Gluten free and Vegan Matcha Chocolate Tart

Some of you know that I won a contest recently that was hosted by Hamilton Beach India and judged by the amazing and one of my idols, Chef Kunal Kapur.

I made it using my new Hamilton Beach India Juicer Mixer Grinder that I got as the prize for winning that contest! I still can't believe that I won the contest and I got a brand new amazing professional Juicer Mixer Grinder!

The contest was Cook Healthy at Home. So it was only fitting first to create a healthy dessert as the first recipe using this new kitchen beast.

Matcha Chocolate Tart made with Hamilton Beach India Juicer Mixer Grinder
Matcha Chocolate Tart made with Hamilton Beach India Juicer Mixer Grinder

The tart base is very simple to make and is made up of oats, almonds, dates, dark cocoa powder and a little bit of coconut oil. You just have to throw all the ingredients into a mixer jar and the job is done!

The filling is citrus flavoured matcha coconut milk, that's set using agar agar. Gelatin will also work here. I just wanted to keep it vegan. I love using citrus flavours with matcha and so I decided to throw some roughly torn kaffir lime leaves while cooking the coconut milk. I have included some other flavouring options in the recipe as I know kaffir lime leaves are not commonly available in India. You can use some roughly torn lemon grass for flavour too or some good old lemon zest. Just remember that while using kaffir lime leaves or lemon grass, do fish them out before pouring the tart filling into the tart shell.

Here are the ingredients and how to make this delicious yet very easy tart!


For the tart base - 

1/3 cup - Oats

1/3 cup - Almonds

1/3 cup - Pitted dates

1 tbsp - Cocoa powder 

1 tbsp - Coconut oil 

For the filling - 

200ml - Coconut milk

1 tbsp - Matcha

3 tbsp - Natural cane sugar/Honey/Agave

1 tbsp - Lemon juice

1 tsp - Agar agar powder

2 Kaffir lime leaves/1 tbsp Lemon grass/Zest of 1 lemon

¼ tsp - Salt

1 tbsp - Water


For the tart base - 

- Take the oats and almonds in the small jar of your Hamilton Beach India JMG and grind it to a powder.

- Add the remaining ingredients and process it until a smooth and even crumb forms.

- Take it out in a tart tin.

- With the help of your fingers or a spoon, spread it as evenly as you can, on the base and along the sides of the tart tin.

- Bake the tart base in a preheated oven at 180 degrees Celsius for about 10 mins.

For the filling - 

- Place a pan on low heat and add the water, agar agar and matcha to this pan.

- Give this stir so that everything is evenly mixed.

- Add in the coconut milk, sugar and the flavour (lemon zest/kaffir lime leaves/lemongrass)

- Let this mixture cook on low heat for about 5 minutes stirring regularly, until the sugar melts and the flavour incorporate into the coconut milk.

-Now add the lemon juice and salt and mix it until everything is evenly combined. 

- Take the pan off heat and while the mixture is still hot, pour it into the baked tart shell.

- Let the tart cool to room temperature and then chill it in a refrigerator this for around 4-8 hours. 

- Top it with some fresh fruits of your choice and enjoy!

Gluten free and Vegan Matcha Chocolate Tart
Gluten free and Vegan Matcha Chocolate Tart

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