Matcha and raspberry swirled custard tarts

Matcha and raspberry swirled custard tarts

3.0 7 ratings

Prep. 25 min

Total 1 h 10 min

6 portions

Ingredients

Pastry case

macadamia oil plus extra for greasing
1 tbsp
dried cranberries
10 g
pitted dates
80 g
pecans
20 g
raw almonds
180 g

Flavoured custards

freeze-dried raspberry powder (see Tips)
1 ½ tbsp
boiling water
2 tbsp
matcha powder (see Tips)
1 ½ tsp
lemon juice
2 tbsp
coconut milk
400 g
pure maple syrup
40 g
vanilla paste (see Tips)
1 tsp
gluten free cornflour
1 ½ tbsp
filtered water
2 tbsp

Difficulty

medium

Nutrition per 1 portion

Protein 8.6 g

Calories 1726.9 kJ / 411.2 kcal

Fat 32.8 g

Fibre 5.2 g

Carbohydrates 19.8 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Plant to Plate 120 Recipes
Australia and New Zealand

You might also like...

Coconut quinoa with sticky mango

30min

Apple tart

1h

Spelt Margherita pizza

2h

Eggplant and tomato breakfast hash with crispy tempeh

40min

Peanut butter and cookie ice cream

13h 15min

Eggplant and porcini bites with turmeric tahini dressing

55min

Mint choc chip ice cream

4h 15min

Vegan mayonnaise

15min

Savoury tofu quiche

1h 30min

Coconut & almond jelly with pineapple syrup

25h 20min

Cauliflower buffalo bites

35min

Raw apple pie

3h 25min