Matcha Cashew Tart

Tarts tend to be controversial. There are so many different types – sweet and savory, breakfast and lunch – you get the gist. We can say with certainty that this tart is universally beloved. It gives you a little bit of everything. A sweet and salty crust, a creamy, light matcha vanilla cream, a cashew kick, and the best part? It’s no bake. You can nail the tart game without even needing to lift a baking mit. Trust us, you’ll love these vegan, gluten free and dairy free treats!

 

Base: (12 cups)

• 90 gram GF granola
• 1 cup walnuts
• 6 dates

 

Filling:

• 1 cup soaked cashews
• ½ lime (can be 1 lime)
• ¼ cup coconut milk
• 1/3 cup coconut oil
• ¼ cup maple syrup
• 1 tsp vanilla extract
• 2 tsp Nekohama matcha

 

METHOD 

1. Remove the pit of the date. Add all the ingredients for the base into a food processor and blend until smooth. Set aside in the fridge.
2. Add all the ingredients for the filling into a food processor and sift the matcha powder in. Mix everything together until it has a smooth and creamy texture. 
3. Use a baking form to create little cups with the base, add a scoop of the matcha cashew cream on top. Place in the fridge for at least two hours and enjoy!