Matcha Tart
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Portions
To make 4 x 4.5inch tart or one 12inch tart
Ingredients
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Ingredients for the Crust: |
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| 200g | Dates |
| 100g | rolled oats |
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Ingredients for the Cream Layer: |
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| 250g | Cashew nuts |
| 10g | Matcha Powder |
| 150g | Nature’s Charm Coconut Whipping Cream |
| 150g | Nature’s Charm Sweetened Condensed Coconut Milk |
| ½ tsp | Vanilla Bean Powder |
| 1 tsp | Agar Powder (Lady's Choice Alsa Gulaman Crystal Clear) |
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Topping and Decoration: |
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| - | Nature’s Charm Matcha Sauce as topping |
| - | Matcha Powder, enough to cover the tart |
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Order Ingredients |
Method |
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| Step 1. | Start off with the crust, soak dates for 2 hours or more, blend together with the oats then press into a banking tin (4 x 4.5 inch or one 12inch baking tin). |
| Step 2. | With the cream layer, soak cashew nuts in water for at least 4 hours, then rinse and drain. |
| Step 3. | Blend together with other cream layer ingredients until it becomes smooth and consistent then pour into the crust. |
| Step 4. | Add a layer of Nature’s Charm Matcha Sauce as topping |
| Step 5. | Sprinkle a thin layer of Matcha powder over the top, just enough to cover the surface of the tart. |
| Step 6. | Put into the fridge and keep for at least 4 hours. |
| Step 7. | Ready to serve. |
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