Berry tart with vanilla sour cream

Name: Berry tart with vanilla sour cream
Cook time: 2 h
Total time: 2 h
Yield: 12
Ingredients: 250 g Flour; 125 g cold butter/margarine; 60 g + 125 g sugar; 1 pinch salt, 1 egg (size M); 400 g mixed berries (e.g. raspberries, blueberries and red currants); 2 packages Pudding powder "Vanilla ( for cooking;; 7-10 Tbsp for 1/2 l milk each); 1/2 l Milk; 1 package Vanillin sugar; 750 g Sour cream or crème fraîche; 7-10 Tbsp Grease; 2 TABLESPOONS Icing sugar

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

250 g Flour
125 g cold butter/margarine
60 g + 125 g sugar
1 pinch salt, 1 egg (size M)
400 g mixed berries (e.g. raspberries, blueberries and red currants)
2 packages Pudding powder "Vanilla ( for cooking;
7-10 Tbsp for 1/2 l milk each)
1/2 l Milk
1 package Vanillin sugar
750 g Sour cream or crème fraîche
7-10 Tbsp Grease
2 TABLESPOONS Icing sugar

Directions

1
Knead flour, fat in pieces, 60 g sugar, salt, egg and 1 tablespoon cold water first with the dough hooks of the hand mixer, then briefly with your hands. Cover and chill for approx. 30 minutes.
2
Sort the berries, wash if necessary and dab dry. Strip the currants from the stems with a fork. Mix pudding powder and 1/8 l milk until smooth. Boil up the rest of the milk. Stir in pudding powder, 125 g sugar and vanilla sugar and bring to the boil briefly. Cool briefly (approx. 2 minutes). Stir in sour cream
3
Grease a tart or springform pan (26 cm Ø). Roll out the dough on a little flour until round (approx. 30 cm Ø). Put it into the tin and press it up 2-3 cm at the edge. Prick the base several times. Spread half of the sour cream mixture on the base. Spread 2/3 of the berries on top. Spread the rest of the sour cream mixture on top.
4
Bake in the preheated oven (electric oven: 175 °C / convection oven: 150 °C / gas: level 2) for about 1 1/4 hours. Cool down, place in a cool place overnight. Sprinkle with the rest of the berries and dust with icing sugar