Kakigori Tart

Kakigori Tart is a delightful fusion dessert that combines the iconic flavors of Japanese shaved ice with a gluten-free tart crust. This unique dish features a refreshing, sweetened icy topping that contrasts beautifully with the buttery tart shell, making it a perfect summer treat.

Ingredients

• Almond flour - 100g
• Coconut oil - 50g
• Maple syrup - 30g
• Salt - 1/4 tsp
• Water - 3 tbsp
• Shaved ice - 200g
• Sweetened condensed milk - 50g
• Matcha powder - 1 tsp
• Red bean paste - 40g
• Fresh seasonal fruits (strawberries, mango, etc.) - 100g

Steps

1. Preheat your oven to 180°C (350°F).
2. In a mixing bowl, combine almond flour, melted coconut oil, maple syrup, and salt to form a dough.
3. Add water gradually and mix until the dough is smooth. If it’s too crumbly, add a bit more water.
4. Press the dough into a tart pan evenly, covering the bottom and sides. Prick the bottom with a fork.
5. Bake the tart shell in the preheated oven for about 15-20 minutes or until golden brown. Remove and let it cool completely.
6. While the tart shell cools, prepare the shaved ice. Finely shave ice and set aside.
7. In a small bowl, mix the sweetened condensed milk and matcha powder until well combined.
8. Spread a layer of red bean paste evenly over the cooled tart shell.
9. Scoop the shaved ice on top of the red bean layer, packing it gently.
10. Drizzle the matcha condensed milk over the shaved ice, allowing it to soak in.
11. Top with fresh seasonal fruits for added flavor and presentation.
12. Serve immediately and enjoy your Kakigori Tart!

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 18 g
• Sodium: 50 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 10 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Gluten-free, suitable for those with gluten sensitivities.
• Contains healthy fats from almond flour and coconut oil.

Tags