amy chaplin

celebrating the art of eating well

Matcha coconut custard tart with chocolate crust

POSTED ON February 6, 2015


For the new color issue, Anthology magazine profiled me and asked that I develop a few recipes to go with the theme. Along with this matcha tart there’s a golden cauliflower fennel soup with dukkah and a roasted beet heirloom bean salad with bitter greens. I was planning to share the salad recipe but after posting a picture of this tart on instagram I received so many requests to share the recipe that it was clear my plan needed to change. This tart is a winner and what makes it really special is the unique airy texture that’s reminiscent of a matcha latte. It’s also vegan and gluten free so everyone can enjoy it. You can pick up your copy of Anthology magazine here.

Wishing you all a happy weekend!

Ps. Exciting news: My book will be released in the UK and Australia on June 18 th !

It is available for pre-order on Amazon UK.  If you’ve seen it and are inspired to write a review I would love the support!

Thank you! x


Photos by Stephen Johnson for Anthology Magazine

2014_10_14_Anthology14475 1

Matcha coconut custard tart with chocolate crust

This tart is a most light and refreshing way to end a meal. The airy mousse-like matcha filling melts in your mouth and plays off the crisp dark chocolate crust beautifully. Be sure to use gluten free rolled oats and oat flour if you are allergic to gluten. Like most vegan and gluten free desserts this tart is best served the days it’s made. You can press the crust ahead of time and refrigerate it for up to 2 days before baking.


¼ cup old fashioned rolled oats

¼ cup dried unsweetened shredded coconut

½ cup plus 1 tablespoon oat flour

¼ cup cocoa powder, I used Valrhona

¼ teaspoon sea salt

1 cup almond meal

¼ cup brown rice flour

2 tablespoons plus 2 teaspoons melted extra virgin coconut oil, plus more for oiling pan

¼ cup maple syrup

1 teaspoon vanilla extract



½ cup whole raw cashews, soaked 2 to 6 hours

1 ½ cups dried unsweetened shredded coconut

3 cups water

5 tablespoons maple syrup, preferably grade A

4 teaspoons agar flakes

3 ½ teaspoons matcha tea, plus more to dust

2 teaspoons vanilla extract


Make the crust:

Preheat oven to 350 degrees Fahrenheit.

Thoroughly oil a fluted 9-inch tart pan with removable bottom and set aside.

Add oats, coconut, oat flour, cocoa powder and salt to a food processor and blend until oats and coconut are finely ground. Place in a bowl and stir in almond meal and brown rice flour. Stir in coconut oil and mix until all the flour is moistened. Add maple syrup and vanilla and mix again until the dough forms a ball. If it’s not holding together, add a teaspoon of maple syrup. If dough is very sticky set it aside for 10 minutes to thicken up. Wash and dry your hands and press crust thinly and evenly into prepared tart pan. Prick with a fork and bake 18 minutes. Remove from oven and set aside to cool.

Make the filling:

Line a large strainer with a nut milk bag or several layers of cheesecloth. Place strainer over a medium pot and set aside. Drain and rinse cashews, and add them to an upright blender. Add coconut and 3 cups of water, blend on highest speed until smooth. Pour into lined strainer and gather the edges of the bag or cloth and gently squeeze out all liquid. Compost solids. You should have 3 cups of coconut-cashew milk, if not add a little water. Rinse out blender. Add maple syrup and agar flakes to the pot and bring to a boil over medium-high heat, whisking constantly. Reduce heat to low, cover pot and simmer for 15 minutes or until all agar flakes have dissolved. Whisk mixture every 5 minutes to prevent sticking. Remove from heat, uncover pot and allow to cool for 10 minutes then pour mixture into the blender. Add matcha and vanilla and blend until evenly combined and foaming. Gently pour into tart crust. Allow to sit for another 15 minutes before transferring to the refrigerator to set. This takes about 1 hour or until its completely chilled. Use a small strainer to dust with matcha. Serve cold.


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  • Jackie Strickland says:

    Looks absolutely amazing! I will be making this beautiful tart this week!

  • This looks incredible; thank you so much for sharing! When would you serve it? I feel the the matcha might keep me awake if it were after dinner. After lunch perhaps? Or brunch?

