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Break the white chocolate into pieces and place it in a metal bowl.
Fill a pot with one litre of water and bring to a boil. Lower the heat and place the metal bowl on top of the stewpot to melt the chocolate.
Using a spatula, smooth out the chocolate, add the cocoa butter then the matcha powder. Mix together.
Place baking paper on a tray or Ingenio pan and pour in the chocolate. Smooth out and add the sweets.
Place it in the freezer (or the fridge but leave it to cool for double the amount of time).
Remove the chocolate tart from the mould and break it up.