These tarts have it all! They’re so, so pretty (who doesn’t love a nice, lush green!), they’re sweet, they’re conveniently hand-held (so you can keep your other hand free for a glass of bubbly!), and they’re deceptively healthy! Gluten free, vegan and sugar free, these naturally sweet tarts get all their flavour from the sweet flours used in the crust (rice and chestnut in this case!), and cashews, coconut milk and agave in the filling.


Matcha is a quintessentially summer flavour, making it an excellent choice for the star ingredient. It’s full of antioxidants, and is an effective detoxifier. I love its earthy flavour and bright colour. Coconut milk is perfect for creamy fillings- it has a natural sweetness, it’s creamy, and so good for you! Coconut milk is rich in vitamin C, E and complex B vitamins, so it’s the perfect food for summer months when our muscles and skin need to be replenished and revitalized. Coconut milk is also rich in calcium.


You can make the base and filling for these tarts up to two days in advance, as long as they’re kept separate from each other- just fill them up to an hour prior to serving. These tarts are the perfect addition to any party sweet table. Isn’t eating well the sweetest thing ever? Eat well to live well!


Matcha Tarts
Cook Time
30 mins
Course: Dessert
For the tart base:
  • 1 cup Rice flour
  • 1 cup Chestnut flour
  • 2 tbsp Arrowroot (or corn flour)
  • Pinch of Salt
  • 1/2 tsp Vanilla powder
  • 1/4 cup Coconut oil
  • 1/4 cup Ice water
For Matcha cream filling:
  • 1 1/2 Avocado
  • 1 tbsp Coconut cream
  • 1/2 cup Cashew nuts
  • 1 cup Coconut Milk
  • 7 tbsp Agave syrup
  • 2 tsp Matcha powder
  1. For the tart base:

    Mix well

    Bake at 185C for 10 min with baking beans

    Remove baking beans and bake for 10 more minutes

    2. For Matcha cream filling:

    Fill in the tarts with Matcha Cream

    Chill in the fridge for 30 min 


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