MATCHA CREAM TARTS WITH CHOCOLATE CRUST


I originally posted my Matcha Cream Tarts with Chocolate Crust on my Instagram account, and they became one of my most popular recipes over there! I’ll be posting some of the other favourites here too occasionally, that way instead of only having the option of snapping a photo of the recipe on your phone, there’s also print or saving it as a pdf, plus there’s pinterest too.

Here are some more of my tart recipes, if you’d like to check them out: vegan custard tarts, lemon curd tart and no-bake chocolate tarts.

I hope you enjoy the weekend



INGREDIENTS;
  • CRUST:
  • 1/2 cup desiccated coconut 
  • 3/4 cup raw walnuts 
  • 5 medjool dates, pitted and chopped into small pieces 
  • 1 1/2 tbsp cocoa or cacao powder 
  • pinch of salt 
  • FILLING:
  • 3/4 cup raw cashews, soaked in a bowl of water overnight, then drained and rinsed* 
  • 1/2 cup canned coconut milk 
  • 1 tbsp coconut oil 
  • 1 tbsp rice malt syrup, or to taste 
  • 1 tsp matcha powder, or to taste**
  • 1/2 tsp vanilla extract 

INSTRUCTIONS;
  1. Preheat oven to 180C. Line a baking tray with baking paper. Add the desiccated coconut to the tray, and bake for 3-4 minutes, or until toasted. Keep on eye on it, as it happens quickly! You can also skip this step and use the coconut as is too. 
  2. Place the coconut along with the rest of the crust ingredients into a high speed blended or food processor. Process until the mixture sticks together. Press into the tart shells. 
  3. Rinse the blender or food processor out and place all the filling ingredients (starting with the wet, as this makes it easier to blend), and process until smooth. Pour into the tart shells and refrigerate until set.


For The Full Instructions, Please Visit The Full Recipes: amylecreations.com
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