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.
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 5 meringue tuffs. Whip the crème fraîche, 75 g sugar and vanillin sugar with the whisk of the hand mixer. Dissolve the gelatine. Stir 2-3 tablespoons of crème fraîche 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.
Crumble 5 meringue tuffs. Whip the crème fraîche, 75 g sugar and vanillin sugar with the whisk of the hand mixer. Dissolve the gelatine. Stir 2-3 tablespoons of crème fraîche 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. Crumble the remaining meringue tuffs over them
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. Crumble the remaining meringue tuffs over them
waiting time approx. 1 1/2 hours