This matcha coconut custard tart is a light, elegant dessert with a silky, mousse-like filling and a crisp chocolate crust. The earthy notes of matcha pair beautifully with creamy coconut, creating a refreshing finish that feels indulgent yet balanced. It’s entirely plant-based and gluten free, making it a wonderful option for sharing with a wide range of guests.

Why You’ll Love This Recipe

• The filling has an airy, melt-in-your-mouth texture similar to a matcha latte
• The chocolate crust adds depth and contrast without overpowering the filling
• It is vegan and gluten free, yet rich and satisfying
• Made with natural sweeteners and wholesome ingredients
• Perfect for special occasions or a refined make-ahead dessert

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chocolate crust
¼ cup old fashioned rolled oats
¼ cup dried unsweetened shredded coconut
½ cup plus 1 tablespoon oat flour
¼ cup cocoa powder
¼ teaspoon sea salt
1 cup almond meal
¼ cup brown rice flour
2 tablespoons plus 2 teaspoons melted extra virgin coconut oil, plus extra for oiling the pan
¼ cup maple syrup
1 teaspoon vanilla extract

For the matcha coconut custard filling
½ cup whole raw cashews, soaked for 2 to 6 hours
1½ cups dried unsweetened shredded coconut
3 cups water
5 tablespoons maple syrup
4 teaspoons agar flakes
3½ teaspoons matcha powder, plus extra for dusting
2 teaspoons vanilla extract

Directions

Preheat the oven to 350°F (175°C). Lightly oil a 9-inch fluted tart pan with a removable bottom and set aside.

To make the crust, add the rolled oats, shredded coconut, oat flour, cocoa powder, and sea salt to a food processor. Blend until the oats and coconut are finely ground. Transfer the mixture to a bowl and stir in the almond meal and brown rice flour. Add the melted coconut oil and mix until all the dry ingredients are evenly moistened. Pour in the maple syrup and vanilla extract and mix until the dough comes together into a soft ball. If the dough feels too dry, add an additional teaspoon of maple syrup. If it is very sticky, let it rest for 10 minutes to firm up.

Press the dough evenly and thinly into the prepared tart pan. Prick the base with a fork and bake for 18 minutes, until set and fragrant. Remove from the oven and allow the crust to cool completely.

To prepare the filling, line a large strainer with a nut milk bag or several layers of cheesecloth and set it over a medium pot. Drain and rinse the soaked cashews, then add them to a high-speed blender along with the shredded coconut and water. Blend on high until completely smooth. Pour the mixture into the lined strainer and gently squeeze out all the liquid, discarding the solids. You should have about 3 cups of coconut-cashew milk; add a little water if needed.

Add the maple syrup and agar flakes to the pot with the coconut-cashew milk. Bring to a boil over medium-high heat, whisking constantly. Reduce the heat to low, cover, and simmer for 15 minutes, whisking every 5 minutes, until the agar flakes are fully dissolved. Remove from the heat, uncover, and let the mixture cool for 10 minutes.

Pour the mixture into the blender, add the matcha powder and vanilla extract, and blend until smooth and lightly foamy. Gently pour the filling into the cooled tart crust. Let it rest at room temperature for 15 minutes, then transfer to the refrigerator to set for about 1 hour, or until fully chilled and firm. Before serving, lightly dust the top with additional matcha powder. Serve cold.

Servings and timing

Servings: 8 slices

Preparation time: 30 minutes
Cooking time: 18 minutes
Chilling and setting time: about 1 hour
Total time: approximately 1 hour 50 minutes

Variations

• Add a teaspoon of orange or lemon zest to the filling for a subtle citrus note
• Replace part of the shredded coconut with almond milk for a slightly lighter flavor
• Sweeten with agave syrup instead of maple syrup for a milder sweetness
• Sprinkle cacao nibs over the top before serving for added texture

Storage/Reheating

Store the tart covered in the refrigerator for up to 2 days. This dessert is best enjoyed cold and does not require reheating. For the best texture, keep it chilled until just before serving.

FAQs

Can I make this tart ahead of time?

Yes, you can prepare the tart a day in advance. It is best enjoyed within 24 to 48 hours of making it.

Is this recipe completely vegan?

Yes, all ingredients are plant-based with no dairy, eggs, or animal products.

Can I substitute the agar flakes?

Agar flakes are important for setting the custard. Powdered agar may work, but the quantity would need adjustment.

What type of matcha should I use?

Use a good-quality culinary or ceremonial grade matcha for the best color and flavor.

Can I use a different flour for the crust?

You can experiment with other gluten-free flours, but the texture may change slightly.

Do I need a high-speed blender?

A high-speed blender is recommended to achieve a smooth, creamy filling, especially for blending cashews.

Can I freeze this tart?

Freezing is not recommended, as it can affect the texture of the custard once thawed.

Is the tart very sweet?

The sweetness is mild and balanced. You can adjust the maple syrup slightly to taste.

What can I use instead of maple syrup?

Agave syrup or date syrup can be used as alternatives, though the flavor will vary.

Why is my filling not setting?

This usually means the agar flakes were not fully dissolved. Make sure to simmer them thoroughly before blending.

Conclusion

This matcha coconut custard tart with chocolate crust is a refined, refreshing dessert that combines beautiful flavors and textures in every bite. With its airy filling, crisp crust, and naturally balanced sweetness, it’s a memorable treat that feels both nourishing and indulgent. Whether served at a gathering or enjoyed as a special homemade dessert, it’s a recipe worth revisiting.

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