This week is the week I tried whisking my own matcha for the first time. I dare say that I did a pretty good job. It was also my first time trying freshly whisked matcha. Not in a drink. Not in a dessert. I’ve always liked the taste of matcha, but I have to say that on the first tasting, I didn’t love it. As I drank more and more, I began to appreciate more of the vegetal, sea mineral notes – bitter yet with a subtle sweetness to it. For the past few months, I’ve been drinking a lot of oolongs, which are more toasty with some floral notes to it, so the highly grassy notes of matcha took me some time to get accustomed to.
It’s fun whisking your own matcha. Plus you get this beautiful and vibrant green colour in your chawan (or tea bowl) and you get a boost knowing you’re drinking a LOT of antioxidants – the right way to start everyday! Those of you who drink matcha regularly, do you notice a difference in your hair, skin, and immune system?
To celebrate Pi Day (and St. Patty’s!), I decided to try my hand at making a Matcha Tart that is completely gluten-free and vegan. Inspired by two different recipes (the crust from Bakerita and the idea for a matcha tart from Amy Chaplin), I made it into my own using a simple almond flour crust and full-fat coconut milk as a base for the filling. It turned out amazing!
Matcha Tart (GF, V)
For the crust
- ½ cup brown rice flour
- 1 ½ cups almond flour
- 2 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
- ¼ teaspoon salt
For the filling
- ½ cup whole raw cashews, soaked 2 to 6 hours
- 1 can full fat coconut milk
- 5 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 3 ½ teaspoons matcha powder, more to dust
- 2 teaspoon corn starch or 4 teaspoons agar flakes
For the crust
- Preheat oven to 350 degrees. Mix dry ingredients well. Add melted coconut oil and maple syrup and mix well. You can also use a food processor to pulse dough together. Coarse crumbs should form and clump together.
- Transfer dough to a 9-inch tart or pie pan. Use your fingers and evenly press dough in bottom and sides of pan.
- Bake in the center of oven until golden and firm, about 12 – 16 minutes. Cool completely.
For the filling
- Blend drained cashews, coconut milk, maple syrup, pure vanilla extract and matcha powder until mixture is smooth and creamy.
- In a pot over medium-high heat, pour the mixture in and add agar flakes or corn starch mixture (2 teaspoons cornstarch with 4 teaspoons water, mixed well until dissolved) and whisk constantly for 5 minutes. Mixture should thicken slightly.
- Remove from heat and allow to cool for 10 minutes.
- Pour mixture into the tart crust. Allow to sit for another 10 – 15 minutes before transferring to the refrigerator to set.
- Chill for 2 hours. Use a small strainer to dust with matcha. Serve cold.
Not too sweet with a subtle matcha flavour. Very creamy but light AND satisfying at the same time!
Perfect as a treat at any time of day. Enjoy this guilt-free treat and let me know how yours turns out!