Berry tart with vanilla sour cream

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Grease a tart mould (26 cm Ø) with lifting base and dust with flour. Rinse lemon hot and dab dry. Cut off a piece of peel and put aside. Finely grate the remaining peel.

2. 2

   For the dough 250 g flour, icing sugar, 1 vanilla sugar, grated lemon peel, 1 pinch of salt, egg, 1 tablespoon of cold water and 125 g butter in pieces, first with the dough hooks of the mixer, then briefly knead with your hands to a shortcrust pastry.

3. 3

   Roll out the dough on a lightly floured piece of baking parchment round (approx. 30 cm Ø). Use the paper to turn over into the tin. Remove the paper. Press the dough at the edge approx. 1⁄2 cm above the edge of the tin.

4. 4

   Prick the pastry base more often with a fork. Chill for about 30 minutes.

5. 5

   For the berry sauce, wash, clean and halve the strawberries. Select the remaining berries, wash and drain if necessary. Squeeze half the lemon. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see

6. 6

   manufacturer). Boil up the nectar, 50 g sugar, lemon juice and lemon peel. Mix sauce powder with 75 ml cold water until smooth. Stir into the hot nectar. Simmer while stirring for at least 1 minute. Fold in the berries.

7. 7

   Let it cool down and stir more often.

8. 8

   Bake the tart in a hot oven on the lowest shelf for 25-30 minutes. Remove from the oven and leave to cool in the mould for about 10 minutes. Carefully remove from the mould and let it cool down.

9. 9

   Whip the sour cream, 30 g sugar and 1 vanilla sugar with the whisks of the mixer. Spread in the tart base. Add the berry coulis.

Nutrition Facts

KCAL
230 kcal

CARBS
23 g

FATS
13 g

PROTEINS
3 g