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Taartjes met Matcha & Kokosnoot

Ah, spring! Refreshingly vivid and vividly refreshing - just like these tartlets!

9 Apr 2023




6 taartjes


30 minuten



3 uur, 10 minuten

30 minuten

Totale tijd:

4 uur, 10 minuten

Spring! It's time to celebrate the daily rebirth of the sun in the east, of its light and of life itself. I can't wait to see some more colour returning to the trees :) In the spirit of my... chromatic anticipation(?) - particularly that of green - I made these little tartlets with a filling of coconut, matcha and lime 😁 

They taste exactly how you'd expect based on their colour: citrusy sweet and slightly acidic, creamy-soft and kind of delicate. The nutty, buttery, crunchy tart crust provides a nice contrast.

If you want to make them even better, you could even spread some raspberry jam in the tart crust before pouring on top the matcha filling. That extra hit of acidic sweetness would be great, I bet! You could also decorate them with some rose petals or freeze-dried strawberry chunks like I did.

Try substituting the matcha powder with other colourful powders like beetroot or a lovely cinnamony spice mix if you feel like doing some experimenting (let me know how it went).



  • 220 g flour

  • 50 g powdered sugar

  • 1 g salt

  • 15 g almond flour (or whatever nut you prefer)

  • 100 g butter (cold and cut into small cubes)

  • 1 egg (cold, whisked)


  • 400 ml coconut milk (full fat)

  • 8 g cornstarch

  • 1 g agar agar powder

  • 15 g matcha powder dissolved in 30 ml water

  • 40 ml maple syrup

  • 120 ml lime juice

  • 5 ml vanilla extract



  1. Combine dry ingredients in a food processor. Add butter and pulse until you get a breadcrumby texture.

  2. Transfer to a bowl, add the egg and mix with a spatula until combined. Use your hands to bring together into a dough. Divide into 6 balls and wrap individually in clingfilm and refrigerate for 30 minutes.

  3. Roll out dough to fit your tart tins and dress each (greased and floured) tin with the dough. Remove excess, pinch the sides and prick some holes in the bottom. Return to fridge for at least 30 minutes.

  4. Pre-heat oven to 180°C. Once hot, place parchment paper in crusts and fill with baking beans. Bake for 15 minutes, take out beans and paper and bake for another 10 minutes.


  1. Heat coconut milk in a saucepan over low heat until just below boiling. Mix a little of the milk with the cornstarch and agar into a liquidy paste. Pour the paste back into the remaining milk, stirring constantly and bring to a boil until mixture begins to thicken slightly (1 to 2 minutes or so).

  2. Mix in matcha, maple syrup, lime juice and vanilla. Set aside until cooled to room temperature. Pour into the cooled crust and refrigerate for at least 2 hours.


Store in the refrigerator and consume within two days.


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