Matcha and blackberry curd tarts recipe from Bo's Kitchen - Calm Moment
Matcha and blackberry curd tarts recipe from Bo’s Kitchen
6 mini tarts, or 1 large
Pretty, pastel-hued pastries that are vegan, gluten free and deliciously easy to make
Simple, light and irresistibly pretty, these tarts from Bo’s Kitchen make an impressive dessert for a dinner party and yet are just as welcome as a sweet snack. Plus, they suit practically all diets as the tarts are vegan, gluten and refined sugar free and very almost raw.
Matcha is becoming more and more popular and for good reason. The tea powder has a real variety of health benefits – it’s high in anti-oxidants, boosts brain power and protects your heart – and adds a beautiful fresh flavour to these set tarts.
buckwheat 2 cups
lucuma 1 tbsp, (optional)
Coconut sugar 1 tbsp
dates 1 cup, soaked in hot water, and pitted
Coconut oil 3 tbsp, blended with 75ml water
rice malt syrup 3 tbsp
canned coconut milk 1 cup
matcha powder 1 tsp, sifted
Prepare your pastry crust by blending buckwheat to a flour in a food processor. Now add the lucuma powder, 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.
Grease your tart tins (either six small ones or one large tin) with a little coconut oil and press the dough evenly into the tins. Leave the dough to chill in the freezer while you make the curd filling.
Add the rice malt syrup, coconut oil and coconut milk to a small pan and heat gently until simmering. Mix the lemon juice and cornflour together in a small bowl and add to the pan when bubbling. Whisk and keep simmering gently. The mixture will start to thicken after a couple of minutes. When it does, take it off the heat and split the mix in half.
Add matcha powder to one half of the mix and stir through. 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 starts to get too firm, add a little hot water and whisk until smooth again.
Now it’s time to assemble your tarts! I prefer to loosen my tart shells first, so I can decorate them and eat them right away. If you used coconut oil to grease your tins it may have hardened, so just pop the bottom of the bases into 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 refrigerator to chill for an hour until set. Top with berries, coconut shreds and mint. The tarts will keep in the fridge for up to four days.
Matcha and blackberry curd tarts recipe from Bo's Kitchen - Calm Moment
Matcha and blackberry curd tarts recipe from Bo’s Kitchen
6 mini tarts, or 1 large
Pretty, pastel-hued pastries that are vegan, gluten free and deliciously easy to make
Simple, light and irresistibly pretty, these tarts from Bo’s Kitchen make an impressive dessert for a dinner party and yet are just as welcome as a sweet snack. Plus, they suit practically all diets as the tarts are vegan, gluten and refined sugar free and very almost raw.
Matcha is becoming more and more popular and for good reason. The tea powder has a real variety of health benefits – it’s high in anti-oxidants, boosts brain power and protects your heart – and adds a beautiful fresh flavour to these set tarts.
buckwheat 2 cups
lucuma 1 tbsp, (optional)
Coconut sugar 1 tbsp
dates 1 cup, soaked in hot water, and pitted
Coconut oil 3 tbsp, blended with 75ml water
rice malt syrup 3 tbsp
canned coconut milk 1 cup
matcha powder 1 tsp, sifted
Prepare your pastry crust by blending buckwheat to a flour in a food processor. Now add the lucuma powder, 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.
Grease your tart tins (either six small ones or one large
 tin) with a little coconut oil and press the dough evenly into the tins. Leave the dough to chill in the freezer while you make the curd filling.
Add the rice malt syrup, coconut oil and coconut milk to a small pan and heat gently until simmering. Mix the lemon juice and cornflour together in a small bowl and add to the pan when bubbling. Whisk and keep simmering gently. The mixture will start to thicken after a couple of minutes. When it does, take it off the heat and split the mix in half.
Add matcha powder to one half of the mix and stir through. 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 starts to get too firm, add a little hot water and whisk until smooth again.
Now it’s time to assemble your tarts! I prefer to loosen my tart shells first, so I can decorate them and eat them right away. If you used coconut oil to grease your tins it may have hardened, so just pop the bottom of the bases into 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 refrigerator to chill for an hour until set. Top with berries, coconut shreds and mint. The tarts will keep in the fridge for up to four days.