    • Amy Chaplin says:

      Hi Kate,

      yes it definitly keeps me up if I eat it late…although drinking it strait is much stronger and if you’re having a slice of this it contains much less matcha. I find I can eat it mid afternon and still sleep!

      Let me know how you like it!
      Amy x

  • thefolia says:

    I am so into green these days…it’s the inspiration for the nursery…I’m going to have to make this for when our little bundle arrives as my little one (for now) asked what kind of cake will we welcome her home with. Congratulations to you with your new book!

  • This looks and sounds so delicious! I love the combination of matcha and chocolate, and I can’t imagine a better way to do it than this tart. Beautiful, Amy!

  • Jodi says:

    Amy – you are the queen of whole food desserts! This is gorgeous! Can not wait to make this. Congratulations on the next release of your book, it is my absolute favorite on the shelf. Thanking you for all that you do xx

    • Amy Chaplin says:

      Hi Jodi!

      Thank you so much for writing and for your kind words. I can’t tell you how happy and inspiring it is to hear that my book is your current favorite.
      I really appreciate you taking the time to write!
      Warmest and best wishes,
      Amy x

  • This green *___* I love matcha more for the color than the flavor 😀 This cake seems soooo good!!

  • Lori dahs says:

    Beautiful can’t wait to try it thanks

  • Bonnie Chaplin says:

    Oh Wow….Such a beautiful color!
    Can’t wait to make this one!

  • Bonnie Chaplin says:

    Oh WOW, such a beautiful looking tart.
    Can’t wait to make this one!

  • Maureen Sutherland Weiser says:

    Lovely, lovely and lovely!!

  • Natalia says:

    I let a comment this morning saying that I would try it but in raw version: it’s delicious! We enjoyed it and matcha-chocolate is a combination you will love and you will want to try again! Thanks, Amy, for this green beauty!

  • I am speechless. This is SO beautiful. Thanks for listening to our requests on instagram!
    I live in the UK and couldn’t wait so ordered your book from the US. I love it sooo much 🙂

  • This tart is simply beautiful! I am loving matcha lately, and with coconut and chocolate sounds marvelous! I have your latest cookbook and it is awesome, thank you for all of the inspiration and beautiful recipes :)!

    • Amy Chaplin says:

      Thank you so much for writing Amy! I’m truly delighted to hear you’re loving the book and finding inspiration here. Getting messages like yours are so motivating!
      Wishing you all the best!
      Amy x

  • Sarah says:

    Wow! The colour is spectacular! I have never used matcha for anything other than tea – really looking forward to making this! Come to think of it….my son asked for a green cake for this birthday!!

  • Caitlin says:

    Can something else be used instead of cashews? I can’t eat cashews or almonds.

    • Amy Chaplin says:

      Hi Caitlin,

      I have tried making these kinds of light custard fillings without nuts but find they don’t hold up as well without the richness. You could use macadamia nuts if you can eat them, they make a great custard filling. For the almond meal in the crust you could replace it with hazelnut meal. Let me know how it goes!

      Amy x

  • You always come up with the most gorgeous tart recipes. I’m looking forward to trying several from your cookbook as well!

  • Maikki says:

    Absolutely stunning tart! I love everything matcha-related

  • Chantal says:

    This lovely tart was a big success in my family ! Thanks for all your amazing recipies and I love your book.! You should try to publish a French version !

    I was thinking about another version of your recipe. Could I replace the Matcha tea for lime…to make a wonderful Key lime coconut custard tart. If so, do you have any suggestion of the quantity of lime i should use.

    Thanks Amy


    • Amy Chaplin says:

      Hi Chantal,
      So glad it was a success! When using citrus with agar you have to change the amount of agar to make it set. See using agar in the tart section of my book.
      It would be best to follow the lemon tartlet recipe and use lime instead of lemon and use all coconut milk (homemade). You could pour that into the chcolate tart.
      Let me know how it goes and thanks for following along here!

      Amy x

  • Brittany says:

    I was wondering what brand of matcha you use. I have been researching it ever since I saw it on earthsprout but haven’t purchased it yet out of fear. Also most of them on amazon don’t ship to Australia or are really expensive to ship.
    Beautiful recipe by the way. And lovely photos.
    Thank you.

