Vanilla tart with berries

Name: Vanilla tart with berries
Cook time: 2 h
Total time: 2 h
Yield: 12
Ingredients: 250 g Flour; 125 g Butter or margarine; 4 TABLESPOONS Icing sugar; 3 Eggs (size M); 2 TABLESPOONS Breadcrumbs; 300 g Fresh cream; 40 g + 1 tablespoon of sugar; 2 packages Vanillin sugar; 1 gestr. Tbsp pudding powder "vanilla flavor"; 1 kg mixed berries (e.g. 500 g strawberries, 125 g red currants, 125 g raspberries, 125 g blueberries and 125 g blackberries); 7-10 Tbsp Flour and fat

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

250 g Flour
125 g Butter or margarine
4 TABLESPOONS Icing sugar
3 Eggs (size M)
2 TABLESPOONS Breadcrumbs
300 g Fresh cream
40 g + 1 tablespoon of sugar
2 packages Vanillin sugar
1 gestr. Tbsp pudding powder "vanilla flavor"
1 kg mixed berries (e.g. 500 g strawberries, 125 g red currants, 125 g raspberries, 125 g blueberries and 125 g blackberries)
7-10 Tbsp Flour and fat

Directions

1
Quickly mix flour, fat in flakes, 3 tablespoons icing sugar, 1 egg and 3 tablespoons cold water with the dough hooks of the hand mixer to a smooth dough. Cover the shortcrust pastry and chill for about 30 minutes.
2
In the meantime, grease a tart mould with a removable base (26 cm Ø) and dust with flour. Roll out the dough on a well floured work surface (30 cm Ø) and place it in the tin, lifting up the edges.
3
Sprinkle the bottom with breadcrumbs. Mix créme fraîche, 40 g sugar, vanillin sugar, 2 eggs and pudding powder. Pour the mixture onto the cake base and smooth it down. Bake the tart on the lower level in the preheated oven (electric oven: 200 °C/ convection oven: not suitable/ gas: level 3) for 35-40 minutes.
4
Take the tart out of the oven and place it on a cake rack and let it cool down for about 1 hour. In the meantime, wash and clean the strawberries and, depending on the size, halve or quarter them. Sort the currants, wash if necessary and remove from the panicles.
5
Select raspberries, blueberries and blackberries, wash if necessary. Sprinkle the berries with 1 tablespoon of sugar and leave to stand for about 30 minutes. Remove the tart from the mould and cover with berries. Sprinkle with berry stock and dust with 1 tablespoon of icing sugar.