This Matcha Tart is secretly healthy! It’s sweetened with coconut sugar and maple syrup and has a whole wheat chocolate crust.
[new] thing The Emotional Baker can’t do – open a bag of flour.
Sounds pretty easy right? Like the most basic part of baking?
Well, approximately two out of ten bags are ripped to smithereens. For some reason, I can’t properly pull up the glued portion of the bag and end up just tearing the whole upper portion of the bag. This makes it very difficult to measure flour!
My inability to properly open flour bags drives my mom crazy. & she said someone needs to teach me how to open a bag. Any takers? I’ll repay you with lots of these Matcha Tarts 🙂
These tarts feature Aiya Matcha and are made with wholesome ingredients. The creamy Matcha portion is made with coconut milk and sweetened with maple syrup and coconut sugar. The tart crust is whole wheat with coconut oil and coconut sugar. However, I don’t think you’d ever guess it!
These tarts would be perfect for your Valentine or Mardi Gras or St. Patrick’s Day (it’s always good to think ahead! 😉 )
PS: I miss spending more time with TEB, but this whole grad school thing is taking a lot out of me – leaving little time for baking and blogging. But don’t forget about me – I’ll still try to pop in every now and then 🙂
Ingredients
- 1/2 cup + 2 tbsp whole wheat flour
- 2 tbsp cocoa powder
- 1/4 tsp salt
- 1/4 cup coconut sugar
- 1/3 cup coconut oil, solid
- 1-15 oz can full fat coconut milk
- 5 tbsp cornstarch
- 3 tbsp coconut sugar
- 2 tbsp maple syrup
- 2 tsp Aiya Cooking Grade Matcha
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
Instructions
- Grease 3 mini tart shells.
- In a medium bowl, combine whole wheat flour, cocoa powder, salt and coconut sugar. Break coconut oil into pieces Add to dry ingredients. Use fingers to incorporate. Once dough forms, divide dough among tart shells. Press into greased tart shells. Freeze tarts for at least 30 minutes or until frozen. Preheat oven to 350 degrees.
- Bake for 10 minutes. Crust may appear bubbly and not set. Transfer to cooling rack. Crust will firm up. Once crust is cool, place in freezer while preparing tart filling (optional.)
- Place cornstarch in a medium saucepan. Slowly add coconut milk. Stir until well blended.
- Once cornstarch is dissolved, place saucepan over medium heat. Add coconut sugar, maple syrup and matcha powder. Whisk matcha in well to avoid clumps. Stir frequently, until mixture starts to thicken.
- Cook for 5 minutes, or until pudding forms. If desired, transfer to blender. Once smooth, pour into prepared tarts.
- Cover with plastic wrap and allow to chill several hours, or until firm. Garnish with chopped chocolate and fresh fruit.
Disclosure: This is a sponsored post brought to you by Aiya Matcha. As always, all opinions and recipes are my own. Thanks for supporting the brands that support The Emotional Baker!
Don’t worry girl, those bags can be SUPER tricky!!! We have to work for our goods 😛
These are the cutest. I haven’t used matcha but it certainly makes a beautiful color!
Wow! These look so creamy dreamy dreamy. In your defense, flour bags are kind of stubborn. I dump my flour into a canister the second the bag is open so I don’t have to mess with them.
Beautiful tart! Megan ..They look so delicious and elegant! Matcha and chocolate sounds a perfect match!
I open my bags with scissors and it prevents all kinds of explosive troubles! I’m glad grad school is going well and I know you are going to do great! These tarts are so pretty! I love that green color which would be perfect for my St. Patrick’s Day birthday! 🙂
Hahaha, those pesky bags! Not sure how but flour I can handle, its the damn sugar that gets me every time. The glue always sticks to one strip and rips the bag upward while sugar streams out all over because they rolled sugar up into the seams of the roll. Sorry, sore subject 🙂 , but these tarts are wonderful and that color is amazing!!
I open my flour bag in the kitchen sink, no matter how much I try I always make a mess! The color of this dessert is beautiful. Creamy topping and chocolate shortbread, wow!
Yes yes – you sure have a taker here! I will teach you how to open up a bag of flour in exchange for an endless supply of these tarts – wait – you said endless – right? Oh…btw,…I’m not sure my bag opening abilities are any better than yours – but hey we can learn together?! These tarts are still part of that deal right?! Btw, these look wonderful. I’m in school too and my days have been crazy – good luck to you on your journey. And – Hope you have a wonderful weekend!
So colorful Megan. Really loved the green color…lovely sharing!!!
haha oh gosh, I have a tendency to drop bags of flour! The worst!!!
But this tart! This is such a fun way to use matcha! It sounds fantastic.
Stumbled upon this on FB and absolutely loved it! YUM! And good luck with Grad School! Wooohooo!