Blackthorn Tart

Ingredients

• 5 eggs
• 100 g sugar
• 2 tbsp vanilla sugar
• 1 tsp lemon zest
• 100 g flour
• 2 tbsp Cornstarch
• 1 tsp Baking powder
• 500 g blackthorn berries
• 1 packet vanilla pudding powder (for 500 ml liquid)
• 500 ml apple juice (as liquid for the pudding)
• 50 g butter
• 50 g sugar
• 50 g peeled, ground almonds
• 2 tbsp chopped hazelnuts
• 300 ml whipping cream
• 2 tbsp vanilla sugar

Instructions

1. 1.

   Preheat the oven to 180°C fan. Butter the bottom of a springform pan.

2. 2.

   Separate the eggs. Beat the yolks with sugar, vanilla sugar and lemon zest until fluffy. Whisk the whites stiffly, fold into the yolk mixture, then gently combine with sifted flour, cornstarch and baking powder to form a light batter. Pour into the pan and bake for about 30 minutes until golden brown (test with a skewer). Remove and cool for about 10 minutes. Release from the pan onto a rack and let completely cool.

3. 3.

   Wash, clean and drain the blackthorn berries well. Cook the pudding according to package instructions using apple juice, remove from heat and fold in the berries. Spread over the tart base (re‑line the springform rim) and allow to cool.

4. 4.

   For the crumble, melt butter with sugar in a pan until foamy. Stir in ground almonds and chopped hazelnuts, lightly brown. Remove from heat and let cool.

5. 5.

   Whip the cream with vanilla sugar until stiff peaks form. Spread over the cooled blackthorn layer and sprinkle with the crumble.

6. 6.

   Release from the pan and serve sliced.