Directions

1. Grease 6 (9cm, 3.5-inch) tartlet pans with coconut oil, then line the bottoms with parchment paper and set aside.

2. Add dates, 3.5oz|100g almonds, and pistachios to mixing bowl and chop for 10 seconds / speed 10.

3. Add coconut oil and remaining 2.75oz|80g almonds to mixing bowl and chop for 5 seconds / speed 10.

4. Place 2 tablespoons of the nut mixture into the base of each tartlet pan and press evenly over the bottom and up the sides.

5. Set tartlet pans on a large sheet pan and freeze while you make the custard.

6. Wash and dry the mixing bowl.

7. In a small bowl stir to combine raspberry powder and boiling water. Strain through a fine-mesh sieve to remove any seeds.

8. In a medium bowl stir to combine matcha and 2 tablespoons of the lemon juice.

9. Add coconut milk, maple syrup, and vanilla paste to mixing bowl and heat for 8 minutes / 212°F|100°C / speed 2.

10. In a small bowl stir to combine cornstarch, water, and remaining 1 tablespoon lemon juice.

11. Add cornstarch slurry to mixing bowl and heat for 3 minutes / 212°F|100°C / speed 2.

12. Add half of the custard to the matcha mixture and stir well to combine.

13. Add reserved raspberry mixture to mixing bowl and mix for 5 seconds / speed 4.

14. Pour both custards into each tartlet shell and use a skewer to swirl the colors (see Tip).

15. Refrigerate tartlets until set. (about 2 hours)

16. Enjoy your dessert!