Berry fruit tart, French

Ingredients for 6 servings:

• 1 portion of shortcrust pastry, sweet
• 2 jars of cream (pastry cream)
• 500 g berries, mixed or just one variety, according to taste and season
• 1 tbsp butter
• 1 handful of dried pulses
• 50 g powdered sugar, depending on the type of berries
• 10 mint leaves, finely chopped
• 1 lime(s), the juice
• Butter for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

for strawberries, raspberries, currants, blackberries or mixed

Let the shortcrust pastry rest in the cold air for 30 minutes. Butter a tart or springform pan, roll out the dough about 4 mm thick, then roll it up on a rolling pin and then roll it out again in the middle of the pan. If using a springform pan, line the edges only halfway up and decorate it with your thumb. Lightly prick the base several times with a fork. Place baking paper over the top and weigh it down with a few dried pulses. Blind bake in an oven preheated to 180°C for up to 30 minutes. Now spread the cooled pastry cream (you can find a recipe for pastry cream in my recipes) about 1 cm thick over the pastry and insert the berries halfway into it. Use larger berries first, as smaller ones would sink. If using only currants, spread accordingly less pastry cream on the pastry base. Reserve a handful of berries and cook them with a little water, the mint, and the powdered sugar for 5-8 minutes until soft. Season with lime juice, strain, let cool slightly, and spread over the tart. For currants, use twice the amount of powdered sugar.