A match-a made in heaven

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Tea! I love green things.

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This tart technically has *two* teas in it – or rather one tea and one herb that is dried to make a tisane. New info to me, but apparently steeped herbs, flowers, spices or fruit is actually considered a tisane, not tea (‘tea’ proper refers to leaves from the Camellia Sinensis plant, ie black tea). Tisane translates to ‘herbal infusion’ in French. Yay for trivia! But still – delicious either way.

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Both flavor are earthy, grassy and so fresh – they just go wonderfully together. Lightly sweet as all my stuff is – this works extremely well with ice cream for dessert, or by itself for a fun breakfast.

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Busy busy lately… I have one piece of news I can share publicly now – I have a new job! I will be starting June 10, but first flying to Dallas for onboarding and training. My official start in the SF office will be that Friday. YAY! I’m equal parts excited and terrified. I’ll be working as the marketing coordinator for a big architectural firm – they’re based out of Houston originally but I’ll be the marketing person for SF. Wheeee!

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That being said, desserts might take a slight hiatus for a few weeks, since I already know the next two weekends are going to be insanity. Hopefully I can squeeze something in, but no promises!

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I know there’s been a huge run of panna cotta tarts lately over here, but we both love them and they’re so convenient to make ahead when I’m working! Also, I’ve had my eye on this flavor combination for AGES so I was jonesing to make it before I didn’t have time to bake properly for awhile.

I hope you have a great holiday weekend!

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Matcha & Verbena Panna Cotta Tart

Earthy, grassy, and delicious. This is a sure bet for anyone who loves tea – since both matcha and verbena are such great fresh flavors, they go really well together. Lightly sweet, as always – great for dessert with ice cream or a special breakfast. Gluten free, dairy free & refined sugar free. Yield: 1 9″ tart, serves several. A Wait are Those Cookies original!

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For the crust:

1.5 c almond flour
1/3 c unsweetened shredded coconut
1/3 c cornmeal
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
1/2 tsp almond extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted

In a large bowl, stir together almond flour, shredded coconut, cornmeal, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.
Preheat the oven to 350, and lightly grease a 9″ tart pan (w/ removable bottom) with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes.

Panna Cotta:
1 package unflavored powdered gelatin
1.75 cup full-fat coconut milk
1/4 c dried lemon verbena
1.5 tbsp vanilla bean paste
Scant 1/4 cup maple
Scant 1/4 tsp sea salt
1 tbsp matcha powder
1/4 c lemon verbena tea, cold*

*I use loose leaf dried verbena; I steep a small handful in 10oz of freshly boiling water for ~5min to make tea

Pour the coconut milk into a small saucepan. Add lemon verbena, maple, and salt. Bring to a simmer over medium heat, stirring consistently. Remove from the heat and cover to steep for 15 minutes.

In a small bowl, sprinkle the gelatin over 1/4 cup of the cold lemon verbena tea. Let stand without stirring until the gelatin is moistened, about 10 minutes.

Strain the verbena out of the coconut mixture. Pour it back into the saucepan and add matcha (blend if necessary with an immersion blender if you have a few matcha blobs), then bring it back to a simmer. Remove from heat, and whisk in the gelatin mixture. Stir until completely dissolved, about 3 minutes. Cool until lukewarm. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours.

Store in the fridge – keeps well overnight for breakfast the next morning :)

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