Matcha and raspberry swirled custard tarts

Matcha and raspberry swirled custard tarts

3.0 7 ratings

Prep. 25min

Total 1 h 10min

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

Fiber 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®.

Sign up for free More information

Also featured in

Plant to Plate 120 Recipes
Australia and New Zealand

You might also like...

Coconut chia custard tarts (gut health)

1 h 30min

Ma po dou fu (mapo tofu)

15min

Jam-filled sweet potato doughnuts

3 h 10min

Eggplant and tomato breakfast hash with crispy tempeh

40min

Thai tofu and sweet potato cakes

30min

Parfait with passionfruit cream

3 h 10min

Vegan Turkish delight cheesecake

5 h 30min

Mighty mouse balls

1 h 15min

Nutty matcha balls

40min

Chocolate quinoa cake with peanut butter frosting

2 h 10min

Nut and seed butter

10min

Banana tofu ice cream

10min