Even if you’re not Irish and you don’t know anyone who is… St Patrick’s Day is an excellent excuse to create some slightly experimental concoctions in the kitchen. Our Matcha Manuka Tart with Chocolate Crust is no exception! Smooth, silky, creamy and not too sweet, this incredible tart is an elegant and 100% natural, refined sugar free way of participating in the celebrations.
Whether you’re taking a treat to work, enjoying an afternoon tea, or have friends coming around to celebrate with you, try this simple, fail-safe recipe and when you have, tag us on Instagram with your beautiful green tart! #experiencesteens @steensmanukahoney
¼ cup old-fashioned rolled oats (see the note above about gluten-free)
¼ cup shredded coconut, unsweetened
½ cup + 1 Tbsp oat flour
¼ cup cocoa powder
½ tsp fine-grain sea salt
1 cup almond meal
¼ cup brown rice flour
4Tbsp coconut oil, melted but not hot (+ plus more for oiling pan)
¼ cup Manuka Honey (try the Steens Anytime Range)
2 tsp vanilla extract
½ cup whole raw cashews, soaked 2 to 6 hours
1 ½ cups shredded coconut, unsweetened
3 cups water
5 Tbsp Manuka Honey (try the Steens Anytime Range)
2 Tbsp agar flakes
4tsp matcha tea + more to dust
1 Tbsp vanilla extract
THE CHOCOLATE CRUST
Preheat oven to 350° F / 180° C, then thoroughly oil a fluted 9" tart pan (with removable bottom) and set aside. To the bowl of your food processor, add the oats, coconut, oat flour, cocoa powder, and salt. Blend until oats and coconut are finely ground. Place the oat mix in a bowl, add the almond meal and brown rice flour. Stir to combine. Add the coconut oil and stir until all of the flour is moistened. Add the manuka honey and vanilla.
Mix until the dough has formed a ball (If it isn't holding together, add a tsp of honey. If the dough is really sticky, set it aside for 10 minutes to thicken). Wash and dry your hands and press crust thinly and evenly into the prepared tart pan. Prick with a fork and bake 18 minutes, then remove from oven and set aside to cool.
THE MATCHA MANUKA CUSTARD FILLING
Line a large strainer with a nut milk bag or several layers of cheesecloth. Place strainer over a medium pot and set aside. Drain and rinse cashews, and add them to an upright blender.
Add coconut and 3 cups of water, blend on highest speed until very smooth.
Pour into a lined strainer and gather the edges of the bag or cloth and gently squeeze out all liquid. Compost the solids. (You should have 3 cups of coconut-cashew milk, if not add a little water).
Rinse out the blender.
Add manuka honey and agar flakes to the pot and bring to a boil over medium-high heat, whisking constantly.
Reduce heat to low, cover pot and simmer for 15 minutes or until all agar flakes have dissolved. Whisk mixture every 5 minutes to prevent sticking.
Remove from heat, uncover the pot and allow to cool for 10 minutes then pour the mixture into the blender.
Add matcha and vanilla and blend until evenly combined and foaming.
Gently pour filling into the tart crust. Allow to sit for another 15 minutes before transferring to the refrigerator to set. This takes about 1 hour or until its completely cool.
Use a small strainer to dust with matcha, and serve lightly chilled.
This is the most delicious, refreshing and light tart to serve on a hot afternoon, and pairs perfectly with a tall glass of iced tea. We hope you enjoy it as much as we do!
The perfect Honey to use in this recipe is our Anytime Range.