Nut Free Blueberry Matcha Tart


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With it being Summer time I felt like a tart or pie recipe was in order this week. I wanted to make something that was bright to look at and fresh and clean tasting.

First and foremost, I love the colour contrast in this dessert, it makes you want to admire it and then savour each beautiful bite. That’s what great dessert should do. It’s a work of art, but a delightful treat for the mouth too.

The chocolate crust is soft and rich, deep in cacao flavour from the paste. While the matcha cream is bright and light and cuts through the depth of the crust. The fresh berries bring juiciness and a burst of new flavour to each bite and, almost, cleanses the palate, ready for the next bite. Absolutely divine.

Feel free to swap out blueberries for blackberries or raspberries or even a mix of berries.

    Chocolate Crust

    60g ( ½ cup ) oat flour
    20g ( 1 tbsp ) coconut flour
    60g ( ¾ cup ) cacao powder
    50g ( 1/2 cup ) coconut sugar
    65g ( ⅓ cup ) lucuma

    60g ( ⅓ cup ) cacao paste, melted
    60g ( ¼ cup heaped ) coconut butter, softened
    50g ( ¼ cup ) water, or as needed


  • In a food processor pulse the first set of ingredients to combine.
  • Add the remaining ingredients and blend to bring together into a loose ball. Adjust the amount of water as needed to achieve this texture. The mix shouldn’t ball up in the machine, we don’t need it that moist.
  • Line a baking tin with cling film or use a silicone baking mould of your choice. I used a rectangular flan tin ( 36 x 12 cm or 14 x 4.5-inch ).
  • Press the crust evenly into the tin and then place in the fridge to set while you make the cream.

    Matcha Cream

    175g ( scant 1 cup ) coconut butter, soft or melted
    50g ( ⅓ cup ) cacao butter, melted
    50g ( ¼ cup ) honey or maple syrup
    75g ( ½ cup ) xylitol or coconut sugar
    Zest of 1 lemon
    35g ( 2 tbsp ) lemon juice
    1 tsp vanilla extract
    1-2 tsp matcha tea powder ( start with 1 tsp and add more as desired for colour and taste )

    150g ( ⅔ cup ) warm water


  • Combine the first set of ingredients in a high speed blender and process, on high speed, until it’s smooth.
  • With the blender running on low speed, drizzle in the water through the feed hole in the top.
  • Pour the mix into your prepared crust and place in the fridge to partially set – about 15 minutes.
  • While that’s setting, wash your blueberries ( you’ll need about 350g or 2 cups ).
  • When the cream is soft to the touch but not too liquidy, place the blueberries on top in whatever way you desire.
  • You could also use a mix of berries, or no berries at all. But the berries make it pretty 🙂
  • Place in the fridge or freezer to set completely – about 1 hour – and then slice.
  • It will store well in the fridge in an airtight container for up to 5 days or in the freezer for several months.


  1. If you substituted the cacao paste with 1/3 cup cacao butter, how much cacao powder would you need to add?
    Looks gorgeous ?

    • I’d increase the powder by a 1/3 cup and add 1 tsp of tamari for some depth. Should be cool!