Name: Matcha-Cashew Tart with Raspberries
Prep time: 45 min
Cook time: 255 min
Total time: 300 min
Yield: 12 Servings
Ingredients: 550 g Cashew nuts; 300 ml Coconut milk; 130 g Almonds; 20 g Dates; 50 g Baking cocoa; 170 g Agave syrup; 2 piece Vanilla pods; 100 g Salt; 3 piece Limes; 3 tbsp Matcha tea (powder); 100 g Vegan white chocolate; 100 g Raspberries

Cook Time

5 h

Servings

Difficulty

Medium

Prep Time

45 min

This Thermomix® recipe for Matcha-Cashew Tart with Raspberries is ready in 5 h and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This matcha cashew tart is an absolute eye-catcher on every coffee table! The combination of creamy cashew matcha core and crispy almond base is simply irresistible. I especially like to make it in the spring when the first raspberries are ripe because the fruity acidity of the berries harmonizes perfectly with the slightly tart matcha. And the best thing: it's completely vegan and gluten-free! The preparation takes a little while, but the result is worth every minute. A great dessert for special occasions or just to enjoy.

Ingredients (12 ingredients)

Preparation (7 steps)

Soak cashew nuts

Soak 550 g cashew nuts in 300 ml coconut milk overnight (approx. 12 hours).

Prepare almond base

Thermomix® Setting

20 sec/Speed 6

Put 130 g almonds into the mixing bowl and chop for 10 sec./speed 8. Add 20 g dates, 50 g baking cocoa, 3 tbsp agave syrup, the pulp of a vanilla pod and a pinch of salt and mix for 20 sec./speed 6. Add more dates if necessary until a slightly sticky mass is formed.

Shape and cool the base

Line the bottom of a springform or tart pan (approx. 24 cm) with baking paper and press the date-almond mixture firmly into the pan with your fingers. Refrigerate for 1 hour.

Prepare matcha cream

Thermomix® Setting

1 min/Speed 10

Drain the soaked cashew nuts and put them in the mixing bowl. Add 170 g agave syrup, the juice of 3 limes, 3 tbsp Matcha tea (powder), the pulp of the other vanilla pod and a pinch of salt. Mix into a creamy mass for 1 min./speed 10. If necessary, scrape from the edge with a spatula and mix again for 30 sec./speed 10.