Berry Tart

Ingredients

• 200 g Spelt flour Type 1050
• 100 g butter
• 1 egg
• 3 tbsp whole cane sugar
• 1 packet vanilla pudding powder (for 500 ml liquid)
• 500 ml milk
• 200 g Raspberries
• 200 g blackberries
• powdered sugar (from whole cane sugar, for dusting)
• mint (for garnish)

Instructions

1. 1.

   Knead flour with butter, egg and sugar into a smooth dough and shape it into a ball. Place in a bowl, cover and refrigerate for one hour.

2. 2.

   Meanwhile whisk pudding powder with 3 tbsp milk and bring remaining milk with whole cane sugar to a boil in a pot. Add the pudding milk, let it boil again and remove from heat. Transfer vanilla pudding to a bowl, set aside and cool.

3. 3.

   Take dough out of the refrigerator and roll it out on a floured surface. Line a lightly greased tart pan with the dough, forming a rim. Prick the bottom several times with a fork, cover with parchment paper and weigh down with (dried) legumes. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 15 minutes.

4. 4.

   Remove the baked tart from the oven, remove the legumes and let it cool well. Then spread vanilla cream evenly over the tart base and smooth it out.

5. 5.

   Wash and trim berries and arrange them on the cream. Optionally dust the berry tart with powdered sugar and garnish with mint.