Clementine and Matcha Tapioca Tartlets

Press-In-Pan Olive Oil Pastry Crust:

1 1/2 Cups All Purpose Flour

1/4 Cup Granulated Sugar

1/2 Teaspoon Salt

1/2 Cup Olive Oil

1 Tablespoon Lemon Juice

1 - 2 Tablespoons Water

Matcha Tapioca:

1/2 Cup Small Tapioca Pearls

2 1/2 Cups Vanilla Coconut Milk Beverage or Plain Non-Dairy Milk

1/3 Cup Granulated Sugar

1 Tablespoon Cornstarch

1 Tablespoon Arrowroot Powder

2 Teaspoons Matcha Powder

1/4 Teaspoon Salt

2 Tablespoons Non-Dairy Margarine

1 Teaspoon Vanilla Extract

To Finish:

4 - 5 Clementines, Peeled and Segmented

Fresh Mint Leaves (Optional)

Preheat your oven to 375 degrees and lightly grease 10 - 12 (3-inch) mini tart molds.

To make the crust, mix together the flour, sugar, and salt in a large bowl. Add in the olive oil and lemon juice, stirring thoroughly to incorporate. Drizzle in the water very slowly, adding just enough to bring the dough together without making it wet or sticky. Break off about 2 - 3 tablespoons of dough for each mini tart mold and press it evenly across the bottoms and up the sides of the forms. Make sure there aren't especially thick edges left around the base so that it all cooks at the same rate.

Bake for 10 - 15 minutes, turning the pan around halfway through the process to ensure even baking, until golden brown all over. Let cool completely before popping the shells out of their metal molds.

For the tapioca, begin by pouring 2 cups of very hot water over the pearls and allowing them to soak for at least 2 - 3 hours. This will soften them and prevent the centers from remaining after cooking. Rinse with cold water and thoroughly drain.

Place the soaked pearls in a medium saucepan along with the non-dairy milk. Whisk together the sugar, matcha, cornstarch, and arrowroot in a separate bowl to break up any and all clumps of the tea powder before adding it into the pot as well. Set over medium heat on the stove and allow the mixture to come up to a boil, whisking periodically and being sure to scrape along the sides and bottom to prevent anything from sticking and burning. Once it comes bubbles vigorously for a full minute, turn off the heat before throwing in the margarine and vanilla extract. Stir until the margarine has completely melted and distribute the hot pudding between the baked mini tart shells, filling them to the top.

Allow the tapioca to fully cool before topping with clementine segments and a few mint leaves, if desired. Serve at room temperature or chill for 2 hours to enjoy them cold.

Makes 10 - 12 Tartlets

©Hannah Kaminsky http://www.BitterSweetBlog.com