    • Amy Chaplin says:

      Hi Brittany,

      Thank you! I am in love with the matcha tea from Rishi tea, it has the best grassy flavor with out being bitter or heavy.
      I find the lighter and brighter the color the better the flavor. I have purchased other expensive matcha teas and found their flavor to be disappointing. Infact I never thought I liked matcha until trying the Tea House Matcha from Rishi. That said I use my less favorite matchas for cooking as you don’t notice the differences as much when adding other ingredients. I’m not sure if Rishi is available in Australia but I’m sure there are plenty of good ones out there.
      Let me know how you like the flavor!
      Amy x

  • Claire says:

    Dear Amy
    I would love to make your maccha tea recipe. I don’t get agar flakes just the powder and would like to ask you how much I have to take of it? And can I replace the oat flour? I get gluten free oats but no flour or can I mix them in the Vitamix?
    I am so happy that I find your website and I also have the cookbook and I just love it. Thank you!
    Lovely greetings from Switzerland

    • Amy Chaplin says:

      Hi Claire,

      THanks for your note and for purchasing my book. Yes you could blend our oats into a flour. If you have a spice grinder or dry pitcher for the vitamix this will work. Check out the tips in my book for making the perfect crust. Once you learn what consistancy you’re looking for then you can adjust accordingly and use any grain flour you have on hand. Here the cocoa does absorb liquid so you don’t want it to start out too dry.
      If you want to use agar powder in this recipe it is usually 3 times stronger than the flakes, so you would need 1 1/3 teaspooons in place of 4 teaspoons flakes. My incling is to start with 1 to 1 1/4 teaspoons and increase if needed. I would also suggest looking at the tips on using agar in my book as it explains how to test for the perfect amount. Getting the consistency right is the difference between a good dessert and an amazing dessert! Also remember if it tests a little too firm you can always add a little more liquid.
      Best of luck and please let me know how it goes!
      Amy x

  • Gabrielle says:

    Claudia is making this for me today!!!

  • Sunghee says:


    I am making this tomorrow for St Patricks day!
    I was wondering if I can just use gelatin as I have it at home already.
    If so, how much gelatin should I use?

    • Amy Chaplin says:

      Hi Sunghee,
      Sorry I have no idea how to convert agar to gelatin but there maybe info online. You could add the amount of liquid and see how much you’d need to set it.

      Amy x

  • Laura says:

    Hi, I love the recipe and I’ll love to do it but I can’t get my hands on the agar flakes, is there anything I could use instead ?
    Thank you so much

  • Sarah says:

    Hi Amy !
    Is there any chance your book is going to be translated and released in France any time soon?!
    I’m dying to get it, but really can’t spend time finding the right name in French for ingredients and convert all quantities one by one! It would be awesome

  • Jenné says:

    I recently returned from Japan with lots of matcha!! I’m in love with the stuff, and have even been replacing my coffee with it (…slowly). I must make this tart. I’m totally allergic to cashews, and mac nuts are too pricey for me. Do you have a budget alternative you think would do well? I’m thinking tofu…

  • hi Amy,
    I saved this one before I even got your book, which I LOVE! The miso mayonnaise alone is worth the price of the book. I do healthy plant based and mostly vegan cooking classes in my home and was looking i to a matcha dessert. So far several attempts as coconut rice pudding with matcha have not been wonderful so now I’m looking beyond.
    I have never worked with agar flakes. Is there a substitute?
    Thanks for you,

    • Amy Chaplin says:

      Hi Katherine,

      Thanks for your kind words about the book, I too love that miso mayonnaise!
      THere is no replacement for agar…unless you are familiar with irish moss? I works in a different way and is harder to find and prep.
      You could use agar powder instead but it is hard to find unbleached, you use 1/3 of what you need with the flakes but always test it like I suggest in my book.

      Best wishes,

  • Sorry! Another question: do you think I can sub raw cacoa for the cocoa powder?

  • jyeon says:

    hello from france,

    i tried this tart for the last farewell baking for my flatmate who was into matcha, and was successful!
    but during the baking i just wondered if i have to throw away the “composted solid” or blend again with cashew-coco milk.
    finally i choose blending together cause i wanted the texture would be more “thick”, not much like a pudding.
    can you tell me the truth, with small description about the texture you felt with it?

    thanks for great recipe

    • Amy Chaplin says:

      The texture should be creamy and very smooth. Straining the milk gives a silkier texture. You can try leaving it in if you like.
      Amy x

      • Victoria says:

        I love this recipe and will try it this weekend! Glorious green is wonderful for the winter holidays. I will not compost the cashew/coconut pulp but use it in making muffins. I never waste pulp — it is still full of nutrients, fiber and flavor.

