Multicoloured berry tart

Name: Multicoloured berry tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 250 g Flour; 125 g Butter or margarine; 185 g Sugar; 1 egg (size M); 1 pinch Salt; 125 g Raspberries and blueberries; 125 g red currants; 2 packages Pudding powder "Vanilla Flavor"; 1/2 l Milk; 1 package Vanillin sugar; 3 (250 g each) Mug of sour cream; 7-10 Tbsp Mint leaves; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Grease

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

250 g Flour
125 g Butter or margarine
185 g Sugar
1 egg (size M)
1 pinch Salt
125 g Raspberries and blueberries
125 g red currants
2 packages Pudding powder "Vanilla Flavor"
1/2 l Milk
1 package Vanillin sugar
3 (250 g each) Mug of sour cream
7-10 Tbsp Mint leaves
2 TABLESPOONS Icing sugar
7-10 Tbsp Grease

Directions

1
For the shortcrust pastry, knead flour, fat, 60 g sugar, egg, salt and 2 tablespoons of cold water into a smooth dough. Chill for 30 minutes. Press the dough into a greased tart mould (26 cm Ø), raising one edge. Prick the bottom of the dough several times with a fork. Select the berries, rinse with cold water and pat dry. Mix pudding powder and 8 tablespoons of milk well. Bring the remaining milk, sugar and vanillin sugar to the boil. Add the pudding powder and bring to the boil while stirring. Stir the sour cream into the still hot cream. Pour half of the sour cream on the base. Spread 2/3 of the berries on top, add the rest of the cream and smooth it down. Bake the lowest third of the tart in a preheated oven (electric: 175 °C/ gas: level 2) for about 1 hour. Let it cool down on a cake rack. Decorate with the remaining berries, mint leaves and icing sugar. Results in approx. 12 pieces
2
Form: Pillivuyt
3
Plate + bowl: Siebers Präsente
4
Cutlery: Seal & Berking