Coconut Green Tea Tart - Dairy Free, Refined Sugar Free | © 2018 |

Similar to a bakewell tart but made with desiccated coconut flakes instead of almonds, this easy to make tart is delicious right out of the oven or cold. The wholegrain crust is made with a mix of whole spelt flour, green tea leaves and sesame seeds and has a mild sweet flavour and just the right consistency.

Coconut Oil Crust with Green Tea LeavesCoconut Cherry Filling, adopted from here
  • 240 g Spelt pastry flour
  • 10 g Green tea leaves
  • 30 g White sesame seeds
  • 1/3 tsp Salt
  • 2 tbsp Erythritol granules
  • 100 g Coconut oil, lightly softened
  • 4-6 tbsp Ice water
  • 2 Eggs, large
  • 100 g Erythritol granules
  • 1 tsp Vanilla essence
  • 50 g Spelt pastry flour
  • Pinch of salt
  • 65 g Desiccated coconut
  • 50 g Dried cherries
  1. Pre-heat the oven to 200C/400F. In a large mixing bowl, add in the spelt flour, green tea leaves, sesame seeds, salt, and erythritol granules. Whisk to combine. Add in the lightly softened coconut oil and rub the coconut oil into the flour-tea-mixture until the mixture resembles coarse meal. Add ice water a couple of tablespoons at a time, and mix just until dough begins to come together.
  2. Turn dough out onto a work surface and divide into two portions. Wrap one portion in a plastic wrap and store in the freezer for later use. Form another portion of dough into a flattened disc. Wrap with plastic wrap and refrigerate at least an hour or until firm.
  3. Roll the pastry dough between two sheets of baking paper until the dough is about 2mm thick and large enough to fit a 22cm tart pan. Remove the sheet of dough from the baking paper and gently lift and coax the dough into the pan. Lightly press the dough into the bottom and side of the pan. Chill for 30 minutes and line the crust with baking paper and fill with enough dried beans to cover the bottom and side of the crust.
  4. Bake the crust for about 10 minutes or until any visible dough is slightly cooked. Remove the beans and baking paper. Bake for an additional 10 minutes or until the crust is golden brown. Reduce oven temperature to 180C/350F.
  5. To make filling, whisk eggs, erythritol granules, and vanilla essence until combined. Fold in spelt flour, pinch of salt and coconut flakes.
  6. Sprinkle the dried cherries into the tart shell and cover with the coconut filling. Smooth the surface and bake for 30 minutes, or until set and golden brown. Cool to room temperature. | © 2018 | | © 2018 |

February 16. is the first day of the New Year in Chinese calendar, which differs from the Gregorian calendar. It is also known as the Spring Festival or the Lunar New Year. This year falls on Friday, February 16th 2018, beginning a year of the Dog. Those born in the Year of the Dog (1934, 1946, 1958, 1970, 1982, 1994, 2006) are said to be very kind and loyal to friends. I would like to take this opportunity to wish you good health, good luck and much happiness throughout the year. - 狗年大吉, 恭祝健康、幸运,新年快乐!


Balvinder 15/2/18 05:10

The tart sounds amazing! Happy Lunar new year, Angie!

Manu 15/2/18 11:08

I love tarts and this with coconut looks delicious!!
Thanks for sharing

2pots2cook 15/2/18 11:16

Oh dear, this is so inviting ! Thank you so much !

Evelyne CulturEatz 15/2/18 14:56

Happy Lunar new year and what a perfect treat for it! Wow looks so good and love the green tea in there.

Tricia Buice 15/2/18 15:57

Best wishes to you too Angie! Love this tart and that crust sounds delicious. I've always wanted to try a Bakewell tart - and now this lovely creation. The green tea sounds fascinating.

Liz That Skinny Chick Can Bake 15/2/18 16:46

Coconut always rates above almonds and this beautiful tart looks delicious, too!!!

Pam 15/2/18 19:01

It looks so delicious.

Jean | 15/2/18 20:30

Angie, this is something I would love! Must put it on my to-make list!

Pame Recetas 15/2/18 20:33

Amazing recipe Angie, I really like this. ¿how much dried cherries?. I have to go look for the Erythritol granules though, but I guess that won't be so hard.Happy New Lunar Year dear !!

SavoringTime in the Kitchen 15/2/18 22:05

I love the taste of green tea and would be a big fan of the coconut in your recipe too, Angie! Happy Lunar New Year!!

Abbe@This is How I Cook 16/2/18 02:34

Green tea is just so good! Combined with coconut...well this tart sounds divine! It looks it too!

Jeanette|Jeanette's Healthy 16/2/18 03:49

I love the sesame in your crust and I am a huge fan of coconut - sounds and looks delicious! Happy Chinese New Year!

Nammi 16/2/18 05:58

Happy chinese new year Angie!, this tart sounds lovely. hope you have a great weekend

Angie's Recipes 16/2/18 06:44

@Pamela Palma
I used 50 grams of dried cherries.

Unknown 16/2/18 07:38

This is such a brilliant idea and such an amazing way to use this tea Angie!! Looks so beautiful!!

Nancy Chan 16/2/18 15:46

Happy Chinese New Year to you and family!

Agness of Run Agness Run 16/2/18 20:41

Isn't this the best tea tart ever, Angie?! My mouth is watering just from seeing your recipe.

fimere 16/2/18 21:26

ça a l'air tellement bon j'adore
bonne année
bonne soirée

Nadia 17/2/18 14:28

Love this idea! Great option for those with nut allergies who also love Bakewell tarts :D

Natalia 17/2/18 15:56

Oh yum, what a great idea☺

Debra Eliotseats 17/2/18 16:52

Great combination of flavors and I love all the "free-ness" to this recipe.

Unknown 17/2/18 22:40

I’m a huge fans of tarts but I’ve never made one. Loving the addition of Green Tea and coconut, that sounds like a great combination. Happy New Year to you to Angie

Jeff the Chef 18/2/18 02:42

This sounds absolutely interesting. I'll bet it's delicious with tea.

Rafeeda AR 18/2/18 07:08

I love anything with coconut and I am really intrigued by the flavors of this pretty looking pie... wishing you a very happy new year! :)

Anca 18/2/18 09:33

I love frangipane, so I'm very curious about this one, with coconut flakes. It must be delicious.

grace 18/2/18 12:55

coconut is pretty much my favorite, but i've never tried it with green tea! love this idea!

Marcelle 18/2/18 19:25

This tart is pretty and it sounds like an amazing mix of flavors, Angie. I love those sesame seeds in the crust. I wish I could try a slice right now :)

Monica 18/2/18 22:14

Both crust and filling sound so interesting and delicious. Such a great treat for afternoon tea.

Alida 18/2/18 22:26

What a gorgeous cake! Fabulous with green tea and coconut.. wow. I love it!

Gloria Baker 19/2/18 01:14

Love this tart Angie, look delicious and beautiful,
Happy chinese New year !!

Nava K 19/2/18 11:24

What an invention, especially coconut being my favourite. You never fail in bringing out the best in your desserts Angie.

Priya 19/2/18 14:21

coconut and green tea is very unique combo and new to me.. what a lovely share!

My Inner Chick 19/2/18 17:52

Looks incred!
Why doesn't my pies look like that?! Lovely. x

Elisabeth Foodandthrift 19/2/18 19:03

Love this luscious and super delicious pie with coconut, and dried cherries included. Can't say enough...yumm!

Evi 19/2/18 22:10

This must be so delicious! Thanks for the inspo again, Angie!

Reeni 20/2/18 02:49

Coconut pie is one of my faves! I love this twist with the green tea! Delicious!

Chitz 20/2/18 12:19

They look so inviting n perfect :)

Shashi at SavorySpin 20/2/18 15:23

So love this sugar free dairy free tart, Angie! I'm lactose intolerant and my mom is diabetic so this is one tart we can both enjoy!

Big Rigs 'n Lil' Cookies 20/2/18 21:53

Happy New Year! I didn't know it, but I was born in the Year of the Dog!
Your tart sounds so delicious, I especially love the cherries :)

Kitchen Riffs 21/2/18 02:15

Green tea, coconut, and cherries?! What a neat flavor combo! This looks amazing -- thanks.

Pola & Cleme 21/2/18 09:58

Hi Angie! Look delicious. At home love cocounut and green tea. Great combination!.

Medeja- CranberryJam 21/2/18 10:57

The flavor must be really lovely :)

Ashley@CookNourishBliss 21/2/18 14:58

This is such a cool sounding tart! I've never had anything like it!

GiGi Eats 21/2/18 15:02

I think one of my favorite things to do when there is a tart or pie in front of me... Is TO SLICE IT! hahahaha! It's so satisfying to me. So I would totally be the one to cut this baby up and serve it all around! ;)

All That I'm Eating 21/2/18 17:17

Coconut and green tea all in one dessert? Yes please!

Pam 21/2/18 18:30

It looks delicious!

Choclette 21/2/18 21:21

Ooh, how exciting. I adore coconut anything, but adding tea leaves in has made me sit up extra straight.

Sophie 22/2/18 10:49

Das hört sich super an.
Leider vertrage ich diese Zuckersorten nicht.
Ich kann nur Birkenzucker, Kokosblütenzucker oder anderen normalen Zucker benutzen., da ich sonst heftige körperliche Reaktionen habe.
Ich hoffe, man kann das alles gut ersetzen.

noobcook 23/2/18 02:29

I loveeee matcha pastries. Wishing you a happy and prosperous lunar new year. 新年快樂!

mjskit 23/2/18 04:30

Well, this is new. What a creative tart with a host of unusual ingredients. Love the dried cherries! Had to look up Erythritol granules and now I know. Looks like a nice alternative to regular sugar.

Emma @ Bake Then Eat 28/2/18 17:36

Beautiful tart Angie and happy new year :)

pankti 6/3/18 07:10

Such an amazing combo... so innovative.. Wishing you also all the happiness and good health in this new year..

Sharon D. 7/3/18 02:50

Such a yummy tart xx
Wishing you all things good this year, Angie.

Katerina 11/3/18 18:14

My hubby loves coconut! I am sure he would love this tart!

Dawn @ Words Of Deliciousness 14/3/18 03:09

Sounds delicious! Happy New Year, a little late.

Sophie Sportende Foodie 24/4/18 09:03

Green tea with coconut! Ooh yes, please! A big slice, please! :)


As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!

Add to Google


Angie's Recipes

Angie's Recipes is an interactive blog dedicated to sharing yummy & creative recipes, helpful cooking hints and tips. Enjoy your visit and spread the word!


Join Us

skip to top

skip to top