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 a flour in a food processor. Now add lucuma, coconut sugar, dates, and coconut oil and pulse until combined. 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 together 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 to 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 may have hardened, so just 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.