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Matcha Tart with Chocolate Shortbread Crust

Sweetened with coconut sugar and maple syrup with a whole wheat chocolate crust, this Matcha tart is secretly healthy!

Makes enough to share.

An original recipe prepared for us by The Emotional Baker.

Ingredients

    Chocolate Shortbread Crust

    • ½ cup, plus 2 Tbsp whole wheat flour
    • 2 Tbsp cocoa powder
    • ¼ tsp salt
    • ¼ cup coconut sugar
    • ⅓ cup coconut oil, solid

    Matcha Tart Filling

    • 1 - 1 ½ oz can full fat coconut milk
    • 5 Tbsp cornstarch
    • 3 Tbsp coconut sugar
    • 2 Tbsp maple syrup
    • 2 tsp Aiya Culinary Grade Matcha
    • ½ tsp almond extract
    • ½ tsp vanilla extract

Directions

    Chocolate Shortbread Crust

    1. Grease 3 mini tart shells.
    2. In a medium bowl, combine whole wheat flour, cocoa powder, salt and coconut sugar. Break coconut oil into pieces, add to dry ingredients. Use fingers to incorporate. Once dough forms, divide dough among tart shells. Press into greased tart shells. Freeze tarts for at least 30 minutes or until frozen. Preheat oven to 350F.
    3. Bake for 10 minutes. Crust may appear bubbly and not set. Transfer to cooling rack. Crust will firm up. Once crust is cool, place in freezer while preparing tart filling (optional.)

    Matcha Tart Filling

    1. Place cornstarch in a medium saucepan. Slowly add coconut milk. Stir until well blended.
    2. Once cornstarch is dissolved, place saucepan over medium heat. Add coconut sugar, maple syrup and Matcha. Whisk Matcha in well to avoid clumps. Stir frequently, until mixture starts to thicken.
    3. Cook for 5 minutes, or until pudding forms. If desired, transfer to blender. Once smooth, pour into prepared tarts.
    4. Cover with plastic wrap and allow to chill several hours, or until firm. Garnish with chopped chocolate and fresh fruit.

     

    Click below to purchase the Culinary Grade Matcha used in this recipe: