Mix sugar, butter, flour and egg to a smooth shortcrust pastry. Cover and chill for approx. 30 minutes. Then roll out onto a floured work surface 20 x 30 cm. Place in a greased tart tin (20 x 30 cm) sprinkled with breadcrumbs. Press the dough up the rim. Prick the base several times with a fork.
Line with baking paper and fill with dried peas. Pre-bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Take out, remove dry peas and baking paper. Whisk the egg yolks and spread them in sections (egg yolks dry quickly!) on the edges of the pastry, sprinkle with approx. 30 g almond flakes. (Don't mind if some fall into the tin) Bake for another 10 minutes, let it cool down. For the filling, soak gelatine in cold water. Mix mascarpone, quark, lime juice, 75 g icing sugar and vanilla syrup. Squeeze the gelatine, dissolve lukewarm. Stir 1 tablespoon of cream into the gelatine. Stir the gelatine quickly into the rest of the cream. Pour into the tart, spread loosely and chill for at least 1 hour. Roast the remaining flaked almonds in a pan without fat until golden brown. Sort the berries, wash if necessary and let them drain.
Squeeze the gelatine, dissolve lukewarm. Stir 1 tablespoon of cream into the gelatine. Stir the gelatine quickly into the rest of the cream. Pour into the tart, spread loosely and chill for at least 1 hour. Roast the remaining flaked almonds in a pan without fat until golden brown. Sort the berries, wash if necessary and let them drain. Spread the berries and roasted flaked almonds over the tart. Serve dusted with 1 teaspoon icing sugar