John Myers
Ingredients for 1 servings:
- 250 g flour
- 125 g butter or margarine
- 125 g sugar
- 1 pinch of salt
- 1 egg(s)
- Fat, for the shape
- 2 packs of vanilla pudding powder (for 500 ml of milk each)
- ½ liter of milk
- 750 g sour cream
- 125 g raspberries
- 125 g blueberries
- 125 g currants
- Mint, some leaves, for decoration
- Powdered sugar, for dusting
Instructions
Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 10 minutes
Knead the flour, fat, 25 g sugar, egg, salt, and 2 tablespoons of cold water into a smooth dough. Chill for 30 minutes. Press the dough into a greased tart tin (26 cm diameter) and pull up one edge. Prick the base several times with a fork. Mix the custard powder and 8 tablespoons of milk. Bring the remaining milk and sugar to a boil. Add the mixed custard powder and bring to a boil while stirring. Stir the sour cream into the still-hot cream. Spread half of the sour cream on the base. Spread 2/3 of the berries on top, then spoon the remaining cream over it and smooth it down. Bake the tart in the lower third of a preheated oven at 150°C fan/convection oven or 175°C top/bottom heat for about 1 hour. Cool on a wire rack. Decorate with the remaining berries and, if desired, mint leaves and powdered sugar.
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