Lemon & Matcha Tartlets

55 minutes
Isn't it refreshing? A smooth and creamy texture of lemon and matcha. If you are a fan of lemon pies, then you have a winner recipe here! The mixed-nuts crust adds a little bit of crunchy to your day.

Lemon & Matcha Tartlets

Thanks to RAW Nutritional, I am really learning to appreciate matcha's taste! Cooked in recipes, it adds a very pleasant touch of sweetness. Plus, adding matcha to your snacks is a great way to boost your energy since it is a natural stimulant.

Being a big fan of lemon pie, these little tarts are perfect for satisfying my desires! The crust, made from walnuts and dates, allows the recipe to be gluten-free and adds a fruity and sweet taste!

Ingredients (8 servings)
1 cup Walnuts
1 cup Pitted dates
1 tbsp Water
2 tsp Vanilla extract
Pinch of salt
½ cup Cashews
½ cup Unsweetened vanilla plant-based milk
¼ cup Maple syrup
½ tbsp Pure Organic Matcha Tea
Zest of a lemon
1 tbsp Lemon juice
1 tsp Vanilla extract
1 tbsp Cornstarch


1. Soak the cashews in boiling water for 30 minutes. Rinse and drain.

2. In a food processor, crush all the ingredients for the crust. Divide the preparation among 8 lightly oiled muffin pan, using your fingers to form the tartlets' crust.

3. In a blender, combine the cashews with the remaining filling ingredients. The texture should be smooth.

4. Pour the mixture into a small pan and bring to a boil. Reduce the heat to low and simmer for 2 minutes. The preparation will become very thick. Divide the mix among the 8 crusts. Bake for 15 minutes. Let cool before eating!

By Katia Bricka
Writer at RAW Nutritional


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