Autumn Fruits are nature’s final kiss before winter. A warm embrace that celebrates a final harvest before the land lays to rest, matcha adds a welcome verdant aroma to comfort and nourish. These vegan tartlets are simple to make and bring a welcome burst of color to autumn’s ochre palette.
Ingredients:
160g Spelt Flour
50g Coconut sugar
10g Ground Almonds
50g Solid Coconut Oil
50g Vegan Butter
1tbsp Iced water
150g Raw, unsalted cashews soaked overnight in water
1/4tsp Vanilla Powder
2tsp Matcha Powder
50ml Maple Syrup
60ml Cold Water
½ tbsp Lemon Juice
Small Pinch Salt
70g Coconut Oil, melted
6 Figs, 12 Blackberries and a small handful currant to serve
¼ tsp Matcha + 1/8tsp Vanilla Powder mixed to garnish
Instructions:
1. Blitz the coconut sugar in a food processor until it becomes a fine powder. Add the flour, ground almonds, coconut oil and butter and pulse until the mixture resembles breadcrumbs
2. Add the water and pulse to combine, do not overwork the pastry. Take a small amount of the pastry and press between your fingers, if it forms a dough its ready to use, if not add 1tsp of a water until it comes together.
3. Form the pastry into a ball, wrap in plastic wrap and chill for 30 minutes. Roll out to 3mm and use to line 6 x 10cm fluted tart tins. Cover and chill for at least 4 hours.
4. Preheat oven 190C. Line the tarts with baking paper and rice and bake for 10 minutes, or until the sides are set. Remove the paper and bake for 9-12 minutes, or until golden and cooked. Allow to cool completely.
5. Drain the cashews and add to a blender with all the remaining filling ingredients apart from the coconut oil, blend, until relatively smooth.
6. Add the coconut oil and blend to combine before dividing between your baked tart shells. Allow to set in the fridge overnight.
7. The next day, remove the tartlets from the tins and garnish with the chopped figs and berries and sprinkle over a little of the vanilla matcha powder.
