Simple, sweet, and light, these matcha and blackberry curd tarts make the most wonderful dessert or snack. These babies are vegan, gluten, and refined sugar-free and very-almost raw. The flavor combination is something else. The lemon blackberry filling is like a set custard, it’s not too rich but still sweet enough to make this feel like a very special treat.
Matcha and Blackberry Curd Tarts [Vegan, Gluten-Free]
For the Crust:
- 2 cups buckwheat
- 1 tablespoon lucuma (optional)
- 1 tablespoon coconut sugar
- 1 cup dates, soaked in hot water, and pitted
- 3 tablespoons coconut oil
- 1/4 cup, plus 1 tablespoon water
For the Filling:
- Juice of 1 lemon
- 2 tablespoons cornflour
- 3 tablespoons rice malt syrup
- 2 tablespoons coconut oil
- 1 cup canned coconut milk
- 1 teaspoon matcha powder, sifted
- 1/2 cup blackberries
- Prepare your crust by blending buckwheat to flour in a food processor. Now add lucuma, coconut sugar, dates, and coconut oil and pulse until combined. Next, add water a tablespoon at a time until a dough is formed. It should stick together easily in your fingers.
- Grease your tart tins with a little coconut oil and press the dough evenly into the tins. Leave to chill in the freezer while you make the curd filling.
- Add rice malt syrup, coconut oil, and coconut milk to a small pan and heat gently until simmering. Mix lemon juice and cornflour in a small bowl and add to the pan when bubbling. Whisk and keep gently simmering.
- The mixture will start to thicken after a couple of minutes; when it does, take off the heat and split the mix in half. Add matcha powder to one-half and stir through.
- Mash blackberries in a bowl with a little hot water until smooth and runny. Add to the remaining curd mix. If either of the mixes starts to get too firm, add a little hot water and whisk until smooth again.
- Now, time to assemble! If you used coconut oil to grease your tins, it might have hardened, so pop the bottom of the bases in a bowl of hot water for a second or two before gently removing.
- Pour spoons of each curd into your tart shells and stir with a chopstick to make pretty patterns.
- Pop back in the refrigerator to chill for an hour until set.
- Top with berries, coconut shreds, and mint.
Keep in the refrigerator for up to four days.