PREPARATION

1. For the base, dice the butter and mix with the powder sugar in a bowl. Add the egg and mix. Add flour and salt and knead until the dough is smooth.
2. Roll out the dough on a surface sprinkled with flour to a thickness of approx. 3 mm. Put it into a Tarte-tin with a diameter of approx. 26 cm. Stick the base a few times with a fork and leave it in the fridge for 30 min. Preheat the oven to 180°C and bake the base for about 20 min. Remove it from the oven and let cool down.
3. For the Matcha-Lime Cream, dice the butter and put it into a bowl. Put the lime juice and zest with the eggs, sugar and Matcha into a pot, heat the mix and boil it while stirring. As soon as the mixture is boiling, remove the pot from the oven. Sieve the mixture over the butter and stir for 2 minutes with an electric whisk, until creamy. Put the creamy mixture on the base, spread evenly and leave in the fridge for two hours.
4. Beat the egg whites until stiff and slowly add the sugar. Put the Meringue on the Tarte and spread. Sieve the Matcha on top and serve.