Matcha lime tart on a crunchy baked crust Easy and refreshing treat, perfect f…

Matcha lime tart 💚 on a crunchy baked crust 🍰
Easy and refreshing treat, perfect for a sunny Sunday. I’m slowly getting into the spring mood, everything around starts to smell like spring, first flowers are already blooming 🌸 I know there’s still a long way to go, but hey, let’s enjoy every little step!
I’ll leave the tart recipe below.
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Matcha lime tart
For the crust:
1 cup (100g) of rolled oats
1/2 cup (80g) of raw almonds
1/2 cup (40g) of shredded coconut
pinch of salt
2 tbsp of coconut oil
2 tbsp of maple syrup
1 or 2 tbsp of cold water, if needed
Add oats, almonds, coconut and salt to a food processor. Blend until rough flour consistency. Add coconut oil and maple syrup, blend for about 1 minute, until well combined. It should stick easily pressed between fingers. If not sticky enough, add 1 or 2 tablespoons of water, while blending. Transfer to a 20cm tart pan with removable bottom and press to form the crust. Bake at 180C for 12 minutes, then let cool completely.
For the filling:
250ml of full fat coconut milk
Juice of 1 large lime and half of a large lemon (in total 1/4 cup of juice)
1/4 cup of maple syrup
1 or 2 tsp of matcha powder (depending on how much you love matcha)
1 tbsp of corn starch (sub tapioca flour)
1 tsp of agar agar
Add all ingredients to a blender and blend until well combined. Transfer to a saucepan, bring to a simmer and let cook for 1 minute, whisking continuously. Let cool slightly, then pour into the cooled crust and place in the fridge for at least 4 hours or overnight. Decorate before serving.
Enjoy! 💚💚💚