Coconut Matcha Tart

Coconut Matcha Tart


15-20 min


8 servings

For the crust: 

  • 1 1/4 cups of rolled oats
  • 12 dates, pitted and chopped
  • 1/2 cup of ground almonds
  • 2 Tbsp of melted coconut oil
  • 3 Tbsp of maple syrup

For the filling:

  • 2/3 can of sweetened condensed milk (about 6 fluid ounces)
  • 4 egg yolks
  • juice of 1 lime, plus the zest 
  • 1 cup low-fat Greek yogurt
  • 2 1/2 Tbsp of Tea Forté Coconut Matcha, sifted


Making the crust: In a food processor, blend the oats, almonds and chopped dates together (do in batches if needed). Once blended, pour the mixture into a large bowl and fold in the coconut oil and maple syrup with a spatula until well-combined. Press the mixture firmly into a greased 8" pie pan with even thickness on the bottom and sides. Place in the freezer to set.

Making the filling: In another large bowl, combine all the filling ingredients with a hand-mixer on low speed until smooth. Pour filling into the chilled pie shell and bake at 350˚F for 15-20 min, or until filling is firm but still a bit wobbly in the center. Place on a baking rack to cool.

Decorate the top with additional lime slices, dates, and mint leaves if available, then place into the refrigerator to chill completely. Serve cold with your favorite whipped topping.

Makes 1 tart, about 8 servings
Recipe courtesy of Olena Hassell @NaughtyTeas