Raw Key Lime Matcha Tart
Lauren Hunter a.k.a @thewholesomehunter has gone (almost entirely) green with this sweet, zingy raw tart. It’s refined-sugar free, subbing out egg whites for avocado and adding in our delicious Rebel Kitchen Matcha Mylk to finish. Wow your mates with this one the next time they’re over.
And just see if you can stop at one slice…
For the base
60g Desiccated coconut
200g Ground almonds
5 tsp Ground ginger
3 tbsp Maple syrup
1 tbsp Water
For the Matcha mousse filling
1 Large avocado, chilled
1 Large chopped and frozen banana
2tbsp Maple syrup
Juice of 1 lime
150ml Rebel Kitchen Matcha Mylk
For the topping
Refined sugar-free chocolate sauce (we used Choc Shot) or 50g dark chocolate
Gently line a 20cm wide circular baking tin with cling film, using enough for it to come over the sides of the tin so that the tart can be easily removed when it’s ready (we used a loose bottom tin; makes it easier to push the tart out when it’s ready).
In a bowl, mix together all of the ingredients for the base until it becomes sticky. Tip the mixture into the cling-filmed tin and push down to form an even base. Push the mixture upwards around the sides and mould to form a crust.
Place the base in the freezer for 30 minutes. Meanwhile start making the green mousse. Halve the avocado, remove the stone and scoop its flesh into a food processor. Add the other ingredients and blend until smooth.
Remove the base from the freezer and pour the filling inside the crust, using the back of a spoon to smooth it down. Return the tart to the freezer for at least 1 hour to set.
Remove from the freezer 15-20 minutes before serving to allow it to soften slightly and become more mousse-like. Drizzle with Choc Shot, if using. If you’re melting dark chocolate instead, gently heat the dark chocolate in a glass bowl over a pan of simmering water. Leave it to cool slightly before drizzling it over.