Key lime matcha pie

1.

Pulse the pistachios and walnuts in a food-processor or high-speed blender until finely ground. Add the figs, coconut and lime juice and pulse until combined. The mixture should easily form into a ball. If it’s not sticky enough, add more figs and lime juice until you reach the desired consistency.

2.

Press the mixture into the base and sides of a lined 23cm loose-bottomed tart tin. Place in the fridge to chill until needed.

3.

For the filling, drain the cashews from the water, rinse and put in a high-speed blender with 3 tablespoons of water. Process until a paste is formed. Add the lime zest and juice, coconut cream and maple syrup and blend together on high until smooth. Remove 150ml of the lime cream and set aside, then add 1½ teaspoons of the matcha powder to the main mix and blend again.

4.

Remove the crust from the fridge and fill with the matcha lime cream. Spread with the back of a spoon so that it covers the crust evenly. Pour the remaining lime cream into the blender and add ¼ teaspoon of matcha powder, and whizz until blended. Spoon into the centre of the tart on top of the darker lime cream, then use a skewer or cocktail stick to create swirl patterns with the two layers. Return the tart to the fridge to set for at least 2 hours, or preferably overnight.

5.

Just before serving, decorate with lime zest, if you wish.