One egg and beat the yolk with the vanilla extract.

In a separate bowl to combine the flour, sugar TM "Mistral", salt and mix well. To flour mixture add frozen butter, cut into small pieces. Grind the flour with the butter into crumbs. Add whipped with vanilla, eggs and knead the dough. The dough will be sticky. Removing it for 45 minutes in the refrigerator.

While the dough cools make the cream. Oh for a long time I was haunted by this mysterious tea of the match, I finally purchased it. Beat egg yolks, sugar TM "Mistral", starch, matcha, salt and 1/2 Cup milk.

1 and 1/2 Cup of the remaining milk to heat until hot. Add a thin stream of hot milk into the egg mixture while constantly stirring that it does not form lumps. If suddenly all the lumps formed, strain through a sieve. Pour the mixture into a saucepan and over medium heat stirring constantly bring to a boil, boil for 10 seconds, all the time stirring until thick cream.

Remove from heat, add vanilla extract and one pieces of the cold butter stirring constantly. 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.

Form tarte grease and flour them. Remove dough from the refrigerator and divide it into two equal parts. We will use one part. The second can be stored in the freezer up to 6 months. Evenly distribute the dough, the dough sticks to your hands so your hands, lightly sprinkle with flour. Top cover with parchment and pour the goods. Send in the oven for 20 minutes at a temperature of 180* C. after 20 minutes, remove the weight and continue to bake for another 20 minutes. The size of the rectangular shape 34 x 11 cm or circular with diameter of 21-22 cm

Chocolate RUB on a grater.

To get the cake from oven and immediately sprinkle it with grated chocolate. The chocolate will start to melt, spread it over the surface of the cake.

Chilled cream put on the cake and spread evenly over the surface. Sprinkle berries raspberries.

Sprinkle with powdered sugar and decorate with mint leaves. The Foundation and cream can be made in advance and kept in the refrigerator, and on the day of submission to assemble the dessert.