Skip to content

Millions Sold!       FREE SHIPPING       Millions Sold!       FREE SHIPPING       Millions Sold!       FREE SHIPPING       Millions Sold!       FREE SHIPPING       

Millions Sold!       FREE SHIPPING       Millions Sold!       FREE SHIPPING       Millions Sold!       FREE SHIPPING       Millions Sold!       FREE SHIPPING       

Vegan Matcha Tartlets

Vegan Matcha Tartlets

Drink your matcha and eat it too with these Vegan Matcha Tartlets by MatchaFam Ritisha! 

Not only is this recipe vegan, it's also refined sugar free and gluten-free! 

Serving: 8 mini tartlets 

Crust Ingredients: 

  •  ½ cup of oats
  • ⅓ cup of almonds
  • ½ tbsp maple syrup
  • pinch of salt
  • pinch of cocoa (optional) 

Filling Ingredients: 

  • ½ cup and 1 tbsp of coconut cream (the thick top part of a can of coconut milk)
  • ½ cup plant milk (I used oat)
  • 3 tbsp of maple syrup
  • 1 ¼ tsp matcha powder
  • ½ tbsp tapioca flower
  • ½ tsp vanilla 


Start with crust:

  1. Put all crust ingredients in a food processor and pulse til oats and almonds are fine, and butter is throughout. 
  2. Grease a muffin tin with vegan butter, then scoop the crust directly into the tin, and use your hands to flatten it into a short tart shape, being sure to keep the crust thick on all side. 
  3. Bake crusts only at 350F for 9-10 minutes, or until golden brown. 

Start Filling: 

  1. Whisk coconut cream, milk, matcha, vanilla, and maple syrup in a saucepan over heat, and simmer til dissolved – whisking constantly. 
  2. Slowly add tapioca flour and keep whisking until mixture is thick and stringy. 
  3. Strain filling through a fine-mesh sieve, and then cool. 
  4. Whisk filling time to time to ensure it doesn't harden up. 
  5. Then, pour filling into cooled tart crusts. 
  6. Put in fridge for an hour – then garnish and enjoy! 

For more recipes, follow Ritisha on Instagram


Your cart needs a boost!

Subtotal $0.00