Vegan Autumn Fruit Matcha Tartlets

Autumn Fruits are nature’s final kiss before winter. A warm embrace that celebrates a final harvest before the land lays to rest, matcha adds a welcome verdant aroma to comfort and nourish. These vegan tartlets are simple to make and bring a welcome burst of colour to autumn’s ochre palette.

You can watch the recipe video here

The perfect gesture of friendship, a tartlet crafted entirely by hand using wholefood ingredients, the best bit? It tastes divine

A showstopper to add not only to your vegan recipe repertoire but for non vegan friends too, this is too good to miss!

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vegan desserts, matcha, raw vegan, healthy desserts, refined sugar free, vegan dinner party, matcha recipes

Yield: 6

Author: Suze Morrison

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Vegan Autumn Fruit Matcha Tartlets

Prep time: 45 MinCook time: 17 MinInactive time: 1 HourTotal time: 2 H & 2 M

Autumn Fruits are nature’s final kiss before winter. A warm embrace that celebrates a final harvest before the land lays to rest, matcha adds a welcome verdant aroma to comfort and nourish. These vegan tartlets are simple to make and bring a welcome burst of colour to autumn’s ochre palette.

Ingredients

Vegan sweet Shortcrust Pastry

• 160g Spelt Flour
• 50g Coconut sugar
• 10g Ground Almonds
• 50g Solid Coconut Oil
• 50g Vegan Butter
• 1tbsp Iced water

Filling

• 150g Raw, unsalted cashews soaked overnight in water
• 1/4tsp Anima Mundi Vanilla Powder
• 2tsp Anima Mundi Matcha Powder
• 50ml Maple Syrup
• 60ml Cold Water
• ½ tbsp Lemon Juice
• Small Pinch Salt
• 70g Coconut Oil, melted
• 6 Figs, 12 Blackberries and a small handful currant to serve
• ¼ tsp Matcha + 1/8tsp Vanilla Powder mixed to garnish

Instructions

1. 1. Begin with the pastry, Blitz the coconut sugar in a food processor until it becomes a fine powder. Add the flour, ground almonds, coconut oil and butter and pulse until the mixture resembles breadcrumbs
2. 2. Add the water and pulse to combine, do not overwork the pastry. Take a small amount of the pastry and press between your fingers, if it forms a dough its ready to use, if not add 1tsp of a water until it comes together, different flours will have different hydrations.
3. 3. Form the pastry into a ball and flatten into a disc, wrap in plastic wrap and chill for 30 minutes. Roll out to the thickness of 3mm and use to line 6 x 10cm fluted tart tins. Cover and chill for at least 4 hours for the pastry to relax and hydrate.
4. 4. Preheat oven 190C. Line the tarts with baking paper and rice and bake for 10 minutes, or until the sides are set. Remove the paper and beans and bake for 9-12 minutes more, or until golden and the base feels sandy. Allow to cool completely.
5. 5. Meanwhile, drain the cashews and add to a blender with all the remaining filling ingredients apart from the coconut oil, blend, scarping the sides as necessary until relatively smooth.
6. 6. Add the coconut oil and blend to combine before dividing between your baked tart shells. Allow to set in the fridge overnight.
7. The next day, remove the tartlets from the tins and garnish with the chopped figs and berries and sprinkle over a little of the vanilla matcha powder before serving

https://gourmetglow.co.uk/recipes/autumn-fruit-matcha-tartlets

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