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Matcha Chocolate & Strawberry Tartlets

Matcha Chocolate  Strawberry Tartlets
  • Prep
    Prep. time 30 minutes
  • Total
    Chilling time 30 minutes
  • Serving

Matcha Chocolate & Strawberry Tartlets

Let's get cooking

Indulge in our decadent Green Tea Matcha Chocolate and Strawberry tartlets.



   For the chocolate base

  • 250g rolled oats
  • 3 tablespoons cocoa or cacao powder
  • 4 tablespoons coconut oil
  • 4 tablespoons maple syrup

   For the matcha cream filling 

  • 2 x tubs Bute Island Original Creamy Sheese
  • 2 teaspoons matcha powder
  • 6 tablespoons maple syrup
  • 1 teaspoon vanilla extract

   To decorate 

  • 50g vegan dark chocolate, broken up into pieces
  • 1 teaspoon coconut oil
  • Fresh strawberries, halved
  • Pistachio nuts, shelled and chopped


  1. First make the base: Mix together the oats and cacao/cocoa powder in a bowl. Melt the coconut oil and maple syrup the pour into the bowl and mix well until combined.
  2. Use your hands to press the mixture over the base and up the sides of 4 x individual loose-bottom tart tins then place in the fridge while you make the filling.
  3. Beat together the filling ingredients until quite thick and smooth. Spoon this into each tartlet case to fill then return to the fridge for at least 30 minutes.
  4. When ready to serve, place a strawberry half on top of each. Gently melt the chocolate and coconut oil and drizzle over then scatter chopped pistachios on top. Pop out the tin onto a plate then serve!

You will need