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Matcha Coconut Custard Tart with Chocolate Crust

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This matcha coconut custard tart features a silky, mousse-like filling infused with earthy matcha and creamy coconut, nestled in a crisp chocolate crust. Naturally vegan and gluten free, it’s a refined dessert that’s both indulgent and nourishing.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 8 slices
  • Category: Dessert
  • Method: No-Bake, Baking
  • Cuisine: Fusion
  • Diet: Vegan

Ingredients

  • 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
  • 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

Instructions

  1. Preheat oven to 350°F (175°C). Lightly oil a 9-inch fluted tart pan with a removable bottom and set aside.
  2. In a food processor, blend rolled oats, shredded coconut, oat flour, cocoa powder, and sea salt until finely ground.
  3. Transfer to a bowl and stir in almond meal and brown rice flour. Add melted coconut oil and mix well.
  4. Stir in maple syrup and vanilla extract. Mix until the dough forms a soft ball. Adjust consistency with more syrup or rest if sticky.
  5. Press dough evenly into the prepared tart pan. Prick the base with a fork and bake for 18 minutes until set and fragrant. Cool completely.
  6. Line a strainer with a nut milk bag or cheesecloth over a pot. Blend soaked cashews, shredded coconut, and water until smooth. Pour into the strainer and squeeze out all liquid. Discard solids.
  7. Measure 3 cups of coconut-cashew milk into the pot. Add maple syrup and agar flakes. Bring to a boil, whisking constantly. Reduce heat, cover, and simmer for 15 minutes, whisking every 5 minutes.
  8. Remove from heat and let cool for 10 minutes.
  9. Blend the mixture with matcha powder and vanilla extract until smooth and foamy.
  10. Pour the filling into the cooled crust. Let sit at room temperature for 15 minutes, then chill in the refrigerator for 1 hour or until set.
  11. Dust with matcha powder before serving. Serve cold.

Notes

  • Prepare the tart a day in advance for convenience.
  • Use ceremonial or good-quality culinary matcha for best results.
  • A high-speed blender is key for a smooth filling.
  • Ensure agar flakes are fully dissolved to set the filling properly.
  • Store chilled; do not freeze as it alters the texture.

Nutrition

Find it online: https://savorymomskitchen.com/matcha-coconut-custard-tart-with-chocolate-crust/