We are in the middle of summer!

Even here in Ireland, we’ve been getting quite a few hot days, which is unusual, to be honest. Since I’m on maternity leave, I get to make the most of them.

I still take long walks almost every day. I’ve already been to all the coffee shops around me and now know exactly which ones I like, so these days I simply pick up my cup to go and spend more time strolling through the parks or along the beach.

But recently, I made a very lucky discovery: a new authentic matcha place opened in my neighborhood! There’s nothing better than an earthy, cold matcha latte on a hot summer day.

This made me think of one of my favorite recipes: Matcha and Lime Tart with Dark Chocolate Crust.

I discovered it randomly on the internet a few years ago, and ever since, it has been one of my friends’ and my favorite summer tarts. Powerful flavor, bright color, freshness, no baking involved (so no extra heat in the kitchen while making it!), and even vegan and lactose-free. Really, it’s a treat for everyone.

I’d love to tag the original creator, but unfortunately, I can’t seem to find the original post anymore.

The tart contains agar agar, the vegan alternative to gelatin. Somehow, it is crucial for getting the right consistency too - believe me, I tried making it without it!

I looked for agar agar in multiple stores all around Dublin, but couldn’t find it anywhere. Even when I asked the staff, they looked at me as if I were speaking Martian.

Anyway, I complained to my friends in Switzerland about it, and the next time they came to visit me, they brought me some! So off to the kitchen I went to (not) bake my tart.

For the moodboard, I wanted to bring in lots of green to represent all the outdoor activities, the freshness of summer, and, of course, the matcha vibes.

I will get straight to it, no more gate-keeping:

Sweet Summer Treat:

Matcha and Lime Tart with Dark Chocolate Crust

Recipe: Matcha and Lime Tart with Dark Chocolate Crust

Ingredients

For base:
1 cup almonds
1/2 cup pitted dates
1 tbs coconut oil
1 tbs cacao powder

For filling:
2.5 cups full fat coconut milk
1/2 cup lime juice
1/2 cup maple syrup
1 tbs cornflour
1/5 tsp agar
3 tsp matcha powder

Instructions

Step 1: Whizz the base ingredients up in your blender until it's fine and crumbly.

Step 2: Press the mixture into a 24 cm tart casing so it's compacted.

Step 3: Set in the freezer while you make your filling.

Step 4: Mix together all the ingredients except the coconut milk, so the powders dissolve, then heat on low-medium heat in your pan.

Step 5: As the mixture starts to boil and thicken up, add the coconut milk and stir until combined.

Step 6: Let the mixture thicken up on low heat while stirring, for about 3 mins.

Step 7: Leave the mixture to cool to room temperature before pouring it over the base. It cools faster if you move it to a fresh, big bowl.

Step 8: Leave your tart to set in the fridge. This takes at least 40 mins.

Step 9: Top and decorate, and cut yourself a slice...or two!

“There is something in the nature of tea that leads us into a world of quiet contemplation of life.”

— Lin Yutang