Blackberry tart with meringue

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
4 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 250 g Flour
  • 15 g Cocoa powder
  • 50 g Icing sugar
  • 1 pinch Salt
  • 6 Eggs (size M)
  • 125 g Butter
  • 200 g Blackberries
  • 250 g Schmand
  • 1 package Sauce powder "Vanilla flavor
  • 150 g Sugar
  • 1 Protein (size M)
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Cling film
  • baking paper
  • 7-10 Tbsp Dried peas

Directions

  1. 1

    Mix flour, cocoa, icing sugar and salt. Add 1 egg, butter in small pieces and 1 tablespoon cold water. First use the dough hooks of the hand mixer, then quickly work into a smooth dough with your hands. Wrap the dough in foil and chill for about 20 minutes

  2. 2

    Grease a tart mould (24 cm Ø) with lift-off base. Roll out the dough on a floured work surface until round (approx. 30 cm Ø), place in the mould and raise the rim. Prick the dough base several times with a fork, line with baking paper and fill in dried peas. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-25 minutes. After about 15 minutes, lift the dried peas out of the tin with the baking paper. Finish baking the dough

  3. 3

    In the meantime blackberries have been sorted. Separate one egg. Mix egg yolk, 4 eggs, sour cream, sauce powder and 50 g sugar. Chill the egg whites for meringue. Remove the mould from the oven and reduce the temperature (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer). Pour the sour creamy egg mixture on the tart base and spread the blackberries on top. Place the tart on the middle shelf of the oven and bake for 25-30 minutes

  4. 4

    Beat both egg whites until stiff, adding 100 g sugar at the end and beating for 8-10 minutes. Pour the beaten egg whites into a piping bag with a small star-shaped spout. Remove the cake from the oven and spray the beaten egg whites in small tuffs close together. Bake the cake at the same temperature for another 10-12 minutes. Remove from the oven and let it cool down on a cake rack

  5. 5

    Waiting time approx. 20 minutes

Nutrition Facts

KCAL
330 kcal
CARBS
35 g
FATS
18 g
PROTEINS
7 g