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Matcha Tart with White Chocolate Yellow Safflower Filling

This tart is pure bliss to satisfy your sweet tooth and it tastes as matcha as it looks! The perfect harmony between sweet & matcha with white chocolate yellow safflower filling is truly captivating and full of indulgent. With a slice of this gorgeous and creamy delicate tart you will be obsessed like us, completely. To achieve this lovely color, Suncore Foods® Premium Japanese Midori Jade Supercolor Powder, Emerald Pandan Leaf Supercolor Powder, Canary Yellow Safflower Supercolor Powder and a dash of Rose Salt was added.

Ingredients

Makes 4 Tartlets

Crust: ⁣
150g all purpose flour ⁣
80g powdered sugar ⁣
15g Suncore Foods® Premium Japanese Midori Jade Supercolor Powder
6g Suncore Foods® Emerald Pandan Leaf Supercolor Powder
40g cornstarch ⁣
1/4 tsp Suncore Foods® Rose Salt
90g dairy free butter, cold & cubed ⁣
2 tbsp coconut milk ⁣
1 tsp vanilla extract ⁣

Filling:
200g coconut whipping cream, chilled overnight ⁣
200g dairy free sweetened white chocolate ⁣or *cocoa butter (add sweetener of choice) ⁣
2 tsp Suncore Foods® Canary Yellow Safflower Supercolor Powder


 ⁣

Directions

1. Preheat the oven to 180c. In a food processor, add crust ingredients pulse until a dough ball forms. Refrigerate the dough for at least 10 minutes.

2. Firmly press mixture into the prepared tart pan with your hands, press into bottom and up the sides of tart pan. prick the crust with a fork.

3. Refrigerate the dough for 10-15 mins if it gets warm. Bake at 180c for 15-18 minutes. Allow to cool completely.⁣⁣

4. Open chilled coconut whipping cream and scoop off the cream. The cream will be very thick and should easily scoop off from the top. Heat the cream in a microwave-safe bowl in the microwave on high setting for 1 minute or until hot but not boiling. Remove from the heat, add the white chocolate and yellow safflower powder whisk until combined and smooth. Pour the ganache over the tart and refrigerate until set. ⁣


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