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Matcha Custard Tart with Chocolate Crust

As the evening wore on .. I couldn’t help but notice .. the best parts weren’t found in everyone’s openers .. but instead .. the many elements of surprise each brought with them

He and his wife live a few houses down .. retired after a long career with the Post Office. Surely they wouldn’t tell stories that made everyone laugh until their ribs hurt. Surely they don’t seem like the type that would bake the most incredible desserts. Surely he won’t ever own another pet .. after his dog died it nearly broke his heart.

I found him a tissue or two (and one for me)

She’s a PhD .. who’s a whiz at gathering and interpreting numbers by day .. and moonlights as a sociology professor in the evenings

Surely she doesn’t make the best mustard .. or crepes for that matter. Surely she doesn’t call her sweet Russian mother a couple of times every day. Surely she doesn’t develop an incurable craving for rice pudding every time boards a plane bound for

I’m a woman who’s the sum total everything I’ve done in the past .. what I’ll do today .. and what I dream of doing tomorrow. I’m filled with contradictory thoughts .. a few surprises .. and oh so many flaws.

I’m the same woman who makes breakfast for her husband .. rides her bike .. and types late into the night. Who .. when asked if she’d enjoy camping .. replies maybe .. but only if clean sheets .. a warm shower .. and a fully stocked refrigerator are part of the deal.

The same woman who would lovingly make and bring a meal to a friend .. yet be agitated by the time she got there .. after having to stop at every stoplight on the way

The same woman who looks at her picture at the top of this little piece of the internet .. and realizes .. just like everyone else that evening ..

Ingredients
Crust

  • ¼ cup old-fashioned rolled oats (** see note above about gluten-free)
  • ¼ cup shredded coconut, unsweetened
  • ½ cup + 1 Tbsp oat flour
  • ¼ cup cocoa powder
  • ½ tsp fine-grain sea salt
  • 1 cup almond meal
  • ¼ cup brown rice flour
  • 4 Tbsp coconut oil, melted but not hot (+ plus more for oiling pan)
  • ¼ cup maple syrup
  • 2 tsp vanilla extract

Filling

  • ½ cup whole raw hazelnuts, soaked 2 to 6 hours
  • 1½ cups shredded coconut, unsweetened
  • 3 cups water
  • 5 Tbsp maple syrup
  • 2 Tbsp agar flakes
  • 4 tsp matcha tea + more to dust
  • 1 Tbsp vanilla extract

Instructions

  1. Make the crust
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Thoroughly oil a fluted 9-inch tart pan (with removable bottom) and set aside.
  4. ……………………………………

for full instruction please see : www.veggiesbycandlelight.com

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