Looking for a beautiful mini tart to serve your loved one after a romantic meal. Or merely and small dessert treat for yourself and a friend which can be devoured in an evening. Well this rich, indulgent mini tart is definitely the one! With a filling of vegan white chocolate and matcha, this sweet luxurious dessert is one to enjoy bite by bite.
Digestive Base:
90g digestive biscuits (I used Doves Farm)
1 tbsp dairy free butter
1 tsp maple syrup
White Chocolate Matcha Filling:
50g vegan white chocolate (I used Moo Free)
4 tbsp coconut cream from tinned coconut milk (leave a full fat can in the fridge overnight and scrape off the solid part)
1/2 tsp coconut oil
1/4 tsp matcha powder
Lemon Meringue Icing:
45g icing sugar
2-3 drops lemon extract
2 tsp non-dairy milk
Method:
Whizz the base ingredients into a blender to form a dough. Grease a small 4in cake tin and press in the dough to form a mould.
Refrigerate the base whilst making the filling. In a small pan, on a medium-low heat add the chocolate and coconut cream. Gently mix until melted, then whisk in coconut oil and matcha.
Remove base from the fridge and pour in the filling until it reaches the top of the pie mould. Return to the fridge to chill for 2-3 hour until firm.
Mix together the icing ingredients, adding more or less icing sugar as needed. Pour over the chilled dessert and add any other desired toppings!
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