Raspberry Matcha Tart (recipe)

This is my favourite cake/tart to make! Its visually beautiful, simple to make and taste sooooo goooood! The matcha and raspberry combination is far more interesting than those typical matcha-red bean, matcha-black sesame seeds flavours. The cake-like tart base tastes even better over night!







A few tips for this beautiful tart:
The batter should be quite thick, runnier butter is due to over-mix and the cake would come out not as fluffy as it should be.  So don't overmix! Let the baked tin cool down before unmoulding would give an even edged cake unlike the one in this picture where the cake "curled". Bake the cake at "170C" as the recipe stated, so the beautiful green from the matcha gets to show and not "burn".



Enjoy the recipe! xx