MINI MATCHA OREO TARTALETS

NUMBER OF PORTIONS: 6

COOKING TIME: 20 MIN.

PREPARATION TIME: 60 MIN.

Mini Matcha Oreo Tarts. ©JAPONISKAZALIA.LT

Mini Matcha Oreo Tartlets - For all Oreo and Matcha lovers! It's easy to make and the results are stunning.

One large tart was planned for this recipe, but at the last moment my creative soul kicked in 🙂 and I decided to fantasize. I used cupcake molds to give shape.

For tarts, it is best to use ready-made curd mass (e.g. President is sold in 1kg buckets). It is soft and gentle, and the most important thing is that it does not need to be ground additionally.

The base of the tart can be baked in advance and stored in the refrigerator, and the next day it can be decorated.

As for Matcha, I suggest using it instead in this recipe green tea powder, because we will bake the tarts in the oven. Matcha for cocktails use in dishes that do not require heat treatment to take full advantage of Matcha's properties and health benefits!

What is the difference between Matcha and green tea powder?

INGREDIENTS:

THE BASE

20 Oreo cookies
60 g of butter

CREAM:

500 g of cottage cheese mass (e.g. President or other brands)
40 g of sugar
2 eggs
2 teaspoons Matcha for cocktails or green tea powder

DECORATION

Oreo cookies
figs
1 tsp Matcha for cocktails
cherry filling DELICIOUS for pies or other cherry jam
coconut chips
slivered almonds
white and dark chocolate

PREPARATION:

Heat the oven to 190 C.
Place the Oreo cookies in a Zip-lock bag and crush them into small pieces with a wooden spoon - if you can make a powder, even better. Melt the butter and add it to the bag with the cookies. Mix very well.
Divide the Oreo mass into 12 parts and line the bottom and sides of the cupcake molds.
Place the molds on a baking sheet and bake for 15 minutes. and immediately remove from the oven.
In a bowl, mix cottage cheese with sugar and eggs with a whisk until the ingredients are completely mixed. Add the Matcha powder through a sieve and mix gently until you get a smooth mixture.
Pour the resulting curd mass into the cupcake molds on the baked Oreo base.
Bake for an additional 15 minutes. and cool completely. Best to leave overnight in the fridge.
Melt the white and dark chocolate in separate bowls, pour over the tarts and immediately decorate with fig pieces, coconut chips, cherry jam, Oreo cookies or whatever you like. Leave the tarts in the fridge to set.
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