Matcha Berry Strawberry Tart

Ingredients :

 Biscuit base

  • 125g digestive biscuits, roughly broken
  • 50g walnuts
  • 65g salted butter, melted, cooled


  • 100g cream
  • 1 1/2 tsp Matcha Berry
  • 85g white chocolate, melted
  • 150g mascarpone


  • Fresh strawberries and Matcha Berry to top

Method :

Biscuit base

  • Run the biscuits with the walnuts in the blender until fine.
  • Stir in the melted butter.
  • Press into a 7" loose bottom tart tin first making the sides up, then the bottom, pressing firmly to form a smooth shell.
  • Place in the freezer while you preheat the oven.
  • Preheat the oven to 180C.
  • Bake the tart shell for 12-15 minutes until light golden brown.
  • Cool completely in the tart tin. Handle it gently while warm as this is a delicate shell.


  • Heat the cream and whisk in the Matcha Berry until smooth.
  • In a large bowl, gently whisk the mascarpone until smooth.
  • Fold in the warm melted white chocolate and the warm tea and cream mix until incorporated.
  • Add the filling to the cooled tart shell and refrigerate for 4-5 hours/overnight until firm to touch.
  • Garnish with fresh strawberries, sift over some Matcha Berry.

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