1. Sift the powdered sugar and flour and mix with the softened butter.
2. After adding salt, knead into coarse grains by hand.
3. Add egg yolk and knead the dough. Add water according to the softness of the dough.
4. Mix well and refrigerate for 1 hour.
5. Roll out and spread it into the mold. I use a 4-inch pie pan, which can make three.
6. Put a fork into the hole to prevent it from swelling during baking.
7. If you have baking stones, you can use oily paper on the tart crust and the baking stones on it. Refrigerate and relax for 20 minutes.
8. Preheat the oven to 190 degrees, heat the middle layer up and down for 20 minutes, take out the oil paper and stones, and bake for 15-20 minutes until the surface of the tart is golden brown. Take out and let cool for later use.
9. To make matcha custard: mix cornstarch, matcha powder, egg yolk, salt, and half of the milk.
10. Mix the remaining half of the milk and caster sugar into a bowl or a milk pan. Bring to a boil over medium and low heat.
11. Add to step 9, and keep beating while adding to prevent the hot egg yolk from solidifying.
12. Sieve once.
13. Pour it into a non-stick pan again, heat it over a medium-to-low heat, and immediately remove it from the heat after boiling. During this time, keep beating it, and you will find it solidifies gradually. Form the custard and sift it again to make it more delicate. Let cool for later use.
14. Finally, spread the matcha custard into the tart crust.
15. Just put the raspberries on it, you can sift some moisture-proof powdered sugar on it.
