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Matcha White Chocolate Tart




  • 2 cups whole wheat flour
  • 1 1/3 cups almond meal
  • 3/4 cup powdered sugar
  • 200g cold vegan butter
  • 3 Tbsp cold almond milk
  • 1 tsp vanilla
  • pinch of salt


  • 2 cups coconut milk
  • 1/2 cup soy milk
  • 200g dairy free white chocolate melted
  • 1/3 cup maple syrup, adjust to taste
  • 1 Tbsp matcha powder (dissolved in 1 Tbsp water)
  • 1 tsp agar agar powder
  • Pinch of pink salt


  1. Preheat oven to 180C/360F.
  2. Grease a tart pan (8” deep tart pan)
  3. In a food processor, add crust ingredients. Pulse until combined and dough ball forms.
  4. Roll out dough, then place gently into tart pan.
  5. Using flower-shaped cookie cutter to cut out dough in desired pattern with the remaining dough.
  6. Bake for 15-18 minutes until crust is golden brown. Allow tart to cool in pan.
  7. In a saucepan, bring coconut milk, soy milk to a boil.
  8. Add agar-agar, dissolved matcha and stirring constantly until completely dissolve, about 2-3 minutes.
  9. Then lower the heat and add in maple syrup, melted chocolate and salt. Let simmer for 1 min.
  10. Turn off the heat and allow mixture to cool slightly.
  11. Pour mixture into the tart. Chill in fridge for at least 4 hours to set.


Find more of Mei’s recipes on nm_meiyee.


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