詩露花語 Poetic Flower

Ingredients:
Crust:
• 1 cup all-purpose flour
• 1 cup almond flour
• 2-3 tbsp pure maple syrup
• 1/4 cup coconut oil
• Pinch of salt
Filling:
• 1 ¼ cup full fat coconut cream
• 1 cup almond milk
• ¼ cup maple syrup
• 3 tsp matcha powder
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 2 tsp agar-agar powder
Instructions:
1. Preheat oven to 180 celsius. Grease an 8-inch tart tin with a removable bottom with coconut oil.
2. Make the crust by blending the ingredients in a food processor until you get a wet sand-like consistency.
3. Firmly press the mixture into the bottom and sides of the tart tin.Bake for 20 until crust is golden brown. Transfer to a wire rack and let it cool while you’re preparing the filling.
4. Whisk your cream, milk, matcha, vanilla and sweetener in a saucepan. Let it boil before adding in agar-agar and cornstarch.
5. Let the mixture simmer and keep whisking it until the agar dissolves. (2-3 minutes)
6. Remove the saucepan from the heat and strain it into a heatproof bowl.
7. Set it aside to cool.
8. Transfer it into the tart tin and let it set in the fridge for at least 4 hours.
9. Slice some strawberries and arrange on top of the filling in the shape of a flower. Add cranberry in the center if you like.

抹茶椰香卡士达塔，独特风味，令人陶醉。 #MealTimeTogether