A blackberry on to of this MATCHA WHITE CHOCOLATE CUSTARD CAKE is ALL YOU NEED for your break! 🍰
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⁠Follow this recipe to learn how to make one!
 

🍴⁠ RECIPE 🍴⁠
⁣Ingredients ⁣⁣⁠
Crust ⁣⁣⁠
1 1/4 cups of all purpose flour *150g⁣⁣⁠
1/4 cup of almond meal *28g⁣⁣⁠
1/4 cup iof powdered sugar *35g⁣⁣⁠
90g of cold coconut oil or dairy free butter ⁣⁣⁠
1/2 tbsp of cold almond milk *7g⁣⁣⁠
1 tsp of vanilla extract ⁣⁣⁠
1/2 tsp of pink salt ⁣⁣⁠
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Matcha custard ⁣⁣⁠
200g of full fat coconut milk ⁣⁠
1/4 cup of sugar ⁣of choice ⁣⁠
2 tbsp of Zen Tea Leaf® Matcha Green Tea Powder⁠ (dissolved in 2 tbsp water) ⁣⁠
2 tbsp of cornstarch (dissolved in 2 tbsp water) ⁣⁠
1 tsp of agar agar powder ⁣⁣⁠
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Coating ⁣⁠
200g of Dairy free white chocolate ⁣⁠
3 tsp of Zen Tea Leaf® Matcha Green Tea Powder⁠

Instructions:
*Crust ⁣⁣⁠
Preheat oven to 180c. In a food processor, add crust ingredients pulse until a dough ball forms. Refrigerate the dough for at least 10 minutes. Roll out the chilled dough, then place gently into tart pan. Firmly press mixture into the tart pan with your hands, press into bottom and up the sides of tart pan. (Chill the dough if it gets too warm) Bake for 15 minutes or until crust is golden brown.⁣⁣⁠
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*Coconut custard⁣⁣⁠
In a saucepan, combine the coconut milk and sugar. Cook on a medium heat, with constant stirring for 1 minute. Add dagar-agar and mix until completely dissolved. Whisk in dissolved matcha and cornstarch. Let simmer for 1 minute. Pour custard over the tart, refrigerate until set, about 4 hours.⁠