Gluten Free Coconut and Matcha custard tart with dark chocolate crust

Gluten Free Coconut and Matcha custard tart with dark chocolate crust

Honestly, when you've finished a meal and think you cannot possibly fit in anything else, this vibrant green tart is the more light, yet creamy and refreshing way to end a meal...

The matcha custard filling turns into a sort of mousse and melts in your mouth.. which works so well with the crisp dark chocolate.

If you want to make it gluten free - opt for gluten free oats or almond flour.

Best served the day made to keep the matcha from losing its bright green colour, but if you do want to feel prepared, you can press the crust ahead of time and refrigerate for up to two days before finishing the rest and baking.

Ingredients

Crust

  • 40g old fashioned rolled oats
  • 40g desiccated coconut
  • 80g, 1 tbsp oat flour
  • 40g cocoa powder
  • ¼ tsp sea salt
  • 120g almond flour
  • ¼ 40g spelt flour
  • 2 tbsp plus 2 tsp melted extra virgin coconut oil
  • 2-4 tbsp maple syrup
  • 1 tsp vanilla extract
  • Butter/oil (to grease tin)

Filling

  • 80g cashews (soaked 2-6 hours)
  • 200g desiccated coconut
  • 200-300ml water
  • 5 tbsp maple syrup
  • 4 tsp agar flakes
  • 3 ½ tsp liquid energy, plus more to dust
  • 2 tsp vanilla extract

Method

Crust

  1. Preheat oven to 180°C/ Fan 160°C/ Gas mark 4. Thoroughly grease a 9-inch tin with removable bottom and set aside.
  2. Using a food processor, combine oats, coconut, oat flour, cocoa powder and salt. Blend until finely ground.
  3. Place in a bowl and stir in almond and spelt flour. 
  4. Stir in coconut oil and maple syrup and mix until all the flour is moistened and a ball starts to form. If it’s not holding together, add a teaspoon more of syrup. If dough is very sticky set it aside for 10 minutes to thicken up.
  5. Press crust thinly and evenly into prepared tart pan before pricking with a fork and baking for 18 minutes.
  6. Set aside to cool - you can leave the pastry in the fridge for up to two days before baking. 

Filling

  1. Soak cashews in water overnight or for at least a couple of hours. Drain and add to a blender with fresh water (200-300ml) and coconut.
  2. Pour this into a lined strainer (using a nut milk bag is best). 
  3. Squeeze out all the liquid and you should have about 3 cups of coconut cashew milk... if not add a little more water. 
  4. Add maple syrup and agar flakes to a pot and bring to a boil over medium-high heat, whisking constantly. Reduce the heat and simmer for 15 minutes or until all agar flakes have dissolved. Keep whisking every so often to prevent sticking.
  5. Remove from heat, uncover pot and allow to cool for 10 minutes then pour mixture into the blender. Add liquid energy and vanilla and blend until evenly combined and foaming.
  6. Gently pour into tart crust. Allow to sit for another 15 minutes before transferring to the refrigerator to set - it will take an hour for it to completely set.
  7. Sift liquid energy on top of the tart and serve cold.

Enjoy and tag us in any of the recipes you create - would love to see! @mawish.food


Did you know?

Our range of blends uses only 100% organic and natural ingredients, with no added sugar, artificial flavours or fillers and no more than 7 calories per serve.

So you know exactly what you are putting into your body!