  • dolly says:

    Hi Amy! This looks sooooo divine. Is the almond meal the same thing as the leftovers from making almond milk?

  • This is wonderful. I came across it on Pinterest and I love the picture.

    I’ve just been sent some matcha and I’m looking for potential recipes. This looks fabulous.


  • hannah-phoebe says:

    Coming to this late but so glad i found it! I’m keen to experiment with tarts but i live alone and you say this is best eaten the day its made – have you had any success freezing it? Or should I just divide the recipe through by 8 and make a mini phd? (I have a baby pan x

    • Amy Chaplin says:

      Hi Hannah,

      Thanks for you note. Anything vegan and gluten-free is best the day its made and I don’t recomment freezing unless its just the crust. So preobably the best thing to do is divide the recipe. I have a whole section in my book about using agar if its new to you….

      Happy baking!


      • hannah-phoebe says:

        Thank you so much for your encouragement! I do wonder if you could use coconut oil for the function of the agar, don’t strain the cashews and make it more in the vein of a raw cheesecake to be able to freeze it.
        Anyway i’ll post back when I get round to making an eighth, i did the maths and it looks pretty straightforward!

  • Anthea says:

    Thank you for sharing this! This looks asbolutely divine! I love how you took a custard tart completely transformed it with matcha, coconut and chocolate. Does the agar make it fluffy? I’m excited to try this out xo

    • Amy Chaplin says:

      Hi Anthea,

      Thank you! THe agar sets the filing, it’s a seaweed that works like a vegetarain gelatin. Blending it after dissolving it does airate it.
      If you make it please let me know or tag me if you;re on instagram I love seeing my recipes come to life in other kitchens!

      Amy x

  • Michelle.L says:

    Hi Amy, thank you for this gorgeous recipe and I’m definitely going to bake this for my family this weekend.
    Just wondering if you could substitute the agar flakes with the powdered one?
    Thank you, xx

    • Amy Chaplin says:

      Hi Michelle,

      Yes you can substitute the powder for the flakes. The powder is about 3 x stringer so use a third. Be sure to test a little in a shallot dish before setting the whole tart, that way you can see if its too firm. If you have my book I have a section on using agar in the tart section. I hope everyone enjoys it!

      Amy x

  • Melari Bloom says:

    This looks absolutely amazing! Can’t wait to make it!

  • Victoria says:

    This pie is perfect for a holiday breakfast! I was a bit nervous about how it would hold up overnight, but it did fine on the counter (house is quite cool) overnight. The mild maple coconut sweetness teamed with the bitterness of the green tea was devoured with delight.

    Quick question — could you add a weight to the 1 1/2 cups dried unsweetened coconut shreds? This time, I was almost out of finely shredded coconut. I used about a cup of those, and realized that the more coarsely shredded coconut measured very differently.

    • Amy Chaplin says:

      Hi Voctoria,

      I’m so glad you made it and loved it! I will try and remember to weigh some dried coconut next time! If you beat me to it please write back and I’ll share in the recipe.
      Its definitely a good idea as the size varies and I also sometimes only have large flakes!

      Amy x

  • jackie says:

    thanks so much for the great recipe, amy. we used to eat pomegranates for good luck on new years day. we wanted a change so now our ritual is the classic macrobiotic dish of sweet rice and chestnuts with this tart for dessert. lovely with a cup of chai roobois tea.

    i just got my mom your book for christmas and we are both in awe. i havent felt this way since i read paul pichford’s classic. my mom especially appreciates your new book as she is trying to simplify her life as much as possible while eating great and healthy.

    also, we were so delighted to see you also love sandor katz’s book on fermentation. what a gem!

    sorry for all this off-subject matter but yea, thanks again

    cheers to you and happy new year, dear amy!

    • Amy Chaplin says:

      Hi Jackie,

      Thank you for your lovely comment. It is so nice to hear your both inspired by my book and also treasure some of my favorites! I love chestnuts and sweet rice…thank you for reminding me! Happy new year to you too!
      Amy x

  • Elmi says:

    Mine did not turn out this green…
    I added the matcha early though, while it was still very hot. I wonder if I cooked the color away…
    I hope dusting it will still make it pretty.
    PS we love your book and it is the most used cookbook in the house! We tried so many recipes! You are amazing!

