For the chocolate layer

• 3/4 cup raw cacao butter
• 3 tbs cocoa powder or cacao powder
• 2 tbs honey or maple syrup

For the turmeric layer

• 4 tbs coconut butter
• 1 tbs coconut oil or MCT oil
• 1/4 tsp ground turmeric or 1 Pranayums spice shot
• 3 tbs honey or maple syrup
• 2 tbs unsweetened almond milk
• 1 tbs shredded coconut

For the matcha layer

• 1/4 cup coconut butter
• 3 tbs honey or maple syrup
• 1 tsp vanilla extract
• 1 tbs matcha powder

Instructions:

For the chocolate layer

• Prepare a muffin tin with muffin liners - either silicone or paper.  If using paper liners, spray with a non-stick spray.
• Melt the cacao butter, either on the stove top or in the microwave, until liquid.
• Add the cocoa powder and the 2 tbs honey and stir until smooth.
• Pour chocolate mixture into the prepared muffin liners, approximately 2 tbs in each.  Chill in the freezer while making the next step.

For the turmeric layer

• Warm the coconut butter and coconut oil, either on the stove top or in the microwave, until smooth and creamy.
• Mix in the turmeric/Pranayums and honey until smooth.  Add in the coconut and combine well.
• Remove chocolate from the freezer and top each with approximately 2 tbs of the turmeric mixture until evenly distributed.  Chill in the freezer while making the next step.

• 150 g flour
• 125 g cold butter
• 75 g icing sugar 
• 1/2 tsp salt
• 3 tbsp black sesame seeds 
• 1 egg yolk
• 3 tbsp heavy cream
• For the filling you need:
• 230 ml oat milk
• 2 tbsp maple syrup 
• 1 tbsp agar agar 
• 1 tbsp matcha powder
• 115 g sour cream
• whipped cream with ground tonka bean, almonds, sesame and edible flowers for decoration

• For the tart dough cut the butter into cubes and put it in a large bowl. Add the other ingredients and  knead thoroughly until you have a smooth dough. Wrap the dough ball in wrapping film and chill it for about 30 minutes.
• Preheat the oven to 175*C (top-/bottom heat) and grease four tartlet pans.
• Divide the dough into four pieces and press it into the pans. Cover each of them with baking paper and put some dried beans on top.
• Bake for 25 minutes, then remove the beans and the paper and bake for another 5 minutes until golden brown. Let cool completely and remove from the pans.
• For the filling put 1/2 of the oat milk into a saucepan and add the agar agar. Bring to the boil let simmer for 2 minutes. Add matcha, maple syrup and sour cream to the remaining oat milk and whisk until weil combined and until all matcha lumps are dissolved. Add the agar agar mix to that and whisk again. Pour into the tartlets and chill for about 2 hours.
• Add nuts and sesame to the tartlets and pipe whipped cream onto them. Top with some flower petals.

• 500 g mascarpone 
• 250 g crème fraîche 
• 20 g icing sugar
• 4 tsp matcha powder
• 150 ml water 
• 5 ladyfingers
• 200 g anko (Japanese azuki bean paste; canned or homemade; can be found in Japanese shops or on the internet) 

• Break the ladyfingers into large pieces and fill five glasses/bowls/whatever you like with them.
• Mix mascarpone, crème fraîche and sugar until well combined.
• Prepare the matcha tea the following way: 
• Put two teaspoons of matcha powder into a bowl and bring the water to the boil.
• Let cool a little and add to the powder. Whisk immediately with a chasen (matcha whisk) or an electric mixing tool. 
• Let cool down completely.
• Now soak the ladyfingers in three tablespoons of matcha for each serving.
• Put three tablespoons of the cream on top and smooth the surface out.
• Now top with one tablespoon of azuki bean paste, add another layer of cream and dust the surface with the remaining matcha powder.

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