Inspired by their newly found daily matcha ritual, Laura and Nora from Our Food Stories created a perfectly textured, not too sweet, not too bitter, gluten-free vegan matcha tart using P & T’s Matcha Starter Kit. We share the original recipe with their captured moments of a charming winter’s day.


Ingredients for a 22-24cm tart pan


  • 10 soft, dried dates
  • 150g cashews
  • 50g pumpkin seeds
  • 50g sesame seeds
  • 3 tsp cinnamon
  • 1 pinch salt
  • 1 tbsp coconut oil


  • 1 tbsp matcha
  • 375g coconut yogurt
  • 60g maple syrup
  • 100ml coconut milk (or another plant milk)
  • 1 pinch vanilla
  • Agar-Agar (enough for 500ml liquid)


  • a bit Matcha
  • coconut flakes
  • pumpkin seeds and sesame seeds
  • thai basil

For the matcha-coconut-tart you´ll need a tart pan with removable bottom, otherwise use a regular springform pan.

Prepare the date-cashew-crust: melt the coconut oil and brush the tart pan thoroughly, then flour it a bit and place it in the fridge. Now roast the cashews and pumpkin seeds in a pan (without oil), then blend them in a mixer to very small pieces. Roast the sesame seeds and add them to the mixture. Stir in the cinnamon and salt. Afterwards pit the dates and mash them with a fork or similar, then add them to the dry ingredients and knead everything for a few minutes. Now divide the bulk into a few parts, flatten every part with your hands and press some onto the bottom of your tart pan, the rest press onto the sides (if you place your fingers in water once a while the crust won´t be so sticky). Leave the crust in the fridge and prepare the matcha-coconut-filling.

Sieve 1 tbsp matcha to the coconut yogurt and stir in thoroughly, then stir in the maple syrup and vanilla. Chill the cream for a moment in the fridge. Pour the coconut milk into a small pot, stir in the agar-agar and boil for 1 minute (or described on the packing instructions) and stir constantly. Fill the mix quickly in a mixing bowl and fold in the matcha coconut yogurt in 4 portions with a whisk. Then fill the matcha coconut yogurt into the tart pan and spread evenly with a tablespoon. Chill the matcha-coconut-tart for at least 2 hours in the fridge.

Just before serving dust a bit of matcha on top and decorate with coconut flakes, pumpkin seeds, sesame seeds and a few thai basil leaves.



Find the full feature on Our Food Stories.