Matcha Gluten Free Raw Tart
When it comes to Matcha, sometimes I feel like there are 2 sides. Matcha Lovers and Matcha Skeptics, who are wondering "What's all this fuss about Matcha?".
If you landed on this page is probably because you are a natural born matcha lover, or at least you are curious about it. And I’m honoured that you are exploring this recipe. What you will find is a healthy and incredibly delicious dessert that is:
Gluten-free
Dairy-free
Refined sugar free
Plant-based
Packed with nutritious natural ingredients
Friendly for vegans and vegetarians
There are 3 reasons why I love matcha.
1) The Taste
I discovered my love for matcha during my first trip to Japan. Matcha ceremonies are very popular and I attended not only for the taste, but also for the experience as well. The taste at first, especially the original matcha (only prepared with water) doesn't compare to normal teas. It's a spinach like flavour for many people. But savour it slowly and you'll appreciate the energy coming out of it. Of course matcha is now very popular with milk, cream, in desserts and all possible sweet combinations.
2) The Benefits for your Health
There are endless resources and pages that talk about the benefits of Matcha. These are the main ones highlighted by scientific studies:
High in antioxidants
Could prevent liver damage and decrease the risk of liver disease
Boosts brain function
May help prevent cancer
Promotes heart health
increases metabolism and fat burning
3) The Experience
Matcha for me has become an invite to slow down and celebrate the moment. Just like I experienced in tea ceremonies. It's a reminder not to rush and to craft the perfect result with patience and dedication.
I have been wanting to prepare my own Gluten Free Matcha Tart for a long time, and I was finally inspired by my friends who founded Chaseki, a premium Tea House in Chiang Mai, Thailand. When I visited them I fell in love with the concept, and with the taste of everything they do.
Not only their products are incredibly delicious (the best matcha can offer, in all possible combinations of ceremonial matcha, lattes, frappes, dessert). They also sell a selection of premium imported matcha from Japan, so I immediately bought a can of Shogyokuen: Izumi No Shiro Premium Grade Matcha.
Visit their site for more info and inspiration.
Thanks to Minimalist Baker as well, for inspiring me to apply swirls to this matcha tart, delicious taste and incredible presentation!
Ingredients (makes 8 servings)
For the Matcha Filling
200 g raw cashews (soaked 4 h or overnight)
150 ml coconut cream
30 ml Lemon juice
50 ml Coconut oil
40 gr honey
2.5 tsp matcha green tea powder
1 pinch sea salt 1 vanilla bean or 10 drops vanilla essence (optional)
For the Raw Tart Base
200 g dates (soaked for 1h)
170 g almonds
50 gr coconut flakes
1 tbsp coconut oil
1 pinch sea salt
Making the Raw Matcha Tart (with Swirls)
Soak the raw cashew for at least 4 hours, or overnight. 1 hour before preparing the tart, leave the dates to soften in lukewarm water.
Start by preparing the raw crust. Take the dates from the water bowl and remove the seeds. If you have a powerful food processor, place all ingredients together and mix until you get a homogeneous raw ball. If you use a small mixer, process the ingredients in different batches: first ground the almonds and coconut flakes and place in a bowl. Then blend the dates with the oil and sea salt. Mix well all the crust ingredients and use it to create the base of the raw tart: distribute evenly the dough to cover a round tin (best covered by baking paper). Leave the base of the tart to harden in the fridge while you prepare the matcha filling.
Let's prepare the filling! The easy version is to blend all the ingredients for the filling together.
If you want to create the swirls, proceed in 2 steps. First prepare the base cream by blending all the ingredients except for the matcha. Pour half the cream onto the crust. Leave half of the cream in the blender and add the matcha powder. Blend for 30 more seconds. Pour the green matcha cream onto the rest of the tart, mostly around the middle. Use a spoon to create the swirls and they look better to you.
Cover the matcha tart with cling film and place in the freezer for 1 hour before serving (or in the fridge for at least 4 hours). Freeze if you don't intend to eat immediately.
TIPS: To serve, remove the tart from the freezer 15-20 min before. You can freeze it whole, or already divided in portions, it's a healthy treat for whenever you feel like!
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Have you tried it? Do you have any suggestions? Leave your comment!