    • Amy Chaplin says:

      Hi Elmi,

      Yes, it is best not to cook the matcha but the colors of different types of matchas vary greatly. The top quality ceromonial matchas are the brightest green but pretty expensvie. Dusting it with a bright green matcha will definitly help. I am so happy to hear you love my book!
      Thanks so much for wrting and following along!

      Amy x

  • Tamara Frankel says:

    This Matcha tart looks Amazing (and as I’m vegan & gluten-free, I’m always looking for new & different dessert recipes from my standard go-to cacao & vanilla flavors). I have At Home in the Whole Foods Kitchen (it’s my favorite cookbook Ever) & am looking forward to getting your new book- when will it be available in the US?

  • Molly Smith says:

    Looks absolutely beautiful (and delicious!) I can’t wait to experiment with matcha powder!

  • Catherine says:

    Hi there! I just came across your beautiful tart on instagram and I can’t wait to make it. But is there a substitute for brown rice flour and almond meal? I can’t find it where I live. I’m not allergic to gluten to can I use some kind of regular flour?

    Thanks so much!

    • Amy Chaplin says:

      Hi Catherine,
      So happy you found this tart! You could use regular whole wheat flour for the brown rice flour. So the almond meal I would grind dried (shredded and unsweetened) coconut and then measure. You can do this in a food processor. Don’tt grind it too much as it will turn into coconut butter.

      Let me know how it goes!

      Amy x

  • This looks absolutely amazing! Can’t wait to make it!

  • Xayalix says:

    Hi !
    Since a week I am searching for the recipe of this amazing pie !
    I have just to make the “translation” to metric system of the units in order to realise it !
    Thanks a lot for this beautiful and also tasty pie.

    • Amy Chaplin says:

      Thank you! I don’t have the metric measurements but I’m sure its pretty easy to find conversions online or just use cups. Let me know how you like it!

      Amy x

  • Kerry says:

    Hi Amy,
    Ate this beauty at a friend’s bday party and it was superb! Beyond gorgeous and yummy! Wondering if I could substitute cocoa for matcha to make it a chocolate custard? Do you think the ratio would be the same? Thank you, x, kerry

    • Amy Chaplin says:

      Hi Kerry! I’m so glad you enjoyed the tart. I think you would probably need more but you could do it to taste.
      Please let me know how it goes. I’m curious!
      Thanks for your note,
      Amy x

  • Lana Doroshevich says:

    Amy, this tart is so tasty! It isn’t too sweet which I really liked and the crust is amazing. Matcha with that crust.. both combined into a delicious experience. My guests were amazed! Some of my friends are gluten free and some are vegan and with your recipes I am able to make happy all of them! Thank you!


    • Amy Chaplin says:

      Hi Lana! Thanks for your note. So happy that you were able to please all your friends with this–I love when everyone is happy with one dessert!
      And anything matcha is usually a good idea!

      Amy x

  • Tina says:

    Are the oats supposed to be quick oats or just regular ones?

    • Amy Chaplin says:

      Hi Tina,

      Regular oats is what I use, it probably won’t make that much difference if you used quick oat but I’d use a little less.

      Let me know how it goes!

      Amy x

      • Tina says:

        Ended up making it yesterday for my family dinner. Pretty good success. Next time though I’d probably use a little less matcha since this one was very concentrated. It was the ceremonial one rather than the culinary one. The crust however was dynamite!

  • Lisa says:

    Hi Amy –

    Thanks so much for sharing this exquisite looking tart. My weekend plant based cooking project sorted!

    I have a question about agar agar flakes vs powder and whether I should halve to 2 teaspoons of powder rather than the stated 4 tsp flakes.

    And now I hv to wait for our mail service here in regional Australia to deliver your book. So looking forward to receiving.

    All the best


    • Amy Chaplin says:

      Hi Lisa,

      i hope we were already in touch about this via instagram…but if not its usually 1 teaspoon agar powder to 3 teaspoons flakes.
      Again its best to test mixture before pouring into crust. There is a whole lot of info on using agar in my first book.
      Hopefully it arrived!

      Amy x

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