This pretty tartlet makes your guests’ hearts beat faster – not only during the christmas holidays. Gentle Matcha Creme with KISSA Skinny Matcha meets fresh coconut ice-cream. This taste experience lets even ice queens melt and provides them with a touch of exoticism on cold winter days. 

Preheat the oven to170 ℃ fan. Pass flour, salt, sugar and baking powder through a sieve. Stir olive oil, soy milk and half of the vanilla pulp well and combine with the flour mixture. Grease a muffin tin with margarine, generously cover each cup with baking paper (about 10 cm high in total). Fill the bottom of the cups with dough (about 2–3 cm high). Bake for 10–12 minutes. Allow the bottoms to cool down in the cups.

For the semifreddo, place 50 ml of coconut milk and the agar-agar in a small pot and let it simmer for about 5 minutes; then add the sugar and let it dissolve. Add the remaining coconut milk and leave the mixture to cool down. Add the remaining vanilla pulp and sieved Matcha to the coconut milk and stir until smooth. Whip the soy cream and fold it into the coconut milk mixture carefully. Spread the mixture onto the cake bottoms and freeze for at least 3–4 hours, preferably overnight. Spread the blackberries on a baking paper so that they do not stick together and freeze as well.

For the Matcha cream, mix the sieved Matcha with yoghurt and maple syrup. If needed, add some water or soy milk for the right texture.

Remove the semifreddo from the cups and baking paper and sprinkle with some more Matcha. Serve topped with the Matcha cream and frozen blackberries.