Colourful berry tart with meringue crème fraîche

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
3 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 100 g Butter
  • 175 g Flour
  • 150 g Sugar
  • 1 egg (size M)
  • 3 sheets Gelatine
  • 400 g mixed berries (e.g. blueberries, red currants and blackberries)
  • 5 meringue tuffs (approx. 3 g each)
  • 300 g Fresh cream
  • 1 package Vanillin sugar
  • 300 g Whipped cream
  • 50 g Raspberry Jam
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Cling film
  • Baking paper and dried peas

Directions

  1. 1

    Cut butter into pieces. Knead flour, butter, 75 g sugar and egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes. Roll out the dough on a floured work surface until round (approx. 26 cm). Grease a tart tin (approx. 22 cm Ø) and line with the dough. Cut off protruding edges or fold inwards and press firmly. Cover with baking paper and sprinkle with dried peas.

  2. 2

    Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes on the lower rack. Remove dry peas and baking paper. Bake at the same temperature for 5-10 minutes. Remove and let cool on a cake rack. Soak gelatine in cold water. Sort blueberries and blackberries. Strip currants from the panicles. Crumble the meringue. Whip the crème fraîche, 75 g sugar and vanillin sugar with the whisk of the hand mixer. Dissolve the gelatine. Stir 2-3 tbsp. crème fraiche into the gelatine, add to the remaining crème and mix well. Chill until the cream starts to gel.

  3. 3

    Crumble the meringue. Whip the crème fraîche, 75 g sugar and vanillin sugar with the whisk of the hand mixer. Dissolve the gelatine. Stir 2-3 tbsp. crème fraiche into the gelatine, add to the remaining crème and mix well. Chill until the cream starts to gel. Whip cream until stiff and fold in. Mix in approx. 250 g berries and meringue. Pour the berry cream onto the tart base and spread loosely, chill for about 1 hour. Sprinkle with remaining berries. Heat the jam and 1-2 tbsp. water in a small pot while stirring. Pour jam over the berries with a spoon

  4. 4

    Whip cream until stiff and fold in. Mix in approx. 250 g berries and meringue. Pour the berry cream onto the tart base and spread loosely, chill for about 1 hour. Sprinkle with remaining berries. Heat the jam and 1-2 tbsp. water in a small pot while stirring. Pour jam over the berries with a spoon

  5. 5

    waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
350 kcal
CARBS
31 g
FATS
23 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriesCake

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