Matcha Tarts with Macerated Strawberries & White Chocolate Custard
The flavor combo of the matcha crust + the white chocolate custard + fresh strawberries are tart-tally irresistible. Made with Suncore Foods® Premium Midori Jade Matcha Supercolor Powder into the pastry crust to create this gorgeous green color. A dessert this dainty and delicious deserves to be devoured!
Matcha Pastry Crust :
1 cup whole wheat flour
2 tbsp almond meal
1/2 tbsp Suncore Foods® Midori Jade Matcha Powder
1/4 cup powdered sugar
75g cold non dairy butter or cold coconut oil
1 1/2 tbsp cold almond milk
1/4 tsp salt
White Chocolate Filling:
1 1/2 cups coconut milk
1/2 cup melted dairy free white chocolate
1/4 cup maple syrup
1 tsp vanilla bean extract
1/2 tsp agar-agar powder
1 1/2 cups fresh strawberries
1 1/2 tsp vanilla bean extract
2 tbsp sugar of choice
1/4 tsp salt
1. Matcha Pastry Crust — Preheat oven to 180c. In a food processor, add crust ingredients pulse until a dough ball forms. Chill dough for at least 10 minutes. Roll chilled dough, cut the square pieces and assemble. Then cut out the strips. Lift the strips and place them on the inside of each tart ring. Bake at 180 C for 15 minutes. Allow to cool completely.
2. White Chocolate Filling — Add white chocolate, coconut cream into a saucepan and place on the stove on low heat. When the mixture becomes warm and chocolate has melted, add the agar-agar. Stirring constantly, cook until agar completely dissolved. Then whisk in maple syrup and vanilla. Turn off the heat and allow mixture to cool slightly. Pour filling into cooled tart shells and refrigerate for at least 2 hours to set.
3. Macerated Strawberries — In a medium bowl, add sliced strawberries, salt, vanilla, and sugar, toss well and let stand for at least 20 minutes, until the juice is formed.
4. To serve, spoon 1-2 tbsp of Macerated strawberries on the white chocolate custard and enjoy.