Lemon and butter milk tart with mixed berries

Name: Lemon and butter milk tart with mixed berries
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 80 g Butter; 200 g Flour; 1 egg (size M); 75 g Icing sugar; 4 sheets Gelatine; 1 Organic lemon; 250 g ml lemon butter milk; 75 g Sugar; 250 g Mascarpone; 150 g Whipped cream; 125 g Blueberries; 125 g Raspberries; 150 g Strawberries; 125 g Currants; 2 TABLESPOONS lemon curd; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Dried peas; 7-10 Tbsp Cling film; baking paper

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

80 g Butter
200 g Flour
1 egg (size M)
75 g Icing sugar
4 sheets Gelatine
1 Organic lemon
250 g ml lemon butter milk
75 g Sugar
250 g Mascarpone
150 g Whipped cream
125 g Blueberries
125 g Raspberries
150 g Strawberries
125 g Currants
2 TABLESPOONS lemon curd
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Dried peas
7-10 Tbsp Cling film
baking paper

Directions

1
Knead butter, flour, egg and icing sugar with your hands to a smooth dough. Press dough flat, wrap in foil and chill for approx. 30 minutes.
2
Roll out the dough on a floured work surface until round (approx. 30 cm Ø). Line a greased tart mould with lift-off base (approx. 26 cm Ø) with the dough. Fold the protruding edges inwards and press firmly.
3
Put dry peas into the dough and bake in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 10 minutes. Remove from the oven, remove baking paper and peas and bake at the same temperature for another 5-10 minutes until golden brown.
4
Remove and let it cool down.
5
Soak gelatine in cold water. Wash lemon hot, grate dry and thinly grate half of the peel. Use the rest of the lemon for other purposes. Mix buttermilk, lemon peel, sugar and mascarpone.
6
Melt the squeezed-out gelatine in a small pot. Stir in 3 tablespoons of buttermilk cream, then stir into the remaining cream. Chill the cream for about 15 minutes until it starts to gel.
7
Whip the cream until stiff and fold into the cream. Spread the cream on the tart and smooth it down. Chill the tart for about 30 minutes. In the meantime, select the blueberries and raspberries. Wash and clean the strawberries and, depending on size, halve or quarter them.
8
Wash the currants and remove the berries from the panicles. Warm up the lemon curd in a small pot. Spread the berries on the tart as soon as the cream layer has become somewhat firm and the berries still sink in slightly.
9
Spread Lemon Curd in strips over it. Chill the tart for at least 2 hours.