In a small saucepan combine the egg yolks and sugar. Stir well.

In a separate bowl mix the flour and starch. Sift. Add the flour to starch to the yolks and mix well that would be no lumps.

Milk bring to a boil. Remove from heat and a thin stream pour in the egg mixture, constantly and intensely disturbing.

When all the milk will be poured to put the saucepan on a small fire and stirring constantly cook until thick cream. If suddenly you have formed lumps while adding the milk before the mixture is put on the fire, strain it. I have such problem nebylo. As soon as the cream thickens, turn off the heat and immediately add broken into small pieces chocolate.

Continue stirring until chocolate is completely dissolved. Pour the cream into a container, cover with cling film tightly clutching the tape to the cream that would not form a crust. Cover and refrigerate at least 2 hours. The cream can be stored in the refrigerator up to 4 days, so it is possible to prepare in advance.

When I was preparing the tart with the cream of matcha, the dough for the tart was divided into 2 parts. one I used, and the second part was frozen. It's time for the second half. The dough recipe here http://www.povarenok .ru/recipes/show/104 586/ Form Tarta (34 x 11 cm ) grease with butter and sprinkle with flour. Evenly distribute the dough, the dough sticks to your hands so your hands, lightly sprinkle with flour. Bake in a preheated 180*C (350*F) oven for 30 - 40 minutes, until Golden brown.

The basis for the tart cool completely, spread the cream and spread it over the entire surface of the cake.

Berries wash and dry well, they should not be wet.

Spread the berries on the cream on the entire surface.