Gluten-Free Matcha Coconut Tart Recipe: A Delightful Blend of Flavor and Health

Indulge in the vibrant flavors of our Gluten-Free Matcha Coconut Tart. This unconventional dessert combines a nutty almond-coconut crust with a creamy matcha-infused filling.

Topped with fresh raspberries, crunchy pistachios, and shredded coconut, it's a delightful treat that's not only visually stunning but also irresistibly delicious. Perfect for those seeking a sophisticated and gluten-free dessert experience.

And here is the recipe for 8 servings 👇👇👇

Ingredients

Crust:

• 200 g almond flour
• 30 g coconut flour
• 20 g desiccated coconut
• 60 g coconut oil, melted
• 40 g maple syrup
• 1 pinch salt

Filling:

• 300 ml coconut cream
• 100 ml almond milk
• 80 g maple syrup
• 10 g matcha powder
• 10 g cornstarch
• 5 g agar-agar powder
• 1 tsp vanilla extract

Garnish:

• 50 g fresh raspberries
• 10 g pistachios, chopped
• 10 g shredded coconut

Instructions

Preparation:

Preheat the oven to 180°C.

Grease a 23 cm tart tin with removable base.

Crust:

1. In a mixing bowl, combine almond flour, coconut flour, desiccated coconut, melted coconut oil, maple syrup, and salt. Mix until the mixture resembles wet sand.
2. Press the mixture evenly into the greased tart tin, ensuring the edges are covered as well.
3. Prick the base with a fork to prevent bubbling and bake for 10-12 minutes or until the edges are golden brown.
4. Remove from the oven and let it cool completely.

Filling:

1. In a medium saucepan, whisk together coconut cream, almond milk, maple syrup, matcha powder, cornstarch, and agar-agar powder until smooth.
2. Place the saucepan over medium heat, stirring continuously until the mixture begins to thicken (about 3-5 minutes).
3. Reduce the heat to low and cook for another 2-3 minutes, ensuring it doesn't stick to the bottom.
4. Remove from the heat and stir in the vanilla extract.
5. Pour the filling into the cooled crust and smooth the surface.
6. Refrigerate for at least 4 hours, or until fully set.

Garnish & Plating:

1. Once the tart has set, carefully remove it from the tart tin.
2. Arrange fresh raspberries on top, sprinkle with chopped pistachios, and finish with shredded coconut.
3. Slice and serve chilled.

Notes

• Variations: For additional flavor, you could add a layer of melted dark chocolate over the crust before pouring in the filling.
• Storage: The tart will keep in the refrigerator for up to 3 days. Make sure to cover it tightly with plastic wrap or store it in an airtight container.