Matcha Custard Tart

Ingredients:

2-1/4 cup almond meal
1/2 cup tapioca flour
1/4 cup coconut oil
2 tablespoons agave
1 teaspoon vanilla
1-2 teaspoons almond milk
a pinch of salt

3 tablespoons arrowroot powder
2 teaspoons matcha
1 cup almond milk
1 cup coconut cream
1/4 cup honey or agave
2 teaspoons vanilla
a pinch of salt

matcha powder
raspberries
dark chocolate, melted

In a small bowl, combine crust ingredients. Gradually add the milk until it holds into a ball. Line a tart pan with the dough and bake at 350 for 10-15 minutes. Remove from heat and press down to flatten the surface.

In a saucepan, combine the arrowroot powder with the matcha. Add a little bit of the almond milk at a time to prevent lumps. Turn on the heat and add remaining filling ingredients. Stir until thickened. Remove from heat and allow to cool for 10-15 minutes before pouring over the crust. Bring to room temperature then refrigerate until cool.

If desired, garnish with more matcha powder, raspberries, and a drizzle of dark chocolate.