Making food is extra satisfying to me when there are cute dishes that go along with it. Sometimes, I will come up with something to make just because I want to try out a dish, or use a specific cooking utensil. I had thought about these tarts for a long time. I bought this incredible new vanilla bean paste, and I thought it deserved to be used in more than just my banana softserve. Tarts. It deserved to be used in tarts. And I was quite content to make little mini tarts in a muffin tin and call it a day.
Then the boy came home one day after work with these cute mini tart shells. He had no idea tarts were in the very near future, he just saw this package of tins (it had both small and medium size), and picked it up. He does however, know how much I love getting new kitchen stuff, and these shells were a perfect addition. I got all giddy inside and knew now that tarts had to happen in a very real way.
These creamy vanilla tarts that resulted were definitely worthy of new tart shells. They’re made with no refined sugar and the filling makes use of avocado and coconut cream to give you a great dose of healthy fats and of course, the ultimate creaminess. Plus there’s the matcha, which while slight in flavour, still is abundant in antioxidants. The shell can be baked (as per the instructions below), or left raw, depending on whether you want a shell with a bit more of a crunch or not. I tried them both, and I’m totally a fan of the all raw version. And the reality is, that while it’s great to split one of these and share it, if you happen to eat the whole thing, it’s not all bad – there’s no refined sugar, it’s made with whole grain ingredients and the shells offer lots of fiber. Because it’s Monday, and sometimes that calls for an entire tart.
Vanilla Matcha Tarts
Creamy, rich vanilla tarts, with a hint of matcha that are vegan and free of refined sugar.
Ingredients (Makes 3 tarts)
For the Crust
- 1/4 cup ground flaxseed
- 1/4 cup shredded unsweetened coconut
- 1/4 cup quick cooking oats
- 8 dates
- 1 tbsp coconut oil
- 2 tsp cinnamon
- 3 tbsp water
For the Filling
- 1/2 cup coconut cream
- 1 tbsp melted coconut oil
- 1 tsp coconut nectar
- 1 tbsp maple syrup
- 1/4 large avocado
- 1 vanilla pod, scraped
- 1 tsp matcha
For the Crust
- Add all the ingredients together into the bowl of a food processor and blend until the ingredients clump together.
- Remove from the food processor, dump the contents into a medium size bowl, and using your hands, mix the ingredients into one ball of dough.
- Divide the dough into 3 and press it into mini tart shells, or for smaller tarts, use a muffin tin.
- Preheat the oven to 350 degrees Fahrenheit and place the shells in the oven to bake for 15-18 minutes, or until golden and firm to the touch.
- Remove from the oven and place on a cooling rack.
For the Filling
- To make the filling, add all the ingredients to a food processor and blend until smooth. It should be quite thick, almost like whip cream.
- When the shells are fully cooled, place the filling in the shells and set them in the oven to set.
- Store in the fridge.
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