Matcha and blackberry curd tarts

These matcha and blackberry curd tarts may just be my favourite recipe yet. Simple, sweet and light, they make the most wonderful dessert or snack. These babies are vegan, gluten and refined sugar free and very almost raw. The flavour combination is something else, I promise you will love them!

The filling is like a set custard, it’s not too rich but still sweet enough to make this feel like a very special treat. I love using matcha in my recipes, not only for it’s beautiful flavour, but also for the heap of benefits it offers. If you’re new to matcha, I’d definitely recommend this one. It’s organic, ethically sourced, free from nasty additives and has a light, creamy flavour. Some brands of matcha I’ve tried in the past can be very bitter, which would pretty much ruin this recipe, so pick wisely!

The little berries are called ‘pernettya’ berries and although they aren’t edible, don’t they just suit the colours perfectly? I was so excited to find them in the garden.

I would love to know if you try this recipe, please do leave a comment below or post a pic on Instagram and tag me!

Matcha and blackberry curd tarts

 

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Prep time

20 mins

Cook time

5 mins

Total time

25 mins

 

Author: Bo's Kitchen

Recipe type: Dessert

Serves: 6 mini tarts or one large one

Ingredients

• 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

Instructions

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.

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