anastasia keramidas

Matcha Lemon Tarts

anastasia keramidas
Matcha Lemon Tarts
Matcha lemon tarts.jpeg

Cirtus-y & earth-y

These bad babes will be featured in Baltimore Magazine’s January Issue

I was asked by my local magazine, Baltimore Magazine, to create a dessert based off of the book Big Magic by Elizabeth Gilbert - the book discusses how to attain your magical dream career while being responsible in your daily life. I chose a grounding ingredient (matcha) to symbolize the responsibility you must uphold during your adulthood, in combination with a light and bright (citrus) ingredient to uplift and make these poppable tartlets sparkle. I do have to say, these maybe one of my favorite creations and the staff for the photoshoot definitely gobbled them up too! Do not be intimidated, this was a pretty easy process, mainly waiting for the layers to freeze - can’t wait for you to make your own!

Ingredients for Crust:

  • 1 Cup raw pistachios

  • ½ cup almonds

  • ½ cup walnuts

  • 14 pitted medjool dates

  • ½ cup dried shredded coconut

  • Optional: 1 ½ Tablespoon Madagascar Vanilla Bean Ghee

  • Silicone mini cupcake sheet (2 inches in width)

Ingredients for Filing:

  • 2 cups of raw cashews

    • Make sure to pre soak the cashews in water overnight or soak in hot water for 1 hour

  • ½ cup coconut cream

  • ⅓ cup of maple syrup

  • ⅓ cup of coconut oil

  • Freshly squeezed juice from 2 ½  lemons

  • 2 teaspoons matcha powder (or more depending on the color you want)

  • Optional: Pinch of sea salt


How to:

  • Blend the pistachios, almonds walnuts until finely ground

    • Add the dates and coconut shreds and pulse until evenly combined and a bit sticky

  • Press 1 to 1 ½ tablespoon of crust into the bottom of the silicon slots and press down firmly with fingers until the base is covered

  • Place cupcake sheet into freezer and allow base to set

  • Drain the cashews and add them into your blender with coconut cream, maple syrup, lemon juice (and optional salt) blend on high until smooth and creamy

    • Might need to use a spatula to push filing down off the sides of the blender

  • Remove cupcake sheet from the freezer and add a layer of the cashew filing over the crust

    • Add ½ tablespoon of the filling and smooth over with a spoon

    • Make sure to leave room for second layer on top!

    • Place cupcake sheet back in the freezer to set both layers

  • Add matcha powder to the remaining cashew filing and blend until color fully combines

  • Remove cupcake sheet once first cashew layer has hardened

  • Pour the final layer of the Matcha cashew filing in each of the cupcake slots and use a spoon to smooth the top

  • Garnish however you choose! I prefer edible flowers or lemon zest

  • Place cupcake sheet back in freezer and let set for about 1-2 hours

  • When ready to eat, leave cupcake sheet out for a few minutes and remove each tart individually and carefully

  • Store in airtight container in freezer for up to 1 months!

  • VOILA!

As always let me know how you liked them and tag me on Instagram!