myself, I got my hands on this matcha powder the other day. I would make the cheesecake again, but also need to tend to my ever-expanding to-do recipe list. This tart has been on my list since it first became an instagram rave, and I figure this bright and refreshing no-bake tart would be a perfect treat on this gloomy day.

I also found a beautiful jar of coconut nectar from a recent trip to Bali, which I used instead of maple syrup. The amber syrup has a deep earthy flavour with hints of citrus, but may not be the best accompaniment because it intensifies the bitterness of matcha. To counter the bitterness I served my tart with some salted caramel sauce.

My tart stayed well in the refrigerator for around 3 days. I have had close to no experience in vegan and gluten free desserts, but Amy recommends this tart to be served the day its made. I'm sure you won't have that problem.

Matcha Coconut Custard Tart with Chocolate Crust

Makes 1 9-inch tart. Adapted from Amy Chaplin.

For the Filling:

2 cups cashew milk
1 cup coconut cream
5 tablespoons coconut nectar
4 teaspoons gelatin*
3 ½ teaspoons matcha powder, plus more to dust
2 teaspoons vanilla extract

For the Crust:

¼ cup old fashioned rolled oats
16g shredded coconut, unsweetened
44g oat flour 44g
22g cocoa powder 22g
¼ teaspoon sea salt
80g almond meal
38g spelt flour
2 tablespoons plus 2 teaspoons melted extra virgin coconut oil, plus more for oiling pan
¼ cup coconut nectar
1 teaspoon vanilla extract

  1. Make the crust. Preheat oven to 350 F. Oil a fluted 9-inch tart tin with removable bottom and set aside.
  2. dd oats, coconut, oat flour, cocoa powder and salt to a food processor and blend until oats and coconut are finely ground. Place in a bowl and stir in almond meal and spelt flour. Stir in coconut oil and mix until all the flour is moistened. Add coconut nectar and vanilla and mix again until the dough forms a ball. If it’s not holding together, add another teaspoon of nectar. If dough is very sticky set it aside for 10 minutes to thicken up. 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.
  3. Make the filling.  Lightly whisk together cashew milk and coconut cream. Place maple syrup and gelatin powder in a small bowl and add 1/4 cup of hot liquid. Mix until it forms a a smooth paste.** Add the gelatinous mix 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 gelatin powder has 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. Similar to the gelatin, place matcha and vanilla in a small bowl and mix well with around a 1/4 cup of hot liquid. Add into the rest of the hot liquids and blend until evenly combined and foaming. Gently pour into tart crust. Allow to sit for another 15 minutes before transferring to the refrigerator to set.
  4. The tart takes about 6-7 hours until its completely chilled and set. Use a small strainer to dust with matcha. Serve cold.

* The original recipe calls for 4 teaspoons of agar flakes and I usually substitute agar and gelatin by equal amounts. My tart didn't quite set, so I'd add up to 5 teaspoons gelatin next time. 

** Do not skip this step. If you add a small amount of powder into a large amount of liquid, little lumps will form.

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