For the tart crust put the nuts, dates, wholemeal oatmeal flour, coconut oil, Agave Nectar, salt into a food processor and mix everything together until a moist dough is formed. If it is still too dry, you can add very little water.

Finally add the quinoa pops and mix again briefly.

Put the bottom into a tart mould and press it down nicely.

You can briefly bake the base at 150 degrees circulating air for 10 minutes or put it directly in the fridge.

For the filling, first soak the gelatine leaves in cold water.

Now mix the low-fat curd cheese, cream cheese, lime zest, lemon juice, agave nectar and salt until you have a creamy consistency. Mix the Matcha Powder with a bit of water and add it to the filling.

Heat 3 tbsp of the mixture in a frying pan and carefully add the gelatine leaves. Stir until the gelatine is completely dissolved.

Add the gelatine mixture to the rest of the filling and mix well.

Place the filling briefly on the tart base and cool for 2-3 hours.

Decorate with lime slices, quinoa pops, chopped pistachios and white chocolate and the delicious tart is ready to serve.