150gramsof Oreo's (roughly 36 cookies without the cream)
50gramsof Pailleté Feuilletine
55gramsof Dark Chocolate (60% callebaut dark couveture chocolate)
For the Filling:
250gramsWhite Chocolate (chopped or chips)
1tablespoon(about 10 grams) of Matcha (Green Tea) Powder
For the Tart Base:
Pulse the Oreo cookies (without the cream filling) in a food processor until fine. Combine with the paillete feuilletine and mix well.
In a separate bowl, combine both butter and chocolate and microwave for 1 to 3, 20 second intervals. The chocolate won't look like it has melted and will retain its shape until mixed. Keep note to constantly stir the mixture until fully combined.
Add the mixture into the crumbed (cookies-paillete feuilletine) mix and combine until evenly moist.
Using a clean tart pan (with removable bottom), press the tart base mixture evenly all around the tart pan. Take care to ensure that it is an even flat base.
Refrigerate for at least an hour to set.
For the Matcha Ganache Filling:
Heat cream until it comes to a boil.
Very carefully, pour over the chocolate chips to melt them and stir until smooth and shiny.
Whisk in the matcha powder* (with a matcha brush preferably), taking care that all the powder is dissolved fully.**
Set aside and let cool.
To finish the tart:
Once the tart base is set, gently pour the cooled matcha ganache into the tart pan.
Set aside in the fridge to set for about 3 hours.
*I use Kenko Tea brand, and find that their matcha powder to be of really good quality. **NB - you can tell that I didn't do this as there are green matcha spots all over the set tart, where the powder has failed to dissolve properly.