Matcha Custard Tart with Chocolate Crust


This tart was a fun one to make for dessert that evening, it's light and refreshing .. a wonderful way to end a summertime meal.  The airy custard filling melts in your mouth and is the perfect complement to the crisp dark chocolate crust.

Cook time : 20 mins

Ingredients
Crust
  • ¼ cup old-fashioned rolled oats (** see note above about gluten-free)
  • ¼ cup shredded coconut, unsweetened
  • ½ cup + 1 Tbsp oat flour
  • ¼ cup cocoa powder
  • ½ tsp fine-grain sea salt
  • 1 cup almond meal
  • ¼ cup brown rice flour
  • 4 Tbsp coconut oil, melted but not hot (+ plus more for oiling pan)
  • ¼ cup maple syrup
  • 2 tsp vanilla extract


Filling
  • ½ cup whole raw hazelnuts, soaked 2 to 6 hours
  • 1½ cups shredded coconut, unsweetened
  • 3 cups water
  • 5 Tbsp maple syrup
  • 2 Tbsp agar flakes
  • 4 tsp matcha tea + more to dust
  • 1 Tbsp vanilla extract



Instructions
Make the crust
  1. Preheat oven to 350 degrees Fahrenheit.

PLease visit veggiesbycandlelight.com for full instructions.

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