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Matcha Tarts with Macerated Strawberries & White Chocolate Custard

The flavor combo of the matcha crust + the white chocolate custard + fresh strawberries are tart-tally irresistible. Made with Suncore Foods® Premium Midori Jade Matcha Supercolor Powder into the pastry crust to create this gorgeous green color. A dessert this dainty and delicious deserves to be devoured! 

Recipe and photo by our brand ambassador Mei Yee. Check out her Instagram @nm_meiyee for more magnificent recipes!

Ingredients

Matcha pastry crust :
1 cup whole wheat flour
2 tbsp almond meal
1/2 tbsp Suncore Foods® Premium Midori Jade Matcha Supercolor Powder
1/4 cup powdered sugar
75g cold non dairy butter or cold coconut oil
1 1/2 tbsp cold almond milk
1/4 tsp Suncore Foods® Rose Salt

White chocolate filling: 

1 1/2 cups coconut milk 
1/2 cup melted dairy free white chocolate 
1/4 cup maple syrup 
1 tsp vanilla bean extract 
1/2 tsp agar-agar powder 

Macerated strawberries: 
1 1/2 cups fresh strawberries 
1 1/2 tsp vanilla bean extract 
2 tbsp sugar of choice 
1/4 tsp Suncore Foods® Rose Salt

Directions

1. Add pandan leaf powder into the milk, and mix to incorporate. Set aside.
In a mixing bowl, combine dry ingredients. In a medium bowl mix together wet ingredients. Gently fold the mixture with a spatula to incorporate.

2. Divide batter between prepared cake pans (3x 8“ square prepared pan) Tap gently against the counter to release air bubbles.
Bake at 175c for 20-25 mins or until a toothpick inserted into the center comes out clean. Remove pan from the oven and let cool in pan for 10 minutes on a wire rack. Invert cakes onto a rack with parchment paper and cool completely. .

3. Whip butter in the stand mixer bowl with the paddle attachment, on medium to high speed for about 2 minutes. Stop mixer and add the sifted powdered sugar. Mix on low speed until incorporated, scrape the bottom and sides of the bowl and then add in 1 tbsp of coconut cream (if you’re looking for thinner consistency, add more coconut cream) mix on high speed for 2-3 minutes until smooth.

4. Pipe the frosting onto the cooled cake, slice and serve. Enjoy!


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