Matcha Lime Tart: A Vibrant Delight for Your Taste Buds!
Are you ready to embark on a culinary adventure that combines the vibrant flavors of matcha and zesty lime? Introducing the Matcha Lime Tart! This delightful dessert is creamy, tangy, and bursting with refreshing green hues that invite you to take a bite.
Ingredients
- For the Crust:
- 1 cup 100g rolled oats
- 1/2 cup 80g raw almonds
- 1/2 cup 40g shredded coconut
- Pinch of salt
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- 1 or 2 tbsp cold water if needed
- For the Filling:
- 250 ml full fat coconut milk
- Juice of 1 large lime and half of a large lemon totaling 1/4 cup juice
- 1/4 cup maple syrup
- 1 or 2 tsp matcha powder depending on preference
- 1 tbsp corn starch or tapioca flour
- 1 tsp agar agar
Instructions
- Prepare the Crust:
- In a food processor, combine the rolled oats, raw almonds, shredded coconut, and a pinch of salt. Blend until you achieve a rough flour consistency.
- Add coconut oil and maple syrup, blending for about a minute until well combined. It should stick together easily when pressed between your fingers. If it’s not sticky enough, add cold water, one tablespoon at a time, while blending.
- Transfer the mixture into a 20cm tart pan with a removable bottom, pressing it firmly to form an even crust.
- Preheat your oven to 180°C (356°F) and bake the crust for 12 minutes. Let it cool completely.
- Make the Filling:
- In a blender, combine coconut milk, lime juice, maple syrup, matcha powder, corn starch, and agar agar. Blend until well combined.
- Pour the mixture into a saucepan and gently heat over medium heat until it comes to a simmer, whisking continuously. Cook for about 1 minute, then remove from heat.
- Allow the filling to cool slightly before pouring it into the cooled crust.
- Cover and chill in the refrigerator for at least 4 hours or overnight for the best results.
- Serve:
- Once set, garnish the tart with toasted coconut or fresh lime zest for an extra punch of flavor and visual delight.