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【抹茶再度出沒注意】嘩原來已經成2個幾月無整過抹茶野啦！
身為抹茶小鬼的我為表歉意, 決定分享下呢個半粒鐘實搞掂嘅抹茶撻先～
今次意外發現原來抹茶同椰子都幾夾架喎！個人認為比抹茶芝士蛋糕更好 (其實一直覺得抹茶同忌廉芝士陣酸味好奇怪)...
除左批底要焗之外, 餡料用blender打勻後再雪凍就係！另一個懶人之選！
Since being a vegan, I did not have any single slide of Matcha cheesecake despite personally think flavor of matcha and cheese are not perfect match lol
Today I'm gonna bring this 【Matcha Green Tea Coconut Tart】, giving you a dense, smooth, strong matcha taste along with the healthy oat-and-nut-based crust. Let's do it and share the slides with your friends!
Matcha Green Tea Coconut Pie/宇治抹茶椰子撻
By Happy Baking Sunday4.0 stars based on 35 reviews
Prep time:
Cook time: 30 mins
Ingredient (1x 8-10"焗模份量)
批底
杏仁 1/2杯
燕麥片 2杯
玉桂粉 1/2 tsp
海鹽 1/4 tsp
椰子油 1/4杯
楓糖漿 2 tsp
食用水 1 1/2tsp
批餡
全脂椰奶 400ml (預留2 tbsp作批面裝飾用)
宇治抹茶粉 3 tbsp
黑糖 3 tbsp
海鹽 少許
Ingredient (Makes 1x 8-10" tart pan)
CRUST
1/2 cup raw almonds
2 cups gluten-free rolled oats
1/2 teaspoon cinnamon
1/4 teaspoon fine sea salt
1/4 cup virgin coconut oil, softened
2 tablespoons pure maple syrup
1 1/2 tablespoons water, or as needed to moisten dough
FILLING
400ml full fat coconut milk, reserve 2 tbsp for decoration
3 tbsp matcha green tea powder
3 tbsp brown sugar
1 pinch of salt
Direction
1/ 預備批底 - 焗爐預熱至180度。預備焗盤, 以椰子油掃於盤邊, 盤底放入爐紙。
2/ 將杏仁粒, 燕麥片, 玉桂粉及鹽一同放於食物處理器中搗碎, 如喜歡有口感可以只磨至粗粒狀。慢慢加入椰子油, 楓糖漿及食用水, 慢慢攪拌至混合。若材料太乾, 可慢慢加入食水至稍微黏稠狀。
3/ 將餡料於撻模內慢慢舖平, 盡量令厚度一致, 撻邊可用手指小心地壓出凹凸痕, 出爐時賣相會更好。
4/ 撻模入爐焗12-14分鐘至金黃色, 取出後放涼。
5/ 預備抹茶餡料 - 將椰奶、抹茶粉、黑糖及鹽都加到食物處理器中, 徹底混合至糊狀。可試味再調教至喜歡的味道, 如甜度及抹茶的濃度, 因為不同品牌的抹茶粉及糖亦會令味道有所出入。
6/ 將抹茶餡料倒在批底上, 慢慢將剩餘的椰奶倒上面, 並以牙簽在表面刻劃花紋。放於雪櫃內雪藏最少6小時(雪過夜更佳！) 上碟時可在面頭撒上少量抹茶粉:)
Direction
1/ Prepare the Pie crust - Preheat the oven to 180 degree Celsius. Grab an 8-10 inch tart pan (I used 8-inch) and lightly grease the base and sides with coconut oil. Cut a circle of parchment paper to fit along the bottom and place it inside the tart pan. This will prevent the crust from sticking.
2/ Add almonds into a food processor and process until a coarse crumb. Now add in the oats, cinnamon, and salt and process again until the mixture looks like coarse sand. Add the oil, maple syrup, and water and process until the mixture comes together. The dough should stick together when pressed between your fingers, but it shouldn't be super sticky. If it's still too dry, try adding another teaspoon of water and processing again.
3/ Crumble the dough all over the base of the tart pan in an even layer. Starting at the centre of the tart, press the dough into the pan with your fingers and work your way outward and up the sides. If the dough starts to stick to your hands, feel free to lightly wet your hands every now and then. With a fork, poke the base of the tart about 20 times to allow the air to escape while baking.
4/ Bake the tart at 180 degree Celsius. for around 12-14 minutes (I baked for 12 minutes) until lightly golden. Place tart pan on a cooling rack for about 15 minutes or so. If the crust puffed up during baking you can poke it a few more times with a fork to let the air escape. The crust will firm up as it cools.
5/ Prepare the Matcha coconut filling - In a food processor add coconut milk (reserve 2 tbsp for decoration), matcha green tea powder, brown sugar and pinch of salt. Blend until mix well and smooth. Taste and adjust if you want stronger matcha flavor and the sweetness. The taste varies depending the brand of matcha powder you are using, as well as the type of sugar.
6/ Now pour the mixture onto the pie crust. Slowly add the remaining coconut milk onto the top, use a toothpick to draw pattern and decorate. Chill in the fridge for at least 6 hours (Best for OVERNIGHT!) Serve! and optional to dust matcha powder on top:)
1/ Prepare the Pie crust - Preheat the oven to 180 degree Celsius. Grab an 8-10 inch tart pan (I used 8-inch) and lightly grease the base and sides with coconut oil. Cut a circle of parchment paper to fit along the bottom and place it inside the tart pan. This will prevent the crust from sticking.
2/ Add almonds into a food processor and process until a coarse crumb. Now add in the oats, cinnamon, and salt and process again until the mixture looks like coarse sand. Add the oil, maple syrup, and water and process until the mixture comes together. The dough should stick together when pressed between your fingers, but it shouldn't be super sticky. If it's still too dry, try adding another teaspoon of water and processing again.
3/ Crumble the dough all over the base of the tart pan in an even layer. Starting at the centre of the tart, press the dough into the pan with your fingers and work your way outward and up the sides. If the dough starts to stick to your hands, feel free to lightly wet your hands every now and then. With a fork, poke the base of the tart about 20 times to allow the air to escape while baking.
4/ Bake the tart at 180 degree Celsius. for around 12-14 minutes (I baked for 12 minutes) until lightly golden. Place tart pan on a cooling rack for about 15 minutes or so. If the crust puffed up during baking you can poke it a few more times with a fork to let the air escape. The crust will firm up as it cools.
5/ Prepare the Matcha coconut filling - In a food processor add coconut milk (reserve 2 tbsp for decoration), matcha green tea powder, brown sugar and pinch of salt. Blend until mix well and smooth. Taste and adjust if you want stronger matcha flavor and the sweetness. The taste varies depending the brand of matcha powder you are using, as well as the type of sugar.
6/ Now pour the mixture onto the pie crust. Slowly add the remaining coconut milk onto the top, use a toothpick to draw pattern and decorate. Chill in the fridge for at least 6 hours (Best for OVERNIGHT!) Serve! and optional to dust matcha powder on top:)
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