Baking with Matcha: Matcha Latte Tart - EcceKo

Baking with Matcha: Matcha Latte Tart

If you have never tried a matcha green tea latte, you are in for a treat when you do. A wonderful alternative to a cafe latte, and much better for you, the matcha latte is light, creamy, with a unique flavour and aroma with which you are sure to fall in love – not to mention its magnificently appealing hue!.

The next logical step is to enjoy matcha in a dessert. What could be better?

Here we share the recipe for a Matcha Latte Tart, gratefully borrowed from An Unrefined Vegan. With a crunchy crust, creamy green filling, and rich chocolate sauce, you will fall in love and be more than tempted to go for a second helping...

What you Need:

  • 1x pre-baked whole wheat or gluten-free pie crust
  • ½ cup coconut butter or oil
  • ½ cup raw cashews; soaked overnight then rinsed, drained, and chopped
  • 4 tablespoons of kudzu powder or cornstarch
  • 6 tablespoons of water
  • 1 ¼ cups soy or almond milk
  • 2 ¼ teaspoons matcha green tea powder
  • ½ teaspoon vanilla extract
  • Optional chocolate syrup for garnishing
  • Optional whipped coconut cream for serving

What to Do:

Whisk the kudzu or cornstarch with the water to make a paste and set aside.

Using a food processor or blender, process or blend the cashews, coconut butter/oil, matcha powder, vanilla, and ¾ cup of the soy / almond milk. It should be of a smooth consistency.

Use a small saucepan to heat the remaining milk over medium heat. Whisk in the kudzu mixture when the milk is steaming, and whisk continually until the mixture becomes thick. Do not allow it to boil.

Remove from the heat and blend with previously blended matcha mixture. It should be blended / processed until it is all very smooth.

Pour mixture into the cooled, pre-baked pie crust. Chill in the refrigerator for at least six hours. The tart should be set.

Serve with whipped cream and optional chocolate syrup.


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