Knead flour, 50 g sugar, salt, egg and butter in pieces, first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Grease a rectangular tart mould with lift-off base (20 x 28 cm). Roll out the short pastry rectangularly (approx. 24 x 32 cm) on a floured work surface. Line the tart mould with the pastry, press on, cut off any protruding edges. Chill for about 1 hour. Place a piece of baking paper on the dough. Spread dry peas on top.
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes. Remove the finished tart, let it cool down briefly and remove the baking paper with the dried peas. For the filling, soak the gelatine in cold water. Bring 300 ml milk to the boil. Stir 100 ml milk, pudding powder and 50 g sugar until smooth. Stir into the boiling milk, bring to the boil and simmer for about 1 minute. Remove from the heat and let it cool down a little. Coarsely grate the marzipan. Squeeze out the gelatine and mix in the hot pudding. Stir in sour cream and marzipan. Put the filling into the tart, smooth it down and put it in a cool place. Select the fruit, wash and pat dry. Mix the icing powder with 2 tbsp.
Remove from the heat and let it cool down a little. Coarsely grate the marzipan. Squeeze out the gelatine and mix in the hot pudding. Stir in sour cream and marzipan. Put the filling into the tart, smooth it down and put it in a cool place. Select the fruit, wash and pat dry. Mix the icing powder with 2 tbsp. sugar. Gradually stir in 200 ml water. Heat while stirring, bring to the boil once. Add berries to the icing and fold in. Spread evenly on the tart with a spoon. Allow to set and cut into pieces
sugar. Gradually stir in 200 ml water. Heat while stirring, bring to the boil once. Add berries to the icing and fold in. Spread evenly on the tart with a spoon. Allow to set and cut into pieces
waiting time approx. 2 1/2 hours