Forest Berry Tart

Ingredients

• 1 Organic lemon
• 2 egg yolks
• 200 g flour (and a little more for the pan and work surface)
• 70 g sugar
• 120 g cold yogurt butter (plus extra for the pan)
• 200 g Raspberries
• 300 g blackberries
• 150 g blueberries
• legumes (for blind baking)
• 3 sheets red gelatin
• 200 ml unsweetened raspberry juice

Instructions

1. 1.

   Wash half a lemon hot, dry it and grate 1 tsp zest. Separate eggs; use whites elsewhere. For the dough mix flour, sugar and lemon zest, pile on a work surface, make a well in the center, add egg yolks and cold butter pieces around. Roughly chop all with a large knife, then knead by hand into a smooth dough. Shape into a ball, wrap in cling film and chill for 30 minutes. Meanwhile grease and flour a 26 cm tart pan. After chilling roll dough on lightly floured surface to a ~30 cm circle. Place in the greased pan, press edges firmly. Chill again for 30 minutes. In the meantime rinse berries, wash and drain. Prick the chilled crust with a fork several times, weigh it down with legumes and secure the edge with a round strip of foil. Bake in preheated oven at 180 °C (fan 160 °C; gas 2–3) for 20–25 minutes until crisp. After baking remove from oven, discard legumes and foil, let cool. Soak gelatin in cold water for 10 minutes. Squeeze remaining lemon juice. Bring raspberry juice with lemon to a boil. Remove from heat, stir in the drained gelatin and let it cool to lukewarm while stirring. Spread berries on the base and pour the glaze over. Chill for 30 minutes.