It’s a new week and what better way to kick things off than with more matcha recipes to try and enjoy?
Today we have a super delectable matcha treat: Matcha Oreo Mini Tarts from Jucia Chong, aka@juciachong
Jucia is matcha lover from Singapore who’s into fashion, travelling and beautiful desserts. She’s created many gorgeous treats with matcha and shares them on herinstagram.
Jucia’s Matcha Oreo Tarts are absolutely delicious and simple to make. It’s the best of both worlds - where you can enjoy the creamy bittersweet Matcha Ganache filling and the chocolatey Oreo cookie crust all in one bite.
These sweet treats are finished with coconut sprinkles, making them look very pretty!
Matcha Oreo Tarts + Coconut Sprinkles
Yield: 6-8 small tarts
Ingredients
-Crust-
- 25 Oreos (optional to remove filling), crushed
- 5 tbsp butter, melted
-Matcha Ganache Filling-
- 250g white chocolate (chopped or chips)
- 150g thickened cream
- 1 tbsp matcha powder
- Coconut sprinkles (for the topping)
Instructions
-Crust-
- Crush oreos with food processor, or in a ziplock bag with a rolling pin (Seal it but leave about an inch open for air to escape. The crust sticks together best with finely crushed crumbs)
- Stir the cookie crumbs and melted butter together with a fork
- Press the crumbs into the bottom and up the sides of the tart moulds
- Bake for 8 mins at 350°F
- Cool completely before filling
-Matcha Ganache Filling-
- Heat the cream until it comes to the boil
- Pour the cream over white chocolate to melt it and then stir until smooth and shiny.
- Whisk in matcha powder until fully dissolved
- Set aside to cool
- Gently pour the cooled matcha ganache into the tart moulds
- Top with coconut sprinkles
- Refrigerate for about 3 hours before serving
Voila! These beautiful Matcha Oreo Mini Tarts topped with coconut sprinkles look great and taste delicious - pop one in your mouth and see for yourself!
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