Blackberry tart with vanilla sprinkles

Name: Blackberry tart with vanilla sprinkles
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 375 g + 1 tablespoon of flour; 250 g Butter; 225 g + 2 tablespoons sugar; 1 egg (size M); 350 ml Milk; 1 package Pudding powder "Vanilla Flavor"; 1 Vanilla pod; 8 sheets Gelatine; 900 g Blackberries; 125 g Schmand; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour; 7-10 Tbsp Dried peas; 7-10 Tbsp Cling film; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

375 g + 1 tablespoon of flour
250 g Butter
225 g + 2 tablespoons sugar
1 egg (size M)
350 ml Milk
1 package Pudding powder "Vanilla Flavor"
1 Vanilla pod
8 sheets Gelatine
900 g Blackberries
125 g Schmand
7-10 Tbsp Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Fat and flour
7-10 Tbsp Dried peas
7-10 Tbsp Cling film
baking paper

Directions

1
Put 375 g flour, butter in flakes, 125 g sugar and egg in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth short pastry. Wrap approx. 2/3 of the dough in foil and chill for approx. 30 minutes.
2
Boil 300 ml milk. Stir pudding powder, 2 tablespoons sugar and 50 ml milk until smooth. Stir into the boiling milk, bring to the boil and simmer for about 1 minute. Remove from the heat, pour into a bowl and cover with foil.
3
Leave the pudding to cool for at least 2 hours.
4
Cut the vanilla pod in half lengthwise and scrape out the pulp. Knead remaining dough, vanilla pulp and 1 tbsp. flour. Spread as crumbles on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
5
manufacturer) bake for 10-15 minutes, remove from oven and allow to cool
6
Roll out the short pastry on a floured work surface until round (approx. 30 cm Ø). Place the dough in a greased tart mould (26 cm Ø) with lift-off base, dust with flour and press down the edge. Prick the dough several times with a fork, place baking paper on top and pour in dried peas.
7
Bake the tart on the bottom shelf of the oven at the same temperature for about 25 minutes. Take the tart out of the oven, remove peas and baking paper and bake for another 5 minutes. Remove and let cool on a cake rack.
8
Carefully lift out of the mould, place on a grid and allow to cool.
9
Soak 6 sheets of gelatine in cold water. Select the blackberries, wash and drain well. Puree 500 g blackberries, mix with 75 g sugar. Dissolve gelatine. Stir in 5 tablespoons of the puree, stir into the rest of the puree.
10
Spread blackberry mixture on the floor. Chill for about 1 1/2 hours.
11
Soak 2 sheets of gelatine in cold water. Mix pudding, sour cream and 25 g sugar. Dissolve the gelatine. Stir in 5 tbsp. pudding sour cream, stir into the remaining pudding sour cream. Spread the pudding cream over the blackberry jelly and smooth it down.
12
Chill for about 1 hour. Spread the remaining blackberries and crumbles on the pudding cream and dust with icing sugar.