Blackberry sour cream tart

Ingredients for 1 servings:

• 30 g butter
• 125 ml milk
• 21 g yeast (1/2 cube)
• 250 g flour
• 80 g sugar
• 3 eggs
• 250 g sour cream
• 1 pack of sauce powder, vanilla flavor, for cooking
• 300 g blackberries
• Powdered sugar, for dusting
• Flour, for dusting

Instructions

Working time approx. 20 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 45 minutes

It tastes especially good fresh from the oven

Melt the butter. Heat the milk to lukewarm. Dissolve the yeast in the milk. Combine the flour, 30g sugar, and 1 egg in a mixing bowl. Add the milk mixture and butter to the mixing bowl. Knead, first with a dough hook, then by hand, until you have a smooth dough. Lightly dust the dough with flour, cover, and let it rise in a warm place for 30 minutes. Mix the sour cream, 2 eggs, 50g sugar, and gravy powder until smooth. Knead the dough again well on a floured surface. Roll out into a round (28cm diameter) and place in a tart pan lined with baking paper (approx. 19cm diameter at the bottom, approx. 23cm diameter at the top), pressing down the edges. Let it rise for another 20 minutes. Sort the blackberries, wash them, drain them, and spread them in the pan. Pour the topping evenly over the top. Bake in a preheated oven at 200°C for 25-35 minutes, covering with aluminum foil at the end if necessary. Remove the tart from the oven and dust with powdered sugar just before serving. Serve warm or cold.