Matcha and blackberry curd tarts
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 6 mini tarts or one large one
  • 2 cups buckwheat
  • 1 tbsp lucama (optional)
  • 1 tbsp coconut sugar
  • 1 cup dates, soaked in hot water and pitted
  • 3 tbsp coconut oil, blend
  • 75ml water
  • Juice of one lemon
  • 2 tbsp cornflour
  • 3 tbsp rice malt syrup
  • 2 tbsp coconut oil
  • 1 cup canned coconut milk
  • 1 tsp matcha powder, sifted
  • ½ cup blackberries
  1. Prepare your crust by blending buckwheat to a flour in a food processor. Now add lucama, coconut sugar, dates and coconut oil and pulse until combined. Add water a tbsp at a time until a dough is formed. It should stick together easily in your fingers.
  2. 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.
  3. 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.
  4. 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 start to get to firm, add a little hot water and whisk until smooth again.
  5. Now time to assemble! I prefer to loosen my tart shells first, so I can decorate and eat right away. 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 chop stick to make pretty patterns. Pop back in the fridge to chill for an hour until set. Top with berries, coconut shreds and mint. Keep in the fridge for up to four days.
Recipe by Bo's Kitchen at