Vegan matcha coconut tarts

Vegan matcha coconut tarts

vegan matcha coconut tarts cross section

Hey, have you guys cooked with matcha yet? I must admit that living on a small island, I’m slightly behind the curve and have only just managed to get my hands on this luminous green powder.

I had a vague memory of eating a matcha flavoured cake when I was in Australia many years ago and I couldn’t remember if I liked it or not, so I was a little bit nervous about ordering it as it isn’t cheap. Once it arrived, I tried it hastily and it’s official – my taste buds are in love!

I especially love the combo of slightly bitter matcha and creamy coconut so I rolled up my sleeves and cooked up a tray of small matcha coconut tarts. They are a perfect summer dessert.

Not only are they gorgeous but, despite being vegan, gluten-free and refined sugar-free, they are properly indulgent. Yet they are light at the same time, and just the right amount of sweet.

I know matcha isn’t everyone’s cup of tea (literally), but it is certainly mine and I cannot wait to come up with more matcha desserts.

vegan matcha coconut tarts filling

vegan matcha coconut tarts filled

vegan matcha coconut tarts top down

vegan matcha coconut tarts

vegan matcha coconut tarts dessert

serves
2 small tarts
PREP
30 min
COOKING
16 min
serves
2 small tarts
PREPARATION
30 min
COOKING
16 min
INGREDIENTS

GLUTEN-FREE PASTRY

MATCHA COCONUT FILLING

METHOD

PASTRY

  1. Grind oats and desiccated coconut to a powder in a coffee grinder or a food processor.
  2. Pre-heat the oven to 175° C / 345° F.
  3. Place ground coconut and oats in a large bowl with buckwheat flour, salt, tapioca starch and cacao. Stir well until evenly mixed.
  4. Add melted coconut oil and rub it into dry ingredients with your fingers. Then add maple syrup. If the mixture is still too dry add a touch more oil and maple syrup until the dough comes together easily. Set aside for 10 minutes.
  5. Grease the ramekins with a little bit of coconut oil and line the bottoms with circles of baking paper so that it’s easy to take the tarts out after baking.
  6. Divide the dough into 2 portions and press it into the base and sides of each ramekin. Press it well so that there are no gaps and the dough is bound tightly together.
  7. Bake on the middle shelf for about 16 minutes. Cool after baking and before filling.

FILLING

  1. Place drained cashews, coconut cream, matcha and maple syrup in a blender.
  2. Place agar flakes in a small pot with ¼ cup (4 tbsp water) and bring to a gentle boil. Simmer, stirring frequently, for about 15 minutes until agar has ALMOST dissolved (I find that the flakes never dissolve completely no matter how long I stir). Cool it down a little so that it isn’t added to the rest of the ingredients piping hot.
  3. Add warm agar mixture to the blender and process until smooth, scraping the walls of the blender from time to time. Once smooth, divide the mixture between two pastry cases. Set aside to set – it should set in about 30 minutes.

NOTES
*I used two 11.5 cm diameter and 2.5 cm high ramekins for these individual tarts.

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NUTRITIONAL INFO
calories
1347
67%
sugars
107 g
118%
fats
66 g
94%
saturates
44 g
222%
proteins
20 g
40%
carbs
179 g
69%
*per tart
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5.0
3 reviews, 16 comments
REVIEWS & QUESTIONS
Maimai:
Hi! Is there anything I can use in place of buckwheat flour? Can't find one here. Wanted to try this, looks so delicious & creamy!
Thanks.!
    Ania
    Ania:
    Hi Maimai,
    I would say that any all purpose gluten-free mix should work just fine. Hope that helps! Ania
Ellie:
They look fantastic! Almost too beautiful to eat!
    Ania
    Ania:
    Thanks, Ellie! Ania
Kerry:
It never set the first time i did it :(
Im going to use more agar this time!
    Ania
    Ania:
    Hi Kerry, I'm sorry to hear that it hasn't set - have you made any alterations to the recipe at all? Based on my discussions with other readers, I think that different brands of agar may possibly have different strength so perhaps this is where the issue lies. I use a brand called ALGAMAR and have not tried any other brand (this is the only one they sell here). Hope that helps, Ania
Dariya:
Hi, Ania! I like your blog very-very much! Tell me, please, did you use in this recipe raw buckwheat flour?
Thanks!
    Ania
    Ania:
    Hi Dariya,
    Thank you :) that's lovely to hear. Yes, it is raw buckwheat flour, that's correct. Hope that helps! Ania
      Dariya:
      Thanks!!! Yes, it's very important, because in Ukraine more common is roastead buckwheat flour ))
Ronja:
Hi Ania!
I'm so happy I found your blog. The way you write, the recipes you share, the design of the blog... Everything is perfect. Love it!
Is it possible to freeze this cake?
Love, Ronja.
    Ania
    Ania:
    Aw, thanks soooo much, Ronja! Your lovely comment made my day!!! As for your question, I'll be honest - I've never tried, but I don't see why it wouldn't be okay. Let me know how it goes! Ania
      Ronja:
      So, I didn't have the guts to freeze it after all. Mainly because I share my freezer with a lot of other people and it's already super full, but also because i was afraid the defrosting process would make it soggy or slushy somehow. Anyways, it turned out very delicious, and I will definitely make it again! Thank you!
        Ania
        Ania:
        Thanks so much for letting me know, Ronja. I'm really pleased you liked it! :) and I agree with you, frozen is never going to be as nice as freshly made, is it? x Ania
Katherine:
If I wanted to make a larger version or just more of these, would a straight a double of the recipe work?
I'm looking to make them for a group of coworkers so I would need much more then 2.
    Ania
    Ania:
    Hi Katherine,
    It depends how much larger you want to make your tart. I give my moulds size in the Notes, at the bottom of the recipe so I suggest you measure your mould and do some volume calculations prior to baking.
    Good luck!
    Ania
Valerie Yates:
Love this recipe, except my daughter can't have cashews. What can I use as a substitute for the cashews?
    Ania
    Ania:
    Thank you, Valerie! I would swap cashews for macademia nuts (if she can have those) as they are also quite fatty so we give the filling a bit of structure. Failing that, use additional ½ cup of coconut cream instead. Hope that helps! I'd love to know how it turned out! Ania
Tina:
Wow! These little tarts look so beautiful. This is a recipe I can't wait to try - thank you.
    Ania
    Ania:
    Thanks Tina, so pleased to hear that! Hope'll love them as much as I do! :)
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