We love twist on a classic and this key lime matcha pie is as delicious as it is healthy. The moreish nut, fig and coconut crust provides the perfect base for the creamy filling. Zesty, clean-feeling bakes like this are the kind of food pleasure we should all be indulging in.
For the crust:
- 125g of pistachios
- 50g of walnuts
- 6 soft, sticky dried figs
- 100g of desiccated coconut
- A good squeeze of lime juice
For the filling:
- 200g of cashews, soaked for 2–3 hours (or preferably overnight)
- Zest and juice of 3 limes (plus zest from 1 lime for decoration, if you wish)
- 200ml of coconut cream
- 100ml of maple syrup
- 1¾ tsp of matcha powder
1. Pulse the pistachios and walnuts in a food-processor or high-speed blender until finely ground. Add the figs, coconut and lime juice and pulse until combined. The mixture should easily form into a ball. If it’s not sticky enough, add more figs and lime juice until you reach the desired consistency.
2. Press the mixture into the base and sides of a lined 23cm loosebottomed tart tin. Place in the fridge to chill until needed.
3. For the filling, drain the cashews from the water, rinse and put in a high-speed blender with three tablespoons of water. Process until a paste is formed. Add the lime zest and juice, coconut cream and maple syrup and blend together on high until smooth. Remove 150ml of the lime cream and set aside, then add 1½ teaspoons of the matcha powder to the main mix and blend again.
4. Remove the crust from the fridge and fill with the matcha lime cream. Spread with the back of a spoon so that it covers the crust evenly. Pour the remaining lime cream into the blender and add ¼ teaspoon of matcha powder, and whizz until blended. Spoon into the centre of the tart on top of the darker lime cream, then use a skewer or cocktail stick to create swirl patterns with the two layers. Return the tart to the fridge to set for at least two hours, or preferably overnight.
5. Just before serving, decorate with lime zest, if you wish.
Recipes courtesy of The Goodness of Nuts and Seeds by Natalie Seldon, photography by Faith Mason (Kyle Books, £6.49)