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No-Bake Matcha (Green Tea) & Oreo Tart Recipe


For the Tart Base:

  • 150 grams of Oreo's (roughly 36 cookies without the cream)
  • 50 grams of Paillet√© Feuilletine
  • 90 grams of Butter
  • 55 grams of Dark Chocolate (60% callebaut dark couveture chocolate)

For the Filling:

  • 250 grams White Chocolate (chopped or chips)
  • 250 ml Thickened Cream
  • 1 tablespoon (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.