Matcha Custard Tart with Black Sesame Crust
 
Prep time
Cook time
Total time
 
If you'e like me and don't have much of a sweet tooth, the sophisticated flavors of this dessert will be right up your alley. I recommend assembling the tart right before serving so the crust doesn't get soggy, but all the components may be prepared in advance. Store the filling in the refrigerator, and the crust and candied lemons at room temperature.
Author:
Recipe type: Dessert, Pastry
Cuisine: Fusion, Vegan, Grain-Free
Yield: One 8- or 9-inch tart
Ingredients
  • For Filling:
  • 9g (¼ cup) agar flakes¹, ground to fine powder
  • 8 fl oz (1 cup) filtered water
  • 120ml (½ cup) grade A maple syrup
  • 16 fl oz (2 cups) cashew milk²
  • ¼ tsp kosher salt
  • 5 ml (1 tsp) vanilla extract
  • 2 tsp lemon zest³
  • 8g (1 Tbsp) arrowroot powder
  • 10g (1 Tbsp) culinary grade matcha powder
  • 20 ml (4 tsp) freshly squeezed lemon juice
  • 45 ml (3 Tbsp) filtered water
  • ¼ tsp spirulina powder, optional (for color)
  • For Crust:
  • 78g (½ cup + 1 Tbsp) cassava flour
  • 63g (½ cup) raw cashews, roughly chopped
  • 48g (¼ cup) coconut sugar
  • 8g (1 Tbsp) arrowroot powder
  • ½ tsp baking powder
  • ¼ tsp salt
  • 140g (½ cup) black tahini
  • 132g (¾ cup) pitted dates⁴, roughly chopped
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 15ml (1 Tbsp) warm water if necessary
  • For Candied Lemon Slices:
  • 12 fl oz (¾ cup) filtered water
  • 48g (¼ cup) coconut sugar (or substitute evaporated cane juice)
  • 124g (6 Tbsp) agave or golden syrup (or honey for a non-vegan option)
  • 1 lemon, scrubbed and very thinly sliced (no thicker than ⅛ inch)
  • For Garnish:
  • Black sesame seeds
Procedure
  1. Make the filling: Combine agar, water, and maple syrup in 2 ½ quart saucepan. Let mixture sit for 5 minutes. Bring to a boil, lower heat to a simmer, and cover partially with a lid. Simmer for about 10 minutes, stirring often and scraping sides and bottom of pan, until agar is completely dissolved. Stir in cashew milk, salt, vanilla, and 2 tsp zest, and return to a simmer over medium heat, whisking often, for 6-8 minutes until mixture is frothy and the slightest bit thickened.
  2. In a small bowl whisk together arrowroot, matcha powder, lemon juice, and water to dissolve. Add this slurry to the pot and simmer for 2 minutes, whisking constantly. Remove pan from heat and let cool for 5 minutes, whisking occasionally. If a more vibrant color is desired, whisk in ¼ teaspoon spirulina powder.
  3. Pour mixture into a shallow pan and chill in refrigerator until firm and set. While waiting for filling to set, prepare remaining components.
  4. Make the crust: Preheat oven to 350ºF. Add cassava flour, cashews, arrowroot, baking soda, and salt to food processor and pulse to a uniform grind. Add all remaining ingredients except water, and process until the dough comes together into a cohesive lump - it should gather around the blade. If the dough seems crumbly or isn’t holding together, drizzle in the water and process again.
  5. Roll the dough into a ball and flatten into a disc that will fit inside an 8- or 9- inch removable bottomed round tart pan. pan. Place the dough disc in the pan, and working from the center outward, press the dough evenly into the bottom and up the sides of the pan. Cover the flat surface of the dough with a sheet of waxed paper, and use the bottom of a flat, smooth drinking glass or a tart press to smooth the surface. Trim any excess dough from the upper/outer edge so the crust is evenly fluted with a flat border around the top. Use a fork to gently dock the bottom of the crust all over with holes, and bake for 13-15 minutes until dry and barely firm to the touch (crust will firm up more as it cools). Transfer pan to a rack, and cool crust completely in pan before filling.
  6. While crust is baking, candy the lemon slices: Line a cooling rack with a sheet of parchment and set aside. Combine water, sugar, and honey in a medium saucepan and bring to a simmer over medium heat, stirring occasionally, until sugar dissolves. Gently add the citrus slices to the syrup and cook at a bare simmer, turning occasionally, until outer rind is translucent (5-10 minutes depending on thickness). Use tongs to transfer the slices to the parchment, and allow to cool.
  7. Assemble the tart: Retrieve filling from refrigerator, and scrape into a blender or food processor. Whip until smooth and creamy, stopping and scraping down the container as necessary. Spread filling evenly into prepared crust, and use a spatula to smooth the surface, adding some optional swirls or peaks.
  8. Garnish: Sprinkle with black sesame seeds, and gently arrange several candied citrus slices in a decorative pattern as desired. Serve immediately.
Notes
¹Or substitute 9g/2 tsp powdered agar
² I prefer homemade cashew milk for this, but you can use a high quality store-bought option that doesn’t contain too many additives (make sure it’s also unsweetened and unflavored). If you can’t have cashews, almond milk is a good substitute. I do NOT recommend coconut milk for this particular recipe due to its viscosity and high fat content - it can make the pudding gummy.
³Zest the entire fruit, which should yield 2-3 teaspoons zest. Use 2 tsp for the filling, and reserve 1 tsp for the crust.
⁴The dates should be moist enough to stick to the knife blade when chopping. If they’re dry and not at all sticky, you may need to add a little extra water when you process the dough.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/matcha-custard-tart-black-sesame-crust/