Mini raw Matcha and pistachio tartlets

This recipe was devised by Maïa, a blogger @petitsbeguins, exclusively for Palais des Thés.

Serves 4/5 Dessert
  • easy
Mini raw Matcha and pistachio tartlets


  • 80g (2.8 Oz) almonds
  • 30g (1 Oz) pistachios
  • 15 dates, stones removed
  • 30g (1 Oz) grated coconut
  • 2 teaspoons Matcha for cooking
  • 1 teaspoon coconut oil (or sesame oil)
  • 1 small pot of 0% plain Greek yoghurt
  • 20 rasberries


  • Roughly mix all the base ingredients together.
  • Form small tartlets by pressing the mixture into moulds or cutters.
  • Cover in cling film and leave in the fridge overnight.
  • Just before serving, remove the tartlets from the moulds and top each one with a teaspoon of yoghurt and a rasberry.