Matcha Cheesecake Tart

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Steps:

Step 2

Crust:

Step 3

1. In a food processor blitz together your dry crust ingredients (graham, salt, sugar) just until you have a fine powder. I recommend the blitz function to not over work them.

Step 4

2. Add in your vegan butter while cold and cut into small cubes. Blitz until completely incorporated (you should be able to pinch your crust mix and it should hold its form). If it is not holding add additional 10g of butter

Step 5

3. Line an 8 inch tart mold or spring form with parchment and even distribute your crust filling.

Step 6

4. Firmly press into an even base (you can press into the sides of the tart mold if desired

Step 7

5. Set in the fridge to Chill while you complete your filling

Step 8

Filling:

Step 9

6. Add all filling ingredients to your food processor or mixer and mix starting on low and then moving to high until completely uniform. You made need to pause to scrap your sides. Ensure the Matcha powder is fully incorporated.

Step 10

7. Taste and adjust for lemon, salt and vanilla as desired. Note the vanilla flavour will intensify as the cheesecake rests

Step 11

8. Tap your bowl or mixer to remove any air bubbles

Step 12

Assembly:

Step 13

9. Remove your crust from the fridge

Step 14

10. Pour your base into the crust ensuring even distribution (shake lightly to level)

Step 15

11. Put your tart or cake into the fridge to chill for a minimum of 4 hours to overnight

Step 16

12. Enjoy!