This no bake matcha tart with black sesame crust is easy to make, looks good and tastes even better. Bring it to a picnic or party with the lid on the bamboo basket.
The best ideas arise from “problems”. I wanted an easy no bake cake for this blog. In my restaurant I never made a no bake cake, because it felt like cheating. You can’t get the guests to pay for something that you slap together like that? But now I would like to share with you how to “bake” such an easy, special cake. But what is the problem then, you wonder?
THE PROBLEM: I haven’t got one, really, NOT ONE BAKING MOLD! I always baked in our spacious restaurant kitchen and never at home.
THE IDEA: No bake matcha tart in a bamboo basket. I do have the latter, in all sizes and with lids. With the cake in it looks fantastic too!
20 minutes no bake matcha tart
“This cake is simple and quick to make. Only allowing the ganache to stiffen up requires some patience. ”
Put all the ingredients in the right order in the food processor, starting with the coconut grater. It becomes soft and fluid after a few minutes. This becomes the binder for the other ingredients. When the coconut firms up, you get a solid bottom that is slightly sweetened with dates and has a nice bite because of the coarse pieces of walnut.
Stir lemon zest and vanilla powder in a bowl together with coconut milk. And the matcha in another bowl, also with coconut milk. Stir the melted (vegan) white chocolate in both bowls. Fill the bottom and you’re done!
Isn’t this a delicious dessert after a Japanese sushi evening or sushi picnic?
Do you love matcha in desserts? Try this recipe for matcha mousse and lemon jelly with osmanthus.Print
No Bake Matcha Tart With Black Sesame Crust
This no bake matcha tarte with black sesame crust is easy to make, looks good and tastes even better. Bring it to a picnic or party with the lid on the bamboo basket.
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 8 1x
- Category: Dessert
- Method: No bake
- Cuisine: Asian
- 150 g coconut grater
- 25 g black sesame, roasted 1
- pinch of salt
- 3 medjoul dates (without core)
- 50 g walnut 2
- 140 g coconut milk, equally divided into two microwave-proof bowls
- 200 g of white chocolate 3, minced smaller
- Lemon zest from half an organic lemon, optional
- 1/2 tsp vanilla powder, optional
- 2 tsp matcha powder (of good quality)
- 6.5 inch bamboo basket (inside size is 14 cm)
- Matching lid, optional or
- Springform pan or bake mold of 14 cm in diameter
- Baking paper, approximately 40 × 40 cm
- Food processor
- First put the roasted sesame, salt and coconut grater in the food processor. Grind until the coconut becomes a soft puree. This takes around 10 minutes. Regularly scrape the coconut off the side. What you have made now is coconut butter with black sesame.
- Tear the dates slightly smaller and put them in the food processor. Press the pulse-button a few times to mix.
- The walnuts can now be added. Press the pulse-button a few times to make the nuts smaller. Keep the pieces large enough for a nice bite.
- Cover the bamboo basket/ baking mold. Make a wad of the paper and unfold it. Push well against the bottom edge of the bamboo basket/ baking mold and fold well over the top edge.
- First put half of the coconut/ black sesame mixture in the basket to form a flat bottom. Push the bottom of a glass or with your fingers the bottom flat. The other half is used to form a cake border of approximately 2.5-3 cm. Put it in the fridge/ freezer.
White chocolate ganache:
- Heat a bowl of coconut milk in the microwave. 20 seconds every time. Slightly warmer than lukewarm is enough.
- Stir the lemon zest and the optional vanilla powder into the coconut milk.
- Add half of the white chocolate and let it stand for 3 minutes. Don’t stir!
- After 3 minutes you can stir until everything has melted.
The matcha ganache:
This process is identical to the white chocolate ganache. Instead of lemon zest, optional vanilla powder, add the matcha now.
Filling the base:
First fill the base with the white ganache. Next, pour the matcha ganache on top of the white ganache, exactly in the middle. Cover the cake with a lid or foil and put it in the fridge for 3 hours.
Before cutting (8 pieces): heat a knife with hot water and dry it.
The cake can be stored in the fridge for 2 days or in the freezer for a month.
- You can roast black sesame for 5 minutes in a dry pan over low heat. Stir regularly. Optionally, add a few white sesame seeds, the colour change shows whether it is ready.
- You can also replace walnut with the same volume (½ cup) on, for example, sunflower seeds if you have a nut allergy.
- Vegan option: use vegan white chocolate.
Keywords: No bake, matcha, chocolate, coconut, dessert, cake, quick